Makes 5 sandwiches
Cooktime: 72 hours sous vide
For Pork Belly:
- 1lb Pork Belly, cut into 5” strips (for Banh Mi)
- 1 Bulb Garlic, crushed
- ½ cup Ginger- roughly chopped
- 1 cup Sake
- ½ cup Sugar
- 1 cup Soy Sauce
- 1 Large Crunchy French Baguette
- Cilantro - rough chop
- 1 tablespoon grapeseed oil
For Quick Pickles:
- 1oz Carrot- julienne Cut
- 1oz Daikon- julienne Cut
- 4 Tablespoon Rice Wine Vinegar
- 2 Tablespoon Water
- 2 teaspoon Sugar
- Salt and Pepper to taste
- 2 tsp Wasabi paste
- 4 Tablespoon Kewpie Mayo
- Set up Nomiku water bath and turn temperature to 75°C (167°F). Put pork belly with garlic, ginger, sake, sugar, and soy sauce. Remove air and seal. Sous vide for 72 hours.
- To make quick pickles, place julienne cut daikon and carrots in a small jar with rice wine vinegar, water, sugar and of salt and pepper to taste. Refrigerate until ready to assemble sandwich.
- To make aioli, mix wasabi paste and Kewpie Mayo. Refrigerate until ready to serve.
- When ready, remove pork belly from water bath and dry with a paper towel. Heat up a cast iron with grapeseed oil on high heat. Caramelize the pork belly on each side, around 30 seconds a side. Remove from heat and slice widthwise into ½ inch pieces.
- To assemble, cut baguette into 4 and halve each piece. Toast until lightly brown. Smear a thin layer of wasabi mayo on both halves of the sandwich bread, add pork belly, quick pickles, and cilantro. Having sirarcha on hand is also pretty great. Serve!