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Pork Belly Petit Banh Mi

Created by Chef Michael Viloria
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Servings 6 mini sandwiches

Ingredients
  

  • 2 lbs Johnston’s Pork Belly
  • ½ tsp five spice
  • ¼ tsp white pepper
  • 2 Tbsp kosher salt
  • 4 oz rainbow carrot
  • 4 oz rainbow radish
  • 1 Tbsp fish sauce
  • 1 Tbsp sugar
  • 1 tsp garlic
  • 1 lime juice & zest
  • 1 tsp sambal oelek
  • 1 Tbsp hoisin
  • ¼ cup mayonnaise
  • 1 bunch cilantro
  • 1 each jalapeno
  • 6 each mini baguette

Instructions
 

  • Mix five spice, white peppers and kosher salt and rub all over pork belly
  • Leave uncovered in refrigerator for 24 hours
  • Roast at 350F for 1.5-2 hours or until skin is crispy. Let rest before serving
  • Julienne (match stick) rainbow carrot and radish
  • Mix fish sauce, sugar, minced garlic, juice and zest of lime
  • Mix hoisin and mayonnaise

Assembly

  • Slice pork belly lengthwise 1/4 thick
  • Split and warm baguette in oven at 350F till mini baguettes are warmed through
  • Spread hoisin mayo on both halves of baguette
  • Place pork belly on bottom half
  • Mix julienne vegetables with fish sauce dressing and place on top of pork belly
  • Garnish with cilantro sprigs and sliced jalapeno
  • Serves 6 delicious sandwiches
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