Pork Belly Bahn Mi Sandwich From Mendocino Farms Recipe 45

Steps:

• Heat the oven to 275 degrees. Mix together the garlic, ginger, sake, brown sugar and soy sauce in a large, nonreactive, oven-proof pot or casserole. Add the pork and just enough water to cover the pork completely. Cover the pot with 2 layers of foil (and the casserole lid, if using) and cook for 2 to 3 hours, until the pork is fork-tender. Remove the pork from the braising liquid and place in a nonreactive dish. Cover with plastic wrap and refrigerate overnight. Cut the pork belly into lardons (1 inch-by- 1/2 inch-by- 1/2 inch). Place them in a large, heavy-bottom sauté pan and cook over medium-high heat, stirring frequently until their edges slightly crisp and the fat is mostly rendered, about 10 minutes. Strain and discard the fat. Set aside the meat; you will have about 4 cups, more than is needed for the sandwiches in the final recipe. If not using immediately, cover and refrigerate; reheat before using. The meat will keep for 5 days refrigerated. Chipotle Aioli: Combine the chipotle purée and mayonnaise in a small bowl. Adjust the seasoning to taste with salt and pepper, cover with plastic wrap and refrigerate until needed. (This makes about 1 cup aioli, more than enough for the sandwiches.) Pickled Daikon and Carrots: Place the julienned daikon and carrots in separate, nonreactive bowls. Sprinkle 1 tablespoon salt over each and gently mix into the vegetables. Allow each to sit for 30 minutes. Rinse the daikon and carrots separately under cold running water until the water runs clear. Shake vigorously to remove the excess water. Combine the daikon and carrots in a medium nonreactive bowl and stir in the rice vinegar and sugar. Taste and adjust the sweetness with additional sugar as desired. Cover and refrigerate until needed; drain the pickled vegetables before using. This makes about 2 cups pickled daikon and carrots. Sandwich assembly: Spread each ciabatta half with 1 tablespoon of the aioli. Divide the pork belly among the 4 bottom ciabatta halves (one-third cup per sandwich), then top with the pickled vegetables. Sprinkle evenly with the cucumber, and repeat with the cilantro. Place 2 to 3 jalapeño slices on each half, or more to taste. Cover each sandwich with the remaining ciabatta bread. Grill the sandwiches using a panini press or on a grill over medium heat and weighted with something heavy (like a cast-iron skillet). Cut each sandwich in half and serve immediately.

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
• Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
• Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
• Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
• Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.