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Pork Belly Banh Mi

Pork Belly Banh Mi

Monica
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 4 -5 servings

Ingredients
  

Pickled Asian Vegetables:

  • 1/2 cup warm water
  • 5 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • 1/2 teasponn Kosher salt
  • English cucumber thinly sliced
  • Carrots either sliced into thin matchsticks or sliced with a vegetable peeler into ribbons

For the pork belly:

  • 1-2 pounds pork belly cut into thick slices and then into 2 inches portions
  • Chicken stock-enough to cover the pork belly in your pot should be about 4-5 cups
  • 5 smashed garlic cloves
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon white sugar

Pork belly glaze:

  • 1 teaspoon ginger grated
  • 1 tablespoon chili garlic sauce available on the Asian aisle at your local grocery store
  • 2 tablespoons honey
  • 2 tabelspoons brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 stock lemon grass using only the lower four inches of the stalk, peel and remove any dry or tough outer layers, finely mince or 1 teaspoon dried if you can find it

Accompaniments:

  • Cilantro
  • Soft French baguette or I love to use STEAM BUNS that I find in the frozen section of my local Asian market
  • Sriracha mixed with some mayo if you like a spicy sandwich

Instructions
 

For the pickled veggies:

  • Mix together brine ingredients until dissolved.
  • Add veggies to your container and fill with the liquid to completely cover them.
  • Let sit for at least 30 minutes before serving.

For the Pork belly:

  • Into a large pot combine the chicken stock, ginger, garlic, rice wine vinegar and sugar. Add in the pork belly pieces and bring to a boil. Cover with a lid and turn down the heat to a simmer. Cook for two hours.
  • Prepare the glaze by combining all glaze ingredients in a small bowl.
  • Remove the pork from the liquid. (The leftover liquid is great for making an Asian soup)
  • Heat one tablespoon of oil in a nonstick frying pan over medium high. Carefully add the pork belly, season with salt and pepper, and cook until the pork is golden on both sides. Turn down the heat to low and add in the glaze, making sure to coat each piece evenly until pork darkens and is sticky. (this shouldn't take more than 4-5 minutes)
  • Remove from heat and fill sliced buns with meat followed by pickled vegetables, fresh cilantro and sriracha mayo if desired. Enjoy!