Belcampo's Pulled Lamb Belly Sandwich Recipe

• 2 pounds lamb belly
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 garlic cloves, peeled and smashed
• 1 teaspoon ground fennel seed
• 1 teaspoon ground cumin
• 3 teaspoons paprika
• 4 fairly soft French sandwich rolls, split
• Unsalted butter, melted
• 1/2 cup aioli or mayonnaise, blended with 1 teaspoon harissa
• Cilantro leaves, torn
• Wild arugula
• Lemon juice

1. Heat the oven to 250 degrees F. To a roasting pan or other large ovenproof dish, add the lamb belly, salt, pepper, garlic cloves, fennel, cumin, and paprika.
2. Mix everything together, cover the pan with foil, and cook until the meat softens, about 10 hours.
3. Remove the meat from the resulting braising liquid and allow both to cool.
4. Lift the solidified fat from the liquid, pour the liquid into a saucepan over medium-high heat, and reduce until thickened.
5. Shred the meat by hand and recombine with the thickened liquid.
6. Use right away, or cool and store in the fridge.
7. Toast the rolls and paint them with the melted butter.
8. Spread 2 tablespoons of the harissa aioli on a roll and top with 1/3 pound of the hot pulled lamb, some torn cilantro, wild arugula, and a squeeze of lemon.
9. Repeat with the remaining rolls.

lamb belly, kosher salt, freshly ground black pepper, garlic, ground fennel, ground cumin, paprika, sandwich rolls, butter, aioli, cilantro, arugula, lemon juice

Taken from www.chowhound.com/recipes/pulled-lamb-belly-sandwich-31277 (may not work)