Pork Belly Banh Mi Recipe
In this swirling vortex of lattes fueling rickshaw taxi horns, the needle of frenzy has been pegged at maximum velocity.  In this maddening shuffle good people, the best in fact, can be lost.  Find yourself here at this food cart, steam rising from crispy juicy pork belly over crunchy soft baguette.  With your banh mi sandwich in one hand, turn around and have a seat at the bar patio, where a mysterious stranger puts a black IPA in the other.  Tune out the surrounding hubbub and focus on the balance found here in this pairing.  Hops and jalapeno warm the mouth while the malt keeps it in check.  The sweet carbonated alcohol and vinegar high notes work together to cut through the fat while the subtle sugariness from the pickled veggies counters the roasted malts.  A calm will wash over you as your taste buds hum with synergy. Out here in the desert, the gila monster plods along at a much slower pace. Looking like a black IPA drizzled with Sriracha aioli, this little guy packs the same kind of punch.  His spirit is embodied in our Gila Monster Black IPA recipe ingredient kit.  Sit with him and enjoy the empowering calm this beer and sandwich pairing can bring. Ingredients 
  • 2 ½lbs pork belly
  • 2 T sesame chili oil
  • 5 6 inch baguettes
  • 1 cup mayonnaise
  • 2 T Sriracha
  • 2 cups red cabbage, shredded
  • 1 cup daikon radish, matchstick cut
  • 1 cup carrots, matchstick cut
  • 1/2 cup rice wine vinegar
  • 1 T sugar
  • 1 Cucumber, sliced thin
  • 1 bunch Cilantro, rough chop
  • 1-2 jalapenos, sliced thin
  • Kosher salt and cracked black pepper to taste
  1. Preheat oven to 500°.  Cover a baking sheet with wax-free parchment paper.  Place pork belly skin side up on sheet.  Score the skin in a grid pattern with a sharp knife. Do not cut all the way down to the meat. Rub belly with chili oil and season with salt and pepper.  Bake for 30 minutes.  Reduce oven temperature to 350 and bake for another 45-55 minutes until belly is crisp and browned on the outside and cooked but juicy on the inside.  Cool for 5 minutes.  Slice it into thin squares.
  2. While the belly is in the oven, prepare veggies.  Matchstick cuts are achieved by slicing the radishes and carrots into thin flat rectangles and then cutting those into strips resembling matchsticks.  In a large bowl stir rice wine vinegar, sugar, and a pinch of salt, until sugar and salt are dissolved.  Add cabbage, radish, and carrot.  Mix and allow 30 minutes for vinegar to permeate.  Drain the vinegar.
  3. Prepare aioli by whisking sriracha into mayonnaise and using a funnel to put it into a squeeze bottle.  With a bit of creativity you can roll a funnel out of parchment paper.
  4. Slice baguette and toast lightly.  Add a layer of pork belly, a layer of pickled veggies, cucumber, cilantro, and jalapeno.  Drizzle with Sriracha aioli and top with the other piece of bread.