31
70

Ingredients

  • 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

Directions

  1. 1. Brown bones and reserve
  2. 2. Brown mirepoix
  3. 3. Add bones, water, fish sauce, coconut milk, and lime leaves to mirepoix. Simmer for 2 hours over medium heat
  4. 4. Strain
  5. 1. Cook pork belly in braising liquid in a 375°F oven for 2½ hours
  6. 1. In robo coupe combine and puree ginger, garlic, soy sauce, and vinegars to a fine paste
  7. 2. Combine cinnamon, cloves, star anise, and cardamoms in a cheesecloth and tie
  8. 3. Place belly, paste, cheesecloth and ½ cup of water in to pot
  9. 4. Cover and slowly bring to a boil, then simmer for 20 minutes with cover on
  10. 5. 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
  11. 6. Take off the heat
  12. 7. Remove spice bag
  13. 8. In robo coupe puree belly and fat until smooth
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