1. Preheat the oven to 250c. Pat dry skin of pork and crack salt all over the skin (lots).
2. Once at temperature place the pork in the tray skin side up and cook for 60-70 mins, until the skin is blistered and cracked.
3. Julienne the carrots, thinly slice the shallots and cut the cucumbers in battons.
4. Once crackled, reduce the oven to 180c. Remove pork from the oven, pour the caramel into the tray and over the pork, combine the tray juices with the caramel, roll the pork in the sauce so its covered on all sides and return to the oven for five minutes. Remove from the oven, turn the pork belly on the side and use a sharp knife to cut into 1/2 cm slices.
At the same time add the long buns to oven to crisp the outside
5. Make your creation in this order; Lay the bed by layering the salad in and top with pork belly spooning the additional sauce on top.
Optional toppers
For chilli lovers top with chilli
Controversial coriander lovers add coriander
Mad on Mayo add whole egg mayonaisse
Love everything add everything
