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1
Preheat oven to 375 degrees F.
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2
Score the pork belly several times on fatty side.
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3
Season with salt and pepper, to taste.
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4
Coat a large Dutch oven, over medium heat, with oil.
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5
Add the pork belly, 1 piece at a time, scored side down, to the pot.
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6
Sear slowly to render the fat on all sides for 3 to 4 minutes.
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7
Remove from pan and set aside.
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8
Drain off the excess fat leaving 3 to 4 tablespoons and add the garlic.
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9
Brown the garlic, then add the onions and cook until slightly colored, about 2 to 3 minutes.
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10
Stir in the brown sugar and balsamic and cook until syrupy, about 1 to 2 minutes.
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11
Add the Dijon and whisk until smooth.
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12
Stir in the rosemary, mushrooms, peppers and broths and bring to a boil.
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13
Return the pork belly to the pan, cover and put in the oven.
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14
Braise until fork tender, about 1 1/2 to 2 hours.
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15
Remove from oven and transfer the pork belly to a platter.
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16
Pesto mayo:
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17
Mix all the ingredients with a whisk in a small bowl and set aside.
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18
To assemble sandwiches:
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19
Spread pesto mayonnaise liberally on each side of the toasted rolls.
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20
Put a piece of pork belly and several slices of smoked mozzarella on the bottom halves.
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21
Arrange the bottom halves of assembled sandwich on a sheet pan and put back in the oven until cheese melts and browns, about 1 to 2 minutes.
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22
Remove from the oven, cover with the roll tops and serve.
