INGREDIENTS (Yields 2 Servings)

For the sandwich-
French baguette or hero rolls
1 Jalapeno, sliced
¼ cup cilantro
4 stalks basil
¼ cup mayonnaise
2 tbsp Sriracha Sauce
Pate (optional but recommended)

Quick pickled carrots, cucumber & onions -
1 English Cucumber
¼ white onion, thin sliced
1 large carrot, thin sliced
1 Packet Sugar
1/3 Cup Rice Vinegar
2 Tbsp Crushed Red Pepper Flakes

For the pork-
1 lb Pork Belly, sliced
2 tbsp soy sauce
1 tsp sesame oil
3 tbsp fish sauce
1 tbsp brown sugar
3 garlic cloves, minced
2 tsp ginger, minced
2 tbsp scallion, minced
Salt & pepper to taste

MARINATE THE PORK BELLY
Take all ingredients listed under pork, and mix in a bowl or Ziploc bag with the pork belly slices. Put in the refrigerator for 1 hour, or until you are ready to assemble the sandwiches.

QUICK PICKLE VEGGIES
Take the thinly sliced cucumbers, carrots and onions and marinate in 1/3 cup rice vinegar, 1 packet of sugar, 2 Tbsp Salt, 2 Tbsp crushed red pepper flakes. Set to the side for 20+ minutes while the rest of the meal is prepped.

BANH MI ASSEMBLY
Empty the contents of your pork belly marinade on a stove top over medium heat. Evenly spread the pork belly slices, and cook for 3 minutes. Flip the pieces for an additional 2 minutes until the pork begins to turn crispy. If the sauce is preventing the pork from crisping, drain it out of the pan and continue cooking the pork.

Lightly toast your baguette or hero roll in the oven until it is a soft golden brown. Mix a spicy mayonnaise with ¼ cup mayonnaise and 2 tbsp Sriracha Sauce, and spread the top of the bread with this mixture. If using pate, spread the bottom layer with a thick layer of pate. If not using pate, spread the bottom with additional spicy mayo mixture.

Begin to layer your Banh Mi ingredients from the bottom up with crispy pork belly, pickled carrots, onions and cucumbers, basil, cilantro, scallions and jalapenos.