Ingredients:

• 1 Ontario pork belly (about 2 lb/1 kg), skin on
• 1 tbsp (15 mL) kosher salt
• 2 tsp (10 mL) granulated sugar
• 1 tsp (5 mL) chili powder
• 1/2 tsp (2 mL) pepper
• 6 kaiser buns, halved
• 6 slices cheddar cheese
• 1 tomato, sliced
• Iceberg lettuce

Buffalo Mayo:

• 1/2 cup (125 mL) mayonnaise
• 2 tbsp (30 mL) buffalo hot sauce
• 1/2 tsp (2 mL) garlic powder
• 1 tbsp (15 mL) chopped parsley (optional)

Cooking Instructions:

1. Score skin of pork belly at a diagonal, cutting through the skin and into the fat but not the meat. Repeat cutting in opposite diagonal to create a criss cross pattern. 
2. In a small bowl, stir together salt, sugar, chili powder and pepper. Rub all over pork belly and into skin and place in shallow dish; cover and refrigerate for at least 12 hours or overnight. 
3. Place pork belly on rack in roasting pan and roast in 450 F (225 C) oven for 30 minutes. Reduce heat to 300 F (150 c) and roast pork belly for about 1 hour or until tender. Remove from oven and let cool slightly before slicing. 
4. Buffalo Mayo: Meanwhile, in a bowl, whisk together mayonnaise, buffalo hot sauce, garlic powder and parsley, if using. 
5. Spread Buffalo mayo on bottom and top of kaiser bun. Place lettuce and cheddar on bottom and top with sliced pork belly. Top with tomato and top of kaiser bun to enjoy.