Lay one wonton wrapper on a flat surface, then brush each side with oil and sprinkle with salt. Gently press center of wonton wrapper into a muffin tin.
Repeat with the rest of your wonton wrappers, alternating spaces in the muffin tins so that the wrappers do not touch each other. (We used two muffin tins so we could bake all 12 at once, but you could bake in two rounds if you only have one muffin tin.)
Bake for 8 minutes at 350°F. Allow to cool enough to handle safely.
To Prepare the Crispy Pork Belly Filling:
While your wontons are baking, add 1 package of Curly's RoadTrip Eats Alabama Style Pulled Pork Belly to a large sauté pan that's been lightly oiled.
Add 2 tablespoons of mirin to your pan with the Curly's pulled pork belly. The mirin brings extra sweetness and a hint of Asian-inspired flavor.
Cook for 8-10 minutes, stirring occasionally, until meat begins to caramelize and liquid reduces. Set aside.
To Prepare the Sweet Chili Aioli
In a large mixing bowl add 1 cup mayo, 1 cup sweet chili sauce, 1/4 cup lime juice, and zest of 1 lime. Whisk ingredients together until well combined. Keep any leftovers in the fridge for up to a week — this sauce is addicting, so you might want to use it on just about everything!
Put it All Together:
Layer about 1 tablespoon pork belly in each baked wonton cup. Top with diced avocado, chopped green onion, and a drizzle of citrus chili aioli. Enjoy!
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.