Ingredients
For the pickled vegetables
3 whole carrots, julienned
¾ cup thinly sliced radish
1 cup (240ml) rice vinegar
1 cup (240ml) water
2 tbsp (28g) sugar
1 tbsp (10g) salt
1 tbsp (5g) coriander seeds
For the Sriracha mayo
½ cup of my homemade mayonnaise
1 tablespoon finely chopped green onions (dark green)
2-3 tablespoons Sriracha
salt
For the pork rub
3 tbsp salt
2 tbsp Sichuan peppercorns, ground
2 tbsp brown sugar
For the pork
1.5-2 lbs pork belly (belly recommended, but you can use shoulder, tenderloin, butt, chop). If you’re kosher or just don’t eat pork, you are more than welcome to substitute chicken, steak, tofu, or whatever protein you would like!)
2-3, 1-inch slices of fresh ginger, finely chopped
2-3 green onions, finely chopped
2-3 cloves garlic, minced
3 tablespoons brown sugar
2-3 tablespoons oyster sauce (hoisin works too)
4-5 tablespoons soy sauce
3 tablespoons rice wine vinegar
1-2 tablespoons Sriracha
For the sandwich
Baguette cut to desired length
Freshly sliced green onion, English cucumber, jalapeno, & cilantro
Preparation
1. The pork belly needs to be prepared the night before or at least the morning of cooking
Mix the pork rub in a bowl.
With a sharp knife, score through skin every 1/2-inch at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in an opposite diagonal to create a diamond shape pattern.
Pat the belly dry and season pork belly with the rub. Cover and refrigerate for at least 20 minutes or preferably overnight.
Preheat the oven to 450°F (232°C).
Roast pork belly for 30 minutes in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F (135°C) and roast for 45 minutes or until tender but not mushy.
Remove from the oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days.
Once chilled, slice into pieces thin enough to fit on a sandwich.
To make the pickled vegetables, place carrots and radishes in a container. In a small pot, add the rice vinegar, water, sugar, and salt; bring it to a boil, immediately remove from the heat and pour it over the vegetables. Wait until that has come to room temperature before putting in refrigerator.
To make the Sriracha mayo, mix the mayo, green onion, and sriracha. Salt to taste. Cover and refrigerate until needed (this will keep ~4-5 days)
Add the pork to a cold cast iron pan, turn to medium and cook until browned/crispy. Once crispy, remove and place on a paper towel-lined plate to drain.
Add the green onion, garlic, and ginger. Cook for 30 seconds – 1 minute until fragrant.
Reduce to heat to low, then add the brown sugar, soy sauce, oyster sauce, rice wine vinegar, and Sriracha. Stir continuously for 4-5 minutes or until the liquid has reduced to a thick glaze.
Once thick, add the pork back into the pan and coat thoroughly.
Build the sandwich
1. Toast the baguette to desired darkness, spread on Sriracha mayo, and add glazed pork
2. Top with pickled vegetables, fresh jalapenos, cucumber, green onion, and cilantro
Enjoy!
Credits -
