Monday Nomday: Sous Vide Pork Belly Banh Mi

Sous vide time: 72 hours (If you’re on a time crunch, 10-12 hrs. also works)
Water temperature: 80 C

First create a simple marinade for the pork belly consisting of: 
garlic, shallots, fish sauce, oil, water, and whole black peppercorns


Next, put the pork belly in a air-tight food-safe bag with the marinade and drop it in the water bath. Make sure NOT to add salt as it will make that Nommy belly dry and yucky.


While you’re waiting, pickle some daikon and carrot. You can pickle the veggies for up to 3 days, just like the pork belly! Huzzah!


Once the pork belly is done, feel free to give it a quick sear. NOW is the time you can add the salt. 


Now, prepare the sandwich! Cut up the pork belly and arrange it with cucumbers, the pickled veggies, pate, mayo, cilantro, and Sriracha to taste (you CAN use thinly sliced chili peppers…but who doesn’t like Sriracha??). Use a French baguette, and toast it for some extra crunch 🙂


Da pork belly

   2 lbs cubed pork belly (about 1 inch cubes)
   2 large shallots, minced (about 3-4 tablespoons)
   1 tablespoons oil
   2 garlic cloves, minced
   2 tablespoons of fish sauce
   about 1 or 1.5 cups of water
   1/2 teaspoon whole black peppercorns

For pickled veggies (Makes about 1 lb.)
  1/2 lb. carrots- julienned or cut into thin match-like strips
   1/2 lb. daikon radish, cut same as carrots
   4 cups water, slightly warm enough to dissolve the salt and sugar
   3 tablespoons sugar
   2 tablespoons salt
   6 tablespoons distilled or rice vinegar

For dat sandwich
   1 french baguette
   da pickled carrots and daikon
   fresh cilantro
   pork pate
   thin slices of cucumber

Monday Nomday: Sous Vide Pork Belly Banh Mi2013-12-02 21:01:00 GMT