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Prep 45min
Total2hr0min
Servings4
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Ingredients
2 1/2
pounds pork belly
2
tablespoons sesame chili oil
1
teaspoon kosher or sea salt
1
teaspoon black pepper
4
(8 inch) baguettes
SPICY MAYO
1
egg yolk
2
teaspoons water
1
teaspoon lime juice
1
pinch salt
1
cup canola or vegetable oil
2
tablespoons Sriracha or other hot sauce
CABBAGE SLAW
2
cups red cabbage, shredded
1
cup daikon radish, sliced thin
1
cup carrots, shredded
1/3
cup rice wine vinegar
1
tablespoon sugar
1
pinch salt
Cucumbers, sliced thin (topping)
Cilantro (topping)
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Steps
1
To make mayo, whisk together yolk, water, lime juice, and salt in a medium metal mixing bowl. Set mixture over hot water and whisk constantly until the mixture is steaming and frothy. It should thicken slightly, but not firm up completely.
2
Remove mixture from heat and start whisking in oil very slowly. Start with just a few drops and slowly work up. Whisk in the entire cup of oil which should form a thick mayonnaise.
3
Stir in hot sauce and store mayo in the fridge until needed. SHORTCUT: You can also just stir hot sauce into one cup of store-bought mayo.
4
To make the slaw, shred carrots and cabbage. Cut daikon into thin planks. Toss together with vinegar, sugar, and salt. Make at least 30 minutes before you use it.
5
To roast pork belly, put it skin side up in a roasting pan. Using a very sharp knife, cut into the fat of the belly, but try not to cut all the way down to the meat. Make a grid of small cuts on the skin.
6
Rub pork belly with sesame chili oil and season it with salt and pepper.
7
Bake pork belly at 500°F for 30 minutes. Then reduce heat to 350°F and bake for another 45-50 minutes until pork belly is cooked through and a lot of fat has rendered out of it.
8
Once belly has cooled a bit, slice it into small chunks.
9
To make a sandwich, toast baguette and slather it with spicy mayo. Add a layer of pork belly and top it with the slaw. Top with fresh cucumbers and cilantro and serve immediately!
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No nutrition information available for this recipe
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