Directions
- Preheat your Pit Boss to 400°F.
- To make the Sriracha aioli, combine kewpie mayo, Sriracha, basil, 1 tbsp of soy sauce, and the zest and juice from 1 lime. Mix together until everything is fully incorporated.
- To make the ginger dressing, combine sushi seasoning, ginger, sesame oil, hot honey, salad oil, and 1 /2 tsp of soy sauce. Pour into a squeeze bottle and shake well before each use.
- Split the French baguettes in half and allow them to toast on the bottom rack. Remove from the grill once the bread is toasted and golden brown.
- Thinly slice the smoked pork belly and place it on the bottom bun. Top with the carrot, cucumber, cilantro, and jalapeno and drizzle with ginger dressing to taste.
- Place the top bun down and slice each sandwich into 5 equal pieces. Enjoy!
