Pork Belly Sliders

• 1/4 cup honey
• 1/2 cup rice wine vinegar
• juice of one lime
• 1 tablespoon cumin seeds, toasted
• 1/4 cup olive oil
• 3 tablespoons sesame oil
• 1 tablespoon jalapeno, chopped, with seeds
• 1/2 head red cabbage, sliced very thinly
• 1/2 head napa cabbage, sliced very thinly
• 2 large carrots, julienned
• 1/2 red onion, sliced very thinly
• 1 bunch cilantro, roughly chopped
• 1 bunch mint, roughly chopped
• 1 tablespoon white sesame seeds, toasted
• 1 tablespoon black sesame seeds, toasted
• 1 2-pound slab pork belly
• 2 tablespoons vegetable oil
• 5 shallots, chopped
• 1 onion, chopped
• 8 large slices fresh ginger root
• 4 cloves garlic, crushed
• 1/2 cup rock sugar, crushed
• 1/3 cup mushroom soy sauce
• 1/3 cup light soy sauce
• 1/4 cup Chinese cooking wine
• 2 cups water
• 8 pieces star anise
• 2 tablespoons Chinese five-spice powder
• 24 small brioche buns

1. Combine all of the vegetables and wet ingredients in separate bowls.
2. Add the wet ingredients to the vegetables, cover and refrigerate up to 24 hours.

honey, rice wine vinegar, lime, cumin seeds, olive oil, sesame oil, jalapeno, red cabbage, cabbage, carrots, red onion, cilantro, mint, white sesame seeds, black sesame seeds, pork belly, vegetable oil, shallots, onion, ginger root, garlic, rock sugar, mushroom soy sauce, soy sauce, chinese cooking wine, water, anise, buns

Taken from www.foodrepublic.com/recipes/pork-belly-sliders-recipe/ (may not work)