• 8 Turano Bambino Rolls, toasted
• 1 lb. pork belly, skin-off (pork tenderloin can substitute if desired)
• ½ tsp. sugar
• ½ tsp. salt
• ½ tsp. pepper
• Pickled vegetables
• ½ cup rice wine vinegar
• 1 Tbl. sugar
• 1 tsp. salt
• ½ cup water
• ½ cup shaved carrots
• ½ cup daikon or other kind of radish, shredded
• ¼ cup mayonnaise (optional)
• ¼ cup sriracha or other chili sauce (optional)
• 2 tbl. honey
• ¼ cup hoisin sauce
• 1 jalapeno or Fresno peppers, sliced
• ¼ cup cilantro leaves

① Preheat oven to 350°F. Season pork belly with sugar, salt and pepper, place in a greased baking dish and cook 60 minutes. (For pork tenderloin, 30-35 minutes).
② For pickled vegetables, place vinegar, sugar, salt and water in a sauce pan over low heat, simmer until salt and sugar are completely dissolved. Pour liquid over vegetables and let cool. Store in the fridge.
③ For the sauce, mix all ingredients together and set aside. Cut pork belly (or tenderloin) into 1/8” slices and paint with hoisin sauce
④ Place pork, pickled vegetables, sauce, cilantro and jalapeños on Bambino rolls and serve.