Slow Cooker Pork Banh Mi Recipe

• 3 tablespoons granulated sugar
• 2 tablespoons warm water, plus more as needed
• 1 tablespoon canola oil
• 2 large shallots, minced (about 4 tablespoons)
• 2 cloves garlic, minced
• 2 pounds cubed pork belly (1- to 1 1/2-inch cubes)
• 2 tablespoons Asian fish sauce
• Water
• 1/2 teaspoon whole black peppercorns
• 1/2 cup mayonnaise
• 1 1/2 tablespoons Sriracha hot sauce
• 1 baguette, preferably pain depis
• 1 medium Persian cucumber, sliced
• 1 large carrots, shredded
• Shredded red cabbage
• Cilantro leaves

1. Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat, stirring occasionally with a wooden spoon.
2. As the sugar begins to melt, a golden brown caramel will form.
3. Once the sugar begins to melt, it will turn color very quicklydont take your attention from it!
4. As soon as the mixture turns a medium golden brown, immediately remove the pan from heat.
5. If the caramel looks too thick, slowly and carefully add additional warm water, 1 tablespoon at a time, until the caramel looks fluid.
6. Quickly stir with the wooden spoon to dissolve any lumps that have formed.
7. Set aside.
8. Warm the oil in a large, heavy saucepan or Dutch oven over medium-low heat.
9. Add the shallots and cook until fragrant, about 1 minute.
10. Add the garlic and cook an additional 1 minute.
11. Push them to one side of the pan and add the pork belly cubes.
12. Cook until all the edges are seared and browned, about 10 minutes.
13. Add the fish sauce and cook for another 5 minutes, stirring occasionally.
14. Add enough water to just cover the pork cubes, about 1 to 1 1/2 cups.
15. Add the peppercorns.
16. Reduce heat to low and cook for another 10 minutes, stirring occasionally.
17. Add the reserved caramel sauce and continue braising the pork on low heat until very tender, about 45 minutes, stirring occasionally to make sure the caramel isnt burning.
18. In a small bowl, whisk together the mayonnaise and Sriracha.
19. Cover and refrigerate until ready to use.
20. Split the baguette lengthwise.
21. Spread both sides with a thin layer of the Sriracha mayo.
22. Top the bottom half with cucumber slices, then the braised pork and enough of the caramel braising sauce to moisten it.
23. Top with the shredded carrots, cabbage, and cilantro leaves.
24. Top with the baguette half and cut into 8-10 sliders.

granulated sugar, warm water, canola oil, shallots, garlic, pork belly, fish sauce, water, whole black peppercorns, mayonnaise, hot sauce, baguette, persian cucumber, carrots, red cabbage, cilantro

Taken from www.chowhound.com/recipes/slow-cooker-pork-banh-mi-sliders-31754 (may not work)