Pork belly baps with poached rhubarb
By Ols Halas From Saturday Kitchen Ingredients For the pork belly baps 1kg/2lb 4oz pork belly, boneless and skin scored 1 tbsp cider vinegar vegetable oil, for roasting and frying 300g/10½oz mayonnaise 2 tsp smoked paprika squeeze lemon juice 8 brioche buns, cut …