Smoked Pork Belly Burnt Ends Banh Mì

Name: Smoked Pork Belly Burnt Ends Banh Mì
Prep time: 60 min
Cook time: 300 min
Total time: 360 min
Cuisine: Asian
Ingredients: 3 lb Pork Belly (3 pounds pork belly, skin removed); ½ tsp Chinese Five Spice (½ teaspoon Five Spice Powder); ½ tsp Ginger Powder (½ teaspoon ginger powder); 1 tbsp Brown Sugar (1 tablespoon brown sugar, medium or dark); 1 ¼ tsp Kosher Salt (1 teaspoon Morton Coarse Kosher Salt + ¼ teaspoon Morton Coarse Kosher Salt); ½ tsp Black Pepper (½ teaspoon ground black pepper); ¼ cup Rice Vinegar (¼ cup unseasoned rice wine vinegar + 1 tablespoon rice vinegar); ¼ cup Water (¼ cup water); 3 tbsp Granulated Sugar (3 tablespoon white sugar); ½ cup Daikon Radish (½ cup radishes, preferably daikon if you can find it, cut into matchsticks); ½ cup Carrot (½ cup carrots, peeled and cut into matchsticks); ½ piece Red Onion (½ red onion, thinly sliced); ¼ cup Mayonnaise (¼ cup mayonnaise); 0.13 tsp Sesame Oil (⅛ teaspoon sesame oil or 1 teaspoon soy sauce); ⅓ cup Honey (⅓ cup honey); 1 tbsp Soy Sauce (1 tablespoon soy sauce); ½ tsp Sriracha (½ teaspoon sriracha or hot sauce of your choice); 24 pieces Baguette (24 inch baguette); 2 pieces Jalapeño (2 thin sliced red or green jalapeños); ¼ cup Cilantro (¼ cup cilantro or Thai basil); 6 pieces Cucumber (6 inches cucumber, thinly sliced); ½ cup Cabbage (½ cup shredded cabbage)

Smoked and glazed pork belly burnt ends served in a banh mì sandwich with pickled vegetables, fresh herbs, and a spicy-sweet glaze.

360 minAsian

Servings4

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Ingredients

For 4 servings

Pork Belly3 lb · 3 pounds pork belly, skin removed
Chinese Five Spice½ tsp · ½ teaspoon Five Spice Powder
Ginger Powder½ tsp · ½ teaspoon ginger powder
Brown Sugar1 tbsp · 1 tablespoon brown sugar, medium or dark
Kosher Salt1 ¼ tsp · 1 teaspoon Morton Coarse Kosher Salt + ¼ teaspoon Morton Coarse Kosher Salt
Black Pepper½ tsp · ½ teaspoon ground black pepper
Rice Vinegar¼ cup · ¼ cup unseasoned rice wine vinegar + 1 tablespoon rice vinegar
Water¼ cup · ¼ cup water
Granulated Sugar3 tbsp · 3 tablespoon white sugar
Daikon Radish½ cup · ½ cup radishes, preferably daikon if you can find it, cut into matchsticks
Carrot½ cup · ½ cup carrots, peeled and cut into matchsticks
Red Onion½ piece · ½ red onion, thinly sliced
Mayonnaise¼ cup · ¼ cup mayonnaise
Sesame Oil0.13 tsp · ⅛ teaspoon sesame oil or 1 teaspoon soy sauce
Honey⅓ cup · ⅓ cup honey
Soy Sauce1 tbsp · 1 tablespoon soy sauce
Sriracha½ tsp · ½ teaspoon sriracha or hot sauce of your choice
Baguette24 pieces · 24 inch baguette
Jalapeño2 pieces · 2 thin sliced red or green jalapeños
Cilantro¼ cup · ¼ cup cilantro or Thai basil
Cucumber6 pieces · 6 inches cucumber, thinly sliced
Cabbage½ cup · ½ cup shredded cabbage

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Steps

1Prep. Mix the rub in a bowl. With a sharp knife, cut the pork belly into 1 inch (2.5 cm) cubes, moisten the surface with wet hands, and liberally season with the rub.
2Fire up. Prepare the smoker or grill for low and slow indirect heat at about 225°F (107.2°C). When you are ready to cook, toss on a couple hard wood chunks or a handful of chips on the fire.
3Cook. Place the pork belly cubes on the indirect side of the smoker or grill. Smoke for an hour, roll them around and smoke for another hour.
4Prep again. While the pork is cooking, mix the water, vinegar, salt, and sugar in a pan and bring to a boil to dissolve the salt and sugar. Turn off the heat and add the matchsticked radishes, matchsticked carrots, and sliced red onions while the pickling liquid is still hot. Let them steep and cool for 15 to 30 minutes and then chill.
5Mix the mayonnaise ingredients and refrigerate until needed.
6Mix the glaze and let it sit at room temp.
7Cook again. After two hours of bathing in smoke, remove the pork belly cubes, place them in a pan, and roll them around in the glaze. Cover the pan with aluminum foil then place in indirect heat for another 90 minutes to steam and tenderize the pork. If you want you can move it indoors. Remove the foil and roast for about another 30 minutes in the pan to crisp the edges. Check every ten minutes to make sure the glaze does not burn. After a total cook time of about four hours, your pork belly burnt ends are ready to eat.
8Serve. To prepare the sandwich, slice the baguette lengthwise but don't cut all the way through. Apply a layer of the prepared mayonnaise on the bottom half. Lay down a layer of shredded cabbage on top of the mayonnaise. Next, place the cucumber slices, the pickled vegetables, and jalapeños. Then pile on the pork belly burnt ends and top with cilantro or Thai basil.