Using a sharp knife, score skin of pork belly diagonally at 1/2-inch intervals. Score across the other diagonal to form a diamond pattern.

Generously season pork belly with salt and pepper. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 450°F. Pat pork belly dry with paper towels. Place pork belly, skin-side-up, in a heavy oven-safe pan or skillet. Roast for 30 minutes. Reduce oven temperature to 275°F and continue to roast for 1 hour, or until pork belly is fork-tender.

Let cool completely at room temperature. Cover with plastic wrap and refrigerate until completely chilled, about 2 hours.

Meanwhile, in a larger bowl, combine cabbage, carrot, green onion, vinegar and sesame oil. Season with salt and pepper, to taste. Set aside.

In a small bowl, combine mayonnaise and sriracha. Set aside.

Thaw the Tribeca Oven French Dinner Rolls for 15 minutes and refresh in a 385°F oven for 3-5 minutes. Once cooled, slice the rolls lengthwise.

Uncover chilled pork belly and cut into 1/2-inch slices. In a large skillet over medium heat, heat olive oil. Working in batches, cook pork belly until golden-brown, about 1-2 minutes per side. Repeat with remaining oil and pork belly.