Pork Belly Banh Mi

Pork Foodservice
Pork Belly Banh Mi


10 pounds pork bones
6 stalks lemon grass
2 onions
2 carrots
1 stalk celery
3 ginger (thumb)
4 gallons water
1 cup fish sauce
1 can coconut milk
1 handful kaffir lime leaves
Chinese five-spice powder (as needed)
1 pork belly (braised)
pork rillettes (as needed)
shredded carrots (Picked, as needed)
cucumber (as needed)
chilies (as needed)
sriracha mayonnaise (as needed)
2 pieces Chicharrónes (2 pieces per sandwich)
buns (as needed)
1 pork belly (skin removed, meat and fat cut into 1½-inch dice)
1/2 pint ginger (sliced)
1/2 pint garlic (peeled)
1 cup soy sauce
3/4 cup rice vinegar
1 cup black vinegar
2 cinnamon sticks
5 cloves garlic
10 star anise
2 brown cardamom
8 green cardamom pods
1/2 cup water


11. Brown bones and reserve
22. Brown mirepoix
33. Add bones, water, fish sauce, coconut milk, and lime leaves to mirepoix. Simmer for 2 hours over medium heat
44. Strain
51. Cook pork belly in braising liquid in a 375°F oven for 2½ hours
61. In robo coupe combine and puree ginger, garlic, soy sauce, and vinegars to a fine paste
72. Combine cinnamon, cloves, star anise, and cardamoms in a cheesecloth and tie
83. Place belly, paste, cheesecloth and ½ cup of water in to pot
94. Cover and slowly bring to a boil, then simmer for 20 minutes with cover on
105. Uncover and slowly simmer, stirring so it does not burn on the bottom, until most of the liquid has evaporated and the meat is falling apart- about 3 hours
116. Take off the heat
127. Remove spice bag
138. In robo coupe puree belly and fat until smooth
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