My favorite kind of sandwich – banh mi 🥖

My favorite kind of sandwich – banh mi 🥖

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CRISPY PORK BELLY BANH MI 🥖

By far — my favorite kind of sandwich 😙

Ingredients
1300g (3lb) pork belly, slab with skin on
28g (2 Tbsp) neutral oil
6g (1Tbsp) black pepper, ground
7g (1 Tbsp) Sichuan peppercorn, ground
7.5g (1 Tbsp) white pepper, ground
9g (1 Tbsp) garlic powder
Salt
1 daikon, julienned
4 carrots, julienned
30g (2 Tbsp) sugar
240ml (1 cup) rice vinegar
240ml (1 cup) water
5.5g (1 Tbsp) coriander seed
3 lime peels
6g (1 tsp) soy sauce
1 cucumber sliced
3 red chiles sliced
Cilantro
Kewpie mayo
Pâté
Baguette

Directions
1. Salt the pork belly generously all over and leave in the fridge, uncovered, overnight.
2. Combine sugar, rice vinegar, water, coriander seed, and lime peels in a small pot over medium heat and whisk until sugar has dissolved. Immediately pour over daikon and carrots.
3. Set oven to 350°F. Combine black pepper, Sichuan peppercorn, white pepper, and garlic powder in a small bowl. Sprinkle spice mix on the non-skin side of the pork belly. Poke holes all over the skin side of pork belly (only puncture the skin) and add salt. Wrap the pork belly in foil, keeping the skin exposed. Place pork belly in the oven for 1.5 hours.
4. Remove pork belly and brush with a thin veneer of oil. Turn up temperature to 475°F and place pork belly back in oven for 30 minutes, until skin is crispy. Remove and slice into approximately 1/2 in thick pieces. Save pork drippings and mix with soy sauce.
5. Cut bread so one side is still connected. Spread pâté on bottom side of bread, and mayo on top. Add pork belly followed by pickled daikon and carrots, cucumber, red chiles, and cilantro. Drizzle with pork drippings + soy sauce mixture.

Full film on YouTube!

#sandwich #banhmi #cooking