Place pork belly on a large plate and score, criss-crossed, on the fat side (being careful not to cut into the meat) and rub all over with kosher salt and pepper.

Wrap in plastic wrap and place in the refrigerator for 24 hours (optional).

Preheat oven to 450 degrees F.

Place pork belly in a large cast iron skillet (or other oven-safe pan), fat side up.

Cook pork belly, middle rack and uncovered, for 50 minutes; baste halfway through.

Drop temperature to 250 and cook for another 40-60 minutes.  Feel free to baste one more time.

Remove from oven and let cool.

Cut into bite-sized pieces.

Combine Slaw ingredients in a medium bowl and mix.

Combine Sauce ingredients in a small bowl; whisk to combine. Taste and add any additional soy sauce, ginger, lime juice, garlic, etc. as desired. 

Pour the Sauce over the Slaw and stir to combine. 

For best results, let sit for about 15-30 minutes, then serve.

Combine mayo and siracha in a small bowl. Mix. Taste and add any additional siracha, as desired. 

Take a bun, cut in half, and spread some spicy mayo on the bottom along with a little slaw. Add a thick slice of or multiple thinner slices of pork belly and top with additional slaw. Cover bun on top. Enjoy!