Pork Belly Banh Mi

Ingredients for 4

• 2 pounds pork belly

• Canola oil (or some other neutral oil)

• Kosher salt

• Ancho chile powder

• Garlic powder

• Brown sugar

• Chinese 5 spice

• Black pepper

• Ground cinnamon

• Mayonnaise

• Sriracha

• Soy sauce

• Honey

• Juice from 1/2 lime

• Red onion

• Carrots

• Red wine vinegar

• White sugar

• Cilantro

• Cucumber

• Baguettes

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 170.0ºF / 76.7ºC.

• Step 2

  Mix together Asian spice rub 2 TBL ancho chile powder 1 TBL garlic powder 1 TBL brown sugar 1/2 TBL Chinese 5 spice powder 1/2 TSP black pepper 1/4 TSP ground cinnamon

• Step 3

  Coat pork belly in canola oil and liberally apply kosher salt followed by the Asian spice rub. Immediately vacuum seal or displacement method seal in freezer bag and place into bath. Cook for 10 hours

• Step 4

  In the meantime: Pickled vegetables Combine 1/2 cup of red wine vinegar, 1/2 water, 1/3 cup white sugar, 1 TSP kosher salt in a pot. Place over medium and meat and wisk until sugar is dissolved. Bring to a boil and continue boiling for 2 minutes. Remove from heat and let cool. Julienne slice 1/2 a red onion and combine with an equal amount of matchstick carrots. Pour pickling liquid over vegetables and seal in airtight container. Store in fridge until ready for use.

• Step 5

  Additionally, prepare the sriracha mayo. Combine 1/2 cup mayonnaise with sriracha (use an amount to achieve your desired heat level. If unsure, start with 1/2 TBL)

• Finishing Steps

• Step 0

  Remove pork belly from bath and chill in an ice bath. Once cool, cut into 1/2 inch slices and place on wire rack to dry. Use paper towel to absorb any excess moisture.

• Step 1

  Heat cast iron skillet over high heat and add your favorite searing grease (butter, bacon drippings, oil, etc). Sear pork belly slices for 1 to 2 minutes on each side. You are looking for a nice crispy exterior. Remove from pan and place back on wire rack

• Step 2

  Glaze: Combine 1/2 soy sauce, 1/4 cup honey, 1 TBL sriracha and juice from half lime in sauce pan. Heat over medium heat and wisk to combine. Reduce liquid until it coats the back of a spoon. Reduce heat to low. Place seared pork belly in glaze and flip over several times to coat.

• Step 3

  Assemble sandwich. Split baguettes (toast in oven if needed) Cover both top and bottom with sriracha mayo. Layer on sliced cucumber. Followed by the glazed pork belly. Top with pickled vegetables and cilantro. Sit back and enjoy

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