Crispy Pork Belly Bánh Mì
 
Makes 4 sandwiches
Ingredients
  • 2 pounds fresh pork belly
  • ¼ cup fresh sliced ginger
  • 2 green onions, cut into 1-inch pieces
  • 1½ tablespoons mirin (sweet cooking rice wine)
  • 6 cups water
  • 1½ teaspoons salt, divided
  • 1 teaspoon sugar 1 teaspoon Chinese five-spice powder
  • 1 cup mayonnaise
  • 4 (6- to 8-inch) loaves French bread, halved lengthwise
  • Pickled Red Onion and Carrot (recipe follows)
  • 1 cup julienned daikon radish
  • ½ cup fresh cilantro leaves
Instructions
  1. In a large saucepan, bring pork belly, ginger, green onion, mirin, and 6 cups water to a boil; cook for 15 minutes. Remove pork belly, rinse under cold water, and let drain on paper towels. Using a wooden pick, poke holes on fat side or rind of belly (the more the better). Sprinkle ½ teaspoon salt over fat side or rind; turn belly over, and season with sugar, Chinese five-spice powder, and remaining 1 teaspoon salt. Cover loosely with plastic wrap, and refrigerate for 2 hours.
  2. Preheat oven to 485°
  3. Wrap meat side of belly in foil, and place fat-side-up in a roasting pan. Roast belly until fat is crispy and golden brown, 30 to 40 minutes. Carefully remove foil, and dice belly.
  4. Using a spatula, spread mayonnaise on cut sides of each loaf. Place diced pork belly in bread. Top with Pickled Red Onion and Carrot, radish, and cilantro.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crispy-pork-belly-banh-mi/