Pork Belly Banh Mi Recipe | Simple Home Edit

Ingredients

• 1–1.2 kg (2 lb 3 oz–2 lb 10 oz) pork belly, skin not scored (see note 1)
• 3 tsp sea salt flakes
• 1 tsp Chinese five spice
• 1 tbsp olive oil or neutral oil
• 1½ cups (375 ml) chicken stock
• 1 tsp freshly minced garlic
• 2 tbsp hoisin sauce
• 1 tbsp rice wine vinegar
• 1 tbsp tamari or regular soy sauce
• 1 large carrot, julienned
• ¼ cup (60 ml) white vinegar or rice wine vinegar
• ¼ cup (60 ml) water
• 1 tbsp white sugar
• 4 long white crusty rolls, sliced in half but not all the way through (so they are “hinged”), warmed
• ½ cup (125 g) whole-egg mayonnaise (see note 2 about dairy-free)
• 1 Lebanese (short) cucumber, sliced into thin batons
• ¼ cup (60 ml) hoisin sauce
• ½ cup (15 g) coriander (cilantro) leaves
• 1 finely sliced red chilli