Pork Belly
Banh Mi Sandwich
Serving size: 1
Total Time: 30 min
Ingredients
- 2 Tbsp Mayonnaise
- 1 Tbsp Hoisin sauce
- 2 Tbsp Brown sugar
- 1 tsp 5-spice
- 2 Plant-Based Smoked Pork Belly Slices
- 2 Tbsp Oil (olive, vegetable or olive-canola blend)
- ½ Cup Carrots, shredded
- ½ Cup Cucumbers, thinly sliced
- ½ Cup Jalapeños, thinly sliced
- ½ Cup Seasoned rice vinegar
- ½ Cup Fresh mint, leaves only
- 2 ea. Fresh cilantro sprigs
- Drizzle Soy sauce
- 1 – 6” hoagie or Italian roll
Method
- (Optional) Mix together brown sugar and 5-spice, and sprinkle both sides of pork belly slabs.
- For cooking the slices: Place on a hot griddle set between 450 °F to 500 °F and drizzle with oil. Brown the slices for 1 minute, turn over and brown for another 1 minute. Cook slices to deep golden color taking care not to burn the brown sugar – 5-spice seasoning.
- Brown the lardons for 1 minute, turnover and brown for another minute. Cook lardons to a deep golden color.
- Mix together mayo and hoisin.
- Toss together vegetables with vinegar and let sit overnight. Drain.
- Toast sandwich roll and spread inside with hoisin mayo.
- Add marinated vegetables to roll, tuck both slabs into vegetables, garnish with mint and cilantro, and drizzle with soy sauce.