Vietnam's Crispiest Pork Banh Mi | Cookin' Somethin' w/ Matty Matheson

THE BEST SANDWICH OF ALL TIME SPECIAL BEAUTIFUL PORK BELLY BANH MI! VIBRANT JUICY MIXTURE OF TEXTURES AND FLAVOURS THANK YOU CHEF RANG THANK YOU VIETNAM FOR THE GREATEST THINGS IN THE WORLD JOIN THIS CHANNEL TO GET ACCCESS TO PERKS: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS 5 SPICE INGREDIENTS Fennel Seed Cloves Star Anise Ground Cinnamon Szechuan Peppercorn PORK BELLY INGREDIENTS 1 (3lbs) pork belly Kosher salt PICKLED VEG INGREDIENTS 1 cup white vinegar ½ cup sugar 1 cup water 1 large carrot 1 daikon radish LIVERWURST PATE INGREDIENTS Liverwurst 12 tablespoons butter, divided (8 TB cold, 4 TB melted) NUOC MAM CUNG INGREDIENTS Rice wine vinegar Fish sauce Maple syrup 1 Green Chili, minced 1 Knob Ginger, grated 1 Shallot, chopped 1 Lime, zest, and juice 2 Garlic cloves, chopped and macerated ASSEMBLY Cilantro Hoisin Sriracha Jalapenos English cucumber Maggi seasoning French baguette rolls COOKING METHOD 1. In a medium skillet over low heat, add all the whole spices and toast until fragrant. Allow to cool slightly, then add ground cinnamon and grind together. Set aside. 2. Preheat oven to 400°F. Add prepared pork belly to a roasting pan and cook for 50-60 minutes, or until the top of the pork belly is crisp and the pork meat is juicy and tender. Set aside. 3. Cube liverwurst and add to a food processor. With the machine running, add cold butter cubes and process until fully emulsified. Taste and season as necessary. Refrigerate and allow to fully set. 4. Make marinade, then add julienned vegetables to a large, resealable container. Pour marinade over the top and shake to combine. Set aside. 5. Add all Nuoc Mam Gung ingredients to a bowl and stir to combine. Set aside. 6. Cut the pork belly into 1-inch cubes and add to a large bowl for assembly. Toss with nuoc mam gung. Slice baguettes in half, horizontally, and spread liberally with pate. Add cilantro, cucumber, jalapenos, pork belly, hoisin, sriracha, and pickled veg.