* *Dry rub:* 1/2 tsp five-spice powder, 1 tsp ginger powder, 2 Tbsp brown sugar, 2 tsp kosher salt, 1 tsp ground black pepper * *Glaze:* 1/3 c. honey, 1 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sriracha/other hot sauce * *Quick-pickled veg:* 1/2 c. grated carrots, 1/2 c. daikon cut into matchsticks, 1/2 red onion, thinly sliced, 1/2 c. rice wine vinegar, 1/4 c. water, 1 tsp kosher salt, 3 Tbsp sugar
Cut 3 lbs (1.5kg) of pork belly into 1-1.5″ (2-3cm) cubes, toss with dry rub. I left the skin on, you might want to remove it.
Smoke at 225F for an hour, flip over all the pieces, then smoke for another hour. Mix the glaze, then put the pork belly in a baking pan with the glaze and stir to coat. Cover the pan with foil then cook for another 1.5 hrs. It should be good and tender by now. If it’s still tough, keep going – check every 15 minutes or so. Then uncover and cook for 30-40 min more, until it [browns at the edges](https://postimg.cc/rzftCd2G). After you cover with foil you can move it to the oven.
*Pickles:* Mix the liquids with the salt and sugar in a quart mason jar, microwave for 30 sec or so until hot (doesn’t need to boil), stir to dissolve, then add the veggies, put a lid on, and shake. Let it sit for 15-30 min at room temp then put in the fridge.
**RICE NOODLE SALAD (bun)**
* *Dressing:* 1/2 c. fish sauce, 1/2 c. water, 1/3 c. lime juice, 2 minced/pressed garlic cloves, 2-3 minced chili peppers (jalapeno, serrano, fresno, Thai birds eye… adjust heat to taste), 2 Tbsp sugar
Mix the dressing ingredients in pint mason jar, put a lid on, and shake to dissolve the sugar. Keep it in the fridge.
*Salad – divide among your lunch containers, with the pork:*
* Cook 2 lbs (1 kg) of rice vermicelli or whatever rice noodles you want. Cook to *just* before done then drain in a colander and rinse well * Slice or chop a large cucumber and halve a pint or grape/cherry tomatoes * Roughly chop 1 c. of fresh mint, cilantro, and/or thai basil (a mix of all 3 is divine, but even just one of them or a pairing of any two works great) * You can add other sliced/chopped veggies, too – red/yellow/orange bell peppers, lettuce or napa cabbage, roasted eggplant, more (unpickled) carrots… whatever strikes your fancy
**TO SERVE:** Reheat the salad, then add dressing and quick-pickled veg and top with 2-3 Tbsp chopped peanuts.
*Unit conversions for those unfamiliar with American kitchen measurements:*
* 1 c. is a standard US measuring cup – 236 mL * 1 tsp is a “teaspoon” – about 5 mL * 1 Tbsp is a “tablespoon” – about 15 mL (3 tsp)
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Not pictured: salad dressing (fish sauce / garlic / lime / chili pepper), quick-pickled veg, and chopped peanuts.
**PORK BELLY** – from [amazingribs.com](https://amazingribs.com/tested-recipes/pork-recipes/smoked-pork-belly-burnt-ends-banh-mi/), based on making burnt ends
* *Dry rub:* 1/2 tsp five-spice powder, 1 tsp ginger powder, 2 Tbsp brown sugar, 2 tsp kosher salt, 1 tsp ground black pepper
* *Glaze:* 1/3 c. honey, 1 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sriracha/other hot sauce
* *Quick-pickled veg:* 1/2 c. grated carrots, 1/2 c. daikon cut into matchsticks, 1/2 red onion, thinly sliced, 1/2 c. rice wine vinegar, 1/4 c. water, 1 tsp kosher salt, 3 Tbsp sugar
Cut 3 lbs (1.5kg) of pork belly into 1-1.5″ (2-3cm) cubes, toss with dry rub. I left the skin on, you might want to remove it.
Smoke at 225F for an hour, flip over all the pieces, then smoke for another hour. Mix the glaze, then put the pork belly in a baking pan with the glaze and stir to coat. Cover the pan with foil then cook for another 1.5 hrs. It should be good and tender by now. If it’s still tough, keep going – check every 15 minutes or so. Then uncover and cook for 30-40 min more, until it [browns at the edges](https://postimg.cc/rzftCd2G). After you cover with foil you can move it to the oven.
*Pickles:* Mix the liquids with the salt and sugar in a quart mason jar, microwave for 30 sec or so until hot (doesn’t need to boil), stir to dissolve, then add the veggies, put a lid on, and shake. Let it sit for 15-30 min at room temp then put in the fridge.
**RICE NOODLE SALAD (bun)**
* *Dressing:* 1/2 c. fish sauce, 1/2 c. water, 1/3 c. lime juice, 2 minced/pressed garlic cloves, 2-3 minced chili peppers (jalapeno, serrano, fresno, Thai birds eye… adjust heat to taste), 2 Tbsp sugar
Mix the dressing ingredients in pint mason jar, put a lid on, and shake to dissolve the sugar. Keep it in the fridge.
*Salad – divide among your lunch containers, with the pork:*
* Cook 2 lbs (1 kg) of rice vermicelli or whatever rice noodles you want. Cook to *just* before done then drain in a colander and rinse well
* Slice or chop a large cucumber and halve a pint or grape/cherry tomatoes
* Roughly chop 1 c. of fresh mint, cilantro, and/or thai basil (a mix of all 3 is divine, but even just one of them or a pairing of any two works great)
* You can add other sliced/chopped veggies, too – red/yellow/orange bell peppers, lettuce or napa cabbage, roasted eggplant, more (unpickled) carrots… whatever strikes your fancy
**TO SERVE:** Reheat the salad, then add dressing and quick-pickled veg and top with 2-3 Tbsp chopped peanuts.
*Unit conversions for those unfamiliar with American kitchen measurements:*
* 1 c. is a standard US measuring cup – 236 mL
* 1 tsp is a “teaspoon” – about 5 mL
* 1 Tbsp is a “tablespoon” – about 15 mL (3 tsp)
You win