Spicy Pork Belly Sandwich

1. Mix the sugar, salt, & hot water in a container to submerge the pork belly. In a large skillet, toast the fennel seed & star anise for a minute or two. Stir in the Dynasty 5 Spice & red pepper flakes. Add the cold water, & then add the pork belly. Submerge using a plate on top of the pork belly. Cover & refrigerate overnight (at least 8 hours).
2. Preheat oven to 275°F. Remove pork belly from the brine. Place on aluminum foil & top with fresh cracked pepper. Wrap tightly & roast for 2 hours on a baking sheet. Remove from oven & keep wrapped in foil; allow to cool before refrigerating for at least 2 hours  or overnight.
3. In a small bowl, add the carrot, cucumber, and Nishiki Rice Vinegar. Allow to marinate for at least 1 hour in the refrigerator.
4. To make the spread, mix the Dynasty Hoisin Sauce, Dynasty Chinese Style Mustard Sauce, peanut butter, chili paste, Kikkoman Soy Sauce, Dynasty Fish Sauce, & Dynasty Sesame Oil in a small bowl. Set aside.
5. Unwrap pork belly and slice into 1/2 inch strips. Heat a skillet with vegetable oil over medium-low heat. Pour 1 tbsp Kikkoman Soy Sauce on top of pork belly strips, turning to coat. Cook until browned & crispy on the edges.
6. Spread the sauce on each bun. To the bottom bun, add lettuce, marinated carrot, pork belly strips, marinated cucumber, red onion, & jalapeno.

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