HEAVILY apply the 50/50 mix to the pork belly and vacuum seal it. Cure in the fridge for 24 hours.
Rinse the pork belly of the cure under cool running water completely and pat dry.
Place the dry pork belly in a new vacuum pouch and vacuum seal it.
Cook the belly sous vide at 66°C for 24 hours.
After cooking, allow the pork belly to cool in the pouch on a wire rack for 15 minutes.
Fill a container with cold tap water. Place the belly in the water and cool for 15 minutes.
Drain the water from the container. Top the belly off with ice and fill with cold water to make a heavily iced bath. Let the belly chill for 2 hours before moving to the fridge. If the ice melts, replenish it as needed so that ice is visibly in the container at all times.
To clean the belly, remove it from the bag and wipe off any excess gelatin and fat.
Slice the belly into .25 inch slices. Reserve in the fridge.
Whisk the ingredients together. Reserve in the refrigerator.
Sprinkle the cucumbers with the mixture to season them.
Drizzle with about a two teaspoons of rice vinegar.
Let it hang out. Stir it every once in a while. Don't overthink it.
Reserve in the fridge.
Sear the pork belly slices in a pan at 330°F on both sides until browned and heated through. Move to a paper towel to get rid of the excess fat.
Drizzle the belly slices with gochujang sauce.
Sauce the Hawaiian rolls with Kewpie mayo.
Place the glazed belly on the rolls and garnish them with marinated cucumbers and scallion curls.
Serve.
