Pork Belly Banh Mi

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Los Angeles Times


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4 ciabatta rolls, halved

1/2 cup chipotle aioli

1 1/3 cups braised pork belly

1 1/3 cups pickled carrot and daikon

1/2 cup julienned cucumber

4 teaspoons chopped cilantro

1 jalapeño sliced, more to taste

1 1/2 cups julienned daikon, from a trimmed and peeled root about 8 inches long

1 cup julienned carrots, from about 2 large peeled and trimmed carrots

2 tablespoons salt, divided

1 cup rice vinegar

1/3 cup sugar, plus more to taste, if desired

. Start this recipe two days before making the sandwiches to allow sufficient time to prepare the pork.

10 cloves garlic, peeled

1 1/2 inch piece of ginger, peeled and thinly sliced

1 1/2 cups sake

1 cup packed brown sugar

1 cup soy sauce

3 pounds skinless pork belly, preferably Kurobuta

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