Pork Belly Banh Mi Sliders

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CHEF JIM WOOLSEY
SYSCO DETROIT
3–6 SERVINGS (SHARED)

 

Ingredients:

10 oz Butcher’s Block Pork Belly
6 slices English cucumber
2 tsp. fresh cilantro, chopped
3 oz. carrots, matchstick-sliced
3 oz. red onions, thinly sliced
3 oz. mini cucumber, thinly sliced
3 oz. mayonnaise
3 bao (Chinese buns)
1 cup white vinegar
½ cup sugar
Sysco Classic Kosher Salt and freshly ground Sysco Imperial Black Pepper, to taste

 

Directions: 

Season pork belly with salt and pepper and slow-roast at 290 degrees for four hours. Place cucumber, carrot, onion, cucumber and cilantro in a nonreactive container. In a saucepan, combine 2 cups water, sugar and vinegar and bring to a boil. Pour over vegetables and place in cooler. In a pan or on a flat-top, fry bao to golden brown. Spread mayonnaise across each bao, then slice cooked pork belly into thick slices and place atop each bao with the pickled vegetables; serve right away.