Ingredients
Pork Belly
1 TBSP Chili Garlic Sauce
1 TBSP Hoisin Sauce
1 TBSP Soy Sauce
1 TBSP Fish Sauce
1 TBSP Brown Sugar
1 TBSP Minced Ginger
1 tsp Chinese Five Spice Powder
1 lb Pork Belly
Vegetable Slaw
1 Cup Cucumber Julienne
½ Cup Carrot Julienne
½ Cup Daikon Julienne
1 Jalapeno, Thinly Sliced
1 TBSP Sugar
1 TBSP Fish Sauce
1 TBSP Rice Wine Vinegar
1 TBSP Lime Juice
Sandwich
4 Bánh Mì Breads (Available at Vietnamese Bakeries, or Substitute Demi Baguette or Hoagie Roll), Sliced in Half Lengthwise
¼ Cup Mayonnaise
1 Cup Cilantro Sprigs (Stems Included)
Sriracha (Optional)
Directions
Main Directions
Set Nomiku water bath to 70ºC (158ºF).
For pork belly, mix together all ingredients except pork in a small bowl.
Place pork in a freezer-safe zip bag, pour in mixture, and seal using the water displacement method.
Lower bag into water bath and cook for 16 hours.
Remove bag and let rest for 20 minutes.
To make slaw, combine all of the ingredients in a medium bowl and marinate for at least 20 minutes (or overnight, in the fridge).
Remove the pork from bag and pour the cooking liquid into a bowl or measuring cup. Slice the pork ¼ inch thick and place on a baking tray.
Skim the fat from the top of the cooking liquid and discard. Mix 3 tablespoons of the liquid and mix with the mayonnaise (the rest can be saved or discarded).
Sear pork using a blow torch or broiler on high, until sizzling and browned.
To assemble sandwiches, spread mayonnaise mixture on both sides of each bread.
Divide slaw mixture between the 4 bottom halves, followed by the seared pork slices, and lastly cilantro (and sriracha ad libitum). Place bread tops to close the sandwiches, open your mouth to eat sandwiches.