Banh Mi Taco

How to make Banh Mi Taco Recipe - The Peached Tortilla Recipe From Eric Silverstein At Austin, Tx

Makes 4 Tacos

RUB:
1/4 cup (29g) Chinese five-spice powder
1/4 cup (50g) packed brown sugar
Kosher salt and black pepper to taste
1 tbsp (13ml) vegetable oil
3 1/2 lb (1.6kg) piece of pork belly

BRAISING LIQUID:
1 onion, chopped
3 cloves garlic, minced
3 tbsp (47ml) dark soy sauce
1/4 cup (59ml) light soy sauce
3 pieces star anise
1/2 cup (118ml) water
1/4 cup (59ml) rice vinegar
1/2 cup (101g) packed brown sugar

DAIKON AND CARROT SALAD:
1/2 lb (227g) daikon
1/2 lb (227g) carrot
2 to 3 tbsp (30 to 44ml) rice vinegar
2 tbsp (29ml) chili garlic sauce
1 tbsp (15ml) fish sauce
3 tbsp (36g) granulated sugar

SRIRACHA MAYO:
1/2 cup (110g) mayonnaise
3 tbsp (42g) Sriracha sauce
1 tbsp (15ml) lemon juice
1 tbsp (15ml) rice vinegar
4 (5” [12.5cm]) tortillas (flour or corn)
Chopped cilantro, for garnish

Method:
To make the rub, combine all the ingredients in a small bowl.

Preheat the oven to 350°F (180°C, or gas mark 4).

In a cast-iron skillet, heat the vegetable oil over high heat. Rub the dry rub into the pork belly. Once the pork belly is seasoned, sear it in a skillet for 4 minutes on each side to ensure that you have sealed in the juices. The pork belly should be nicely browned on each side but not burned. Pull the pork belly out of the skillet and let it rest.

To make the braising liquid, without emptying the juices and bits from the skillet, sauté the onion and garlic over medium heat for 2 minutes, until browned. Add the dark soy, light soy, star anise, water, rice vinegar and brown sugar and stir to combine. Add the pork belly. The braising liquid should rise only halfway up the pork belly.

Place the skillet in the oven and let it braise for approximately 3 ½ hours. Pork belly should be very moist and tender and pull apart easily. Remove from the oven, let rest and chop into smaller pieces.

To make the salad, use a mandoline to julienne the daikon and carrot into thin strips. In a bowl, combine the daikon, carrot, rice vinegar, chili garlic sauce, fish sauce and granulated sugar. Let the mixture rest for at least 3 to 4 hours in the refrigerator before use.

For the Sriracha mayo, mix the mayonnaise, Sriracha, lemon juice and rice vinegar together and pour into a squeeze bottle.

Assemble the tacos by heating the tortillas on a griddle or stovetop for 1 minute on each side. Add the pork belly. Top with the daikon and carrot salad and Sriracha mayo and garnish with the cilantro.

Banh Mi Taco