5 Spice Pork Belly Banh Mi
Slice pork belly lengthwise 1/2" thick.
5 Spice Powder
| Ingredient | Amount |
|---|---|
| Fennel Seed | 2.5g |
| Star Anise | 3.8g |
| Sichuan Peppercorn | 2g |
| Cinnamon | 2g |
| Cloves | 8 units |
Belly Cook
- Pork Belly
- Shallots
- Garlic
- Five Spice powder
In a heavy pot or dutch over cook shalloted and garlic with oil until colored and fragrant. Season pork belly with 5 spice powder and fry with shallots and garlic.
Once sufficiently browned add 1/2 cup of water and cover, bring up to a gentle simmer and cook on low for 1.5hrs or until desired doneness is reached.
Uncover, add 1/3 cup brown sugar, and let reduce while stirring until desired consistency is reached.
Cilantro Chili Mayo
| Ingredient | Amount |
|---|---|
| Sambal Olek | 1tbsp |
| Cilantro (chopped) | 5 tbsp |
| Egg (yolk) | 1 |
| Ketchup | 1/4 cup |
| Cream of tartar | 1/4 tsp |
| Olive Oil | 1/4 cup |
Pickled Carrots
Cut carrots into ribbons or matchsticks. Put into a heat proof container such as a Ball mason jar.
| Ingredient | Amount |
|---|---|
| Rice Vinegar | 1/4 cup |
| White Vinegar | 1/4 cup |
| Sugar | 1/4 cup |
| Water | 1/2 cup |
Bring liquids and sugar to a boil, and pour over carrots. Let cool and enjoy.
