THE BEST SANDWICH OF ALL TIME SPECIAL BEAUTIFUL PORK BELLY BANH MI! VIBRANT JUICY MIXTURE OF TEXTURES AND FLAVOURS THANK YOU CHEF RANG THANK YOU VIETNAM FOR THE GREATEST THINGS IN THE WORLD

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INGREDIENTS
5 SPICE INGREDIENTS
Fennel Seed
Cloves
Star Anise
Ground Cinnamon
Szechuan Peppercorn

PORK BELLY INGREDIENTS
1 (3lbs) pork belly
Kosher salt

PICKLED VEG INGREDIENTS
1 cup white vinegar
½ cup sugar
1 cup water
1 large carrot
1 daikon radish

LIVERWURST PATE INGREDIENTS
Liverwurst
12 tablespoons butter, divided (8 TB cold, 4 TB melted)

NUOC MAM CUNG INGREDIENTS
Rice wine vinegar
Fish sauce
Maple syrup
1 Green Chili, minced
1 Knob Ginger, grated
1 Shallot, chopped
1 Lime, zest, and juice
2 Garlic cloves, chopped and macerated

ASSEMBLY
Cilantro
Hoisin
Sriracha
Jalapenos
English cucumber
Maggi seasoning
French baguette rolls


COOKING METHOD
1. In a medium skillet over low heat, add all the whole spices and toast until fragrant. Allow to cool slightly, then add ground cinnamon and grind together. Set aside.
2. Preheat oven to 400°F. Add prepared pork belly to a roasting pan and cook for 50-60 minutes, or until the top of the pork belly is crisp and the pork meat is juicy and tender. Set aside.
3. Cube liverwurst and add to a food processor. With the machine running, add cold butter cubes and process until fully emulsified. Taste and season as necessary. Refrigerate and allow to fully set.
4. Make marinade, then add julienned vegetables to a large, resealable container. Pour marinade over the top and shake to combine. Set aside.
5. Add all Nuoc Mam Gung ingredients to a bowl and stir to combine. Set aside.
6. Cut the pork belly into 1-inch cubes and add to a large bowl for assembly. Toss with nuoc mam gung. Slice baguettes in half, horizontally, and spread liberally with pate. Add cilantro, cucumber, jalapenos, pork belly, hoisin, sriracha, and pickled veg.