Braised Pork Belly Sandwich with Pesto Mayo

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4 (8-ounce) square portions pork belly

Kosher salt

Freshly ground black pepper

Grapeseed oil, to coat bottom of pan

4 whole cloves garlic

1 onion, diced

1/4 cup brown sugar

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

1 sprig rosemary

1/4 cup dry portobello mushrooms

2 Scotch bonnet peppers or jalapenos, optional

2 cups beef broth

2 cups chicken broth

4 small ciabatta rolls, split and toasted

8 ounces smoked mozzarella, sliced

Pesto Mayo:

1/2 cup prepared pesto

1/2 cup mayonnaise

Dash lemon juice

Pinch kosher salt

Pinch freshly ground black pepper