Banh Bao Thit

• 2 pounds pork belly fresh
• 1 cup dark soy sauce
• 1/2 cup sweet soy sauce
• 1 cup fish sauce
• 4 cloves garlic peeled
• 1 inch ginger peeled and chopped
• 1 tablespoon black peppercorns
• 3 bay leaves
• jalapeno chiles sliced paper thin
• cilantro sprigs
• cucumber sliced paper thin
• 1 cup carrots peeled and julienned on a mandolin
• 1 cup daikon peeled and julienned on a mandolin
• 3 cups water
• 1/3 cup rice wine vinegar
• 2 tablespoons granulated sugar to taste
• 2 tablespoons salt
• 1 cup mayonnaise
• 1/4 cup Sriracha chili sauce
• 1 tablespoon sweetened condensed milk

1. 1. Combine all indredients and seal in a zip top bag, removing as much air as possible. Marinade pork for 24 hours.
2. 2. For the pickled slaw: In a mixing bowl, combine carrots and daikon. In a sauce pot, combine water, vinegar, sugar and salt. Bring to a simmer whisk to dissolve salt and sugar. Pour the hot marinade over the carrots and daikon, cool to room temperature and refrigerate.
3. 3. Preheat an oven to 300u0b0F. Place all contents of your pork marinade into a roasting pan that allows the pork to be covered while braising. Place a piece of parchment paper over the pork and seal tightly with foil.
4. 4. Braise the pork belly for 2 1/2 hours until tender. Allow to cool in the marinade.
5. 5. Slice the belly into 1/4" thick slices, cut just wide enough to fit into your steamed buns.
6. 6. For serving: Heat each slice of pork in a nonstick skillet.
7. 7. For the Sriracha mayonnaise: Stir all ingredients to combine.

pork belly fresh, soy sauce, sweet soy sauce, fish sauce, garlic, ginger, black peppercorns, bay leaves, paper, cilantro sprigs, cucumber, carrots, water, rice wine vinegar, sugar, salt, mayonnaise, chili sauce, condensed milk

Taken from www.yummly.com/recipe/Banh-Bao-Thit-2255085 (may not work)