Pork Belly Banh Mi

• 10 pounds pork bones
• 6 stalks lemon grass
• 2 onions
• 2 carrots
• 1 stalk celery
• 3 ginger thumb
• 4 gallons water
• 1 cup fish sauce
• 1 can coconut milk
• 1 handful kaffir lime leaves
• chinese five-spice powder as needed
• 1 pork belly braised
• pork rillettes as needed
• shredded carrots Picked, as needed
• cucumber as needed
• chilies as needed
• sriracha mayonnaise as needed
• 2 pieces Chicharrones 2 pieces per sandwich
• buns as needed
• 1 pork belly skin removed, meat and fat cut into 11/2-inch dice
• 1/2 pint ginger sliced
• 1/2 pint garlic peeled
• 1 cup soy sauce
• 3/4 cup rice vinegar
• 1 cup black vinegar
• 2 cinnamon sticks
• 5 cloves garlic
• 10 star anise
• 2 brown cardamom
• 8 green cardamom pods
• 1/2 cup water

1. 1. Brown bones and reserve
2. 2. Brown mirepoix
3. 3. Add bones, water, fish sauce, coconut milk, and lime leaves to mirepoix. Simmer for 2 hours over medium heat
4. 4. Strain
5. 1. Cook pork belly in braising liquid in a 375u0b0F oven for 21/2 hours
6. 1. In robo coupe combine and puree ginger, garlic, soy sauce, and vinegars to a fine paste
7. 2. Combine cinnamon, cloves, star anise, and cardamoms in a cheesecloth and tie
8. 3. Place belly, paste, cheesecloth and 1/2 cup of water in to pot
9. 4. Cover and slowly bring to a boil, then simmer for 20 minutes with cover on
10. 5. Uncover and slowly simmer, stirring so it does not burn on the bottom, until most of the liquid has evaporated and the meat is falling apart- about 3 hours
11. 6. Take off the heat
12. 7. Remove spice bag
13. 8. In robo coupe puree belly and fat until smooth

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Taken from www.yummly.com/recipe/Pork-Belly-Banh-Mi-2255276 (may not work)