Pork Belly Banh Mi #shorts #cooking #food #banhmi #sandwich #trending

Pork Belly Banh Mi #shorts #cooking #food #banhmi #sandwich #trending

Crispy Pork Belly
a 2 lb piece pork belly
salt
oil

Pickled Veggies
2 large carrots, peeled and julienned
1/2 large Daikon Radish, peeled and julienned
2 cups pickling liquid
(1 cup white vinegar, 1 cup water, 2 Tbsp salt, 2 Tbsp sugar. Bring to a boil.)

Sriracha Mayo
1/2 cup mayo
1 Tbsp Sriracha sauce
1/2 lime juiced

Other Ingredients
1 jalapeno, sliced
1/2 English cucumber, sliced
fresh cilantro
chicken Liver Pate
fresh baguette

Place your pork belly on a sheet tray, score with a very sharp knife or razor blade in a cross-hatch pattern. Salt generously on both sides and let sit in the refrigerator, uncovered, overnight.

Scrap off excess salt with a butter knife. Pat completely dry. Transfer to a sheet tray lined with a wire rack facing skin side up. Roast at 350f for about 1 hour. Once the pork belly is fully cooked, and the skin is lightly browned, switch your oven to broil and broil until the skin is deep golden brown and crispy. Remove and let cool.

For the pickled veggies, add your julienned carrots and daikon to a mason jar. Cover with the hot pickling liquid. Add a lid and let sit until cooled.

For the Sriracha mayo, mix mayo, sriracha and lime juice in a bowl. Set aside.

To assemble
On toasted baguette, add some chicken pate on the bottom bread and your sriracha mayo on the top. Next, add some sliced pork belly, pickled veggies ,some of your sliced jalapeno, sliced cucumber, and some fresh cilantro leaves. Slice in half and enjoy!