Pork Belly Burnt Ends Sandos w/ Coconut Cream Slaw

Directions

1. To prepare the dish, start by cutting the pork belly into cubes. Then, season it with Magic Dust and a pinch of salt. Smoke the pork at 135°C /275°F until its internal temperature reaches 93°C/200°F.
2. Next, transfer the pork cubes to an aluminium tray and add Pow Pow Sauce, Kinda Sweet Sauce, and butter. Cover the tray with foil and place it back in the smoker for 30 minutes.
3. Once done, take the burnt ends out of the smoker and place them on a chopping board. Chop them into pieces that are almost the size of mince. In a separate bowl, mix the coconut cream with the slaw.
4. To assemble the dish, prepare the Sandos by layering the pork cubes, burnt ends, and slaw mixture on top of each other. Serve and enjoy!