Bánh mì

VIETNAMESE

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Serves: 4

Prep Time

15 min

Cooking Time

35 min

Total Time

50 min

Ingredients

For the pickle: ⠀
1 pound daikon radish ⠀
1 tbs kosher salt ⠀
1/2 cup granulated sugar ⠀
1 1/2 cup distilled white vinegar ⠀
1 whole red onion ⠀
1 carrot ⠀


1) Peel and slice up the radish, carrot, and red onion in long 3 in pieces ⠀
2) salt and lightly squeeze onto each other ⠀
3) Add sugar and toss together to encorporate ⠀
4) Add to pickling jar and add the rest of your vinegar ⠀
5) Use imminently or keep cooled in the refrigerator for a month ⠀

For the Pork Belly Marinade:⠀
4 cloves minced garlic⠀
2 tbs Hoisin or Oyster⠀
2 tsp Toasted Sesame Oil⠀
2 tsp Worcestershire⠀
1 tbs Ketchup⠀
1 tsp Five-Spice Powder⠀
1 tbs Agave or Honey⠀
1 tbs Shaoxing Wine⠀

Instructions

Mix together 2 lbs of pork belly with all the ingredients of the marinade - for best results marinate for 4 hours to overnight. ⠀
 

For the Sandwich: ⠀

thin slices of jalapeno or preferred chili ⠀

Sliced cucumber strips⠀

cilantro sprigs⠀

Put it all together en voila! Enjoy! ⠀

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Notes

VIETNAMESE

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