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1
In a bowl, combine kecap manis, black vinegar, soy sauce, fish sauce and lime juice.
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2
Place pork belly in a heavy 1-gallon freezer bag with zip closure.
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3
Pour soy sauce mixture in, close bag, place in another freezer bag to prevent leaking, and refrigerate at least 24 hours, turning from time to time.
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4
The next day, heat oven to 225 degrees.
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5
Place pork skin side up in a roasting pan with a close fit, pour in marinade, add about 1/3 cup water so liquid comes halfway up sides of pork.
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6
Cover with a sheet of parchment, then tightly cover with foil.
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7
Place in oven and roast about 3 hours, until a skewer inserted in pork meets little or no resistance.
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8
Allow to cool in pan about 30 minutes.
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9
While pork cooks, trim scallions, discarding all but about an inch of green, and slice very thin at an angle.
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10
Place in a bowl, toss with a little salt, and pour rice vinegar over.
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11
Cover and allow to marinate at least 2 hours.
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12
In a separate bowl mix mayonnaise with garlic and sambal oelek.
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13
When pork has cooled, remove skin.
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14
Cut pork in 4-inch-long chunks and cut each into very thin slices.
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15
You should be able to make at least 36 4-inch slices.
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16
Place bread on a work surface and spread each piece with mayonnaise mixture.
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17
Drain scallions and scatter them over half the bread slices.
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18
Top each of these with 3 slices pork lined side by side in a single layer.
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19
Place 2 cilantro sprigs on pork, then cover with remaining bread, mayonnaise side down.
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20
Trim crusts from each sandwich.
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21
Leave sandwiches whole or cut each into thirds, between the slices of pork, and serve.
