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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Special equipment: Chinese mandolin. | 2. For the rub: | 3. Mix together the five-spice powder and sugar in a small bowl, and then add salt and pepper to taste. | 4. For the pork belly: | 5. Preheat the oven to 350 degrees F. Heat the oil in a cast-iron skillet over high heat. Rub the dry rub over the whole piece of pork belly, making sure to push the rub into the meat. Once the pork belly is covered, sear it in the skillet until browned, 4 minutes per side, to ensure that you have sealed in the juices. Pull the pork belly out of the skillet and let it rest. Without emptying the meat's juices from the skillet, saute the garlic and onions over medium heat until browned, 2 minutes. Add the soy sauces, sugar, vinegar, star anise and 1/2 cup water, and then add the pork belly, making sure it is no more than halfway covered by the liquid. Place the skillet into the oven and let it braise until it is very moist and tender, and can be pulled apart with ease, about 3 hours 30 minutes. Let the pork belly rest, and then chop it into smaller pieces. | 6. For the salad: | 7. Meanwhile, shred the carrots and daikon into thin strips using a Chinese mandolin. Mix together the vegetables with the sugar, vinegar, chili garlic and fish sauce. Let the mixture sit and rest. | 8. For the mayonnaise: | 9. Whisk together the mayonnaise, Sriracha, lime juice and rice vinegar in a small bowl and pour into a small squeeze bottle or set aside. | 10. For assembly: | 11. Heat the tortillas on a griddle over high heat. Add a small serving of the pork belly to each one, and top with the daikon and carrot salad, Sriracha mayonnaise and chopped cilantro, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chinese five spice powder	1/4	cup		201.7333	0.0	44.88	1.1333
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
kosher salt black pepper			ground	201.7333	0.0	44.88	1.1333
pork belly		piece		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
garlic clove	3			201.7333	0.0	44.88	1.1333
onion	1		chopped	64.0	14.944	1.76	0.16
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
dark soy sauce	3	tablespoons		201.7333	0.0	44.88	1.1333
brown sugar	1/2	cup		209.0	53.9495	0.066	0.0
rice vinegar	1/4	cup		201.7333	0.0	44.88	1.1333
star anise	3	pieces		201.7333	0.0	44.88	1.1333
carrot	8	ounces		92.9863	21.7271	2.1092	0.5443
daikon radish	8	ounces		201.7333	0.0	44.88	1.1333
sugar	3	tablespoons	granulated	59.9625	11.2515	1.8769	0.9359999999999999
rice vinegar	2 -3	tablespoons		201.7333	0.0	44.88	1.1333
garlic	2	tablespoons		25.33	5.6202	1.0812	0.085
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
sriracha sauce	2 1/2	tablespoons		36.735	7.3795	0.8649	0.4185
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
rice vinegar	1	tablespoon		201.7333	0.0	44.88	1.1333
flour tortilla				-	-	-	-
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.