5 pounds skin-off pork belly
8 cups apple cider
1/4 cup kosher salt
2 tablespoons whole black peppercorns
1 tablespoon smoked paprika
1/2 tablespoon chile flakes
1 teaspoon coriander
1 teaspoon cumin
10 cloves garlic (about 1 head)
4 stalks celery
4 sprigs fresh thyme
2 bay leaves
2 whole carrots
2 yellow onions
Two 28-ounce cans San Marzano tomatoes
One 7-ounce can chipotles in adobe sauce
1 pint cherry tomatoes
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cloves garlic
2 sprigs fresh thyme
1 whole egg plus 2 yolks
1 clove garlic
1 1/2 cups blended oil
Juice of 1 lemon
1/2 teaspoon kosher salt
20 Parker House rolls
1 head romaine lettuce, cut into 2-inch pieces
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