Barbecue Pork Belly Sandwich | Saveur

Ingredients

• 3 lb. pork belly, trimmed into a 5" x 2 1/2" rectangle
• Kosher salt and freshly ground black pepper
• 1 ¹⁄₂ tbsp. vegetable oil
• 2 medium carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 bay leaf
• 3–4 sprigs fresh thyme
• 6 cups chicken stock
• 1 cup ketchup
• ¹⁄₄ cup water
• ¹⁄₄ cup apple cider vinegar
• ¹⁄₈ cup brown sugar
• 1 ¹⁄₂ tbsp. yellow mustard
• 1 ¹⁄₂ tbsp. onion powder
• 1 ¹⁄₂ tbsp. garlic powder
• 1 tbsp. mesquite liquid smoke
• 1 ¹⁄₂ tsp. cayenne
• 4 medium cucumbers, sliced
• 1 cup kosher salt
• 2 big pinches pickling spices (coriander seeds, bay leaf, peppercorns, dry mustard seeds, fennel and cumin seeds, cloves)
• 3 cloves garlic, peeled and smashed
• 5–6 sprigs fresh dill
• 2 cups water
• 2 cups white wine vinegar
• ¹⁄₄ cup sugar
• 2 (6") white sandwich rolls, split in half
• 1 tbsp. butter
• ¹⁄₂ small red onion, cut into batons