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Ingredients
US|METRIC
4 SERVINGS
- 10 lb. pork bones
- 6 stalks lemon grass
- 2 onions
- 2 carrots
- 1 stalk celery
- 3 ginger (thumb)
- 4 gal. 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 Chicharrónes (2 pieces per sandwich)
- buns (as needed)
- 1 pork belly (skin removed, meat and fat cut into 1½-inch dice)
- 1/2 pt. ginger (sliced)
- 1/2 pt. 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
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Directions
- 1. Brown bones and reserve
- 2. Brown mirepoix
- 3. Add bones, water, fish sauce, coconut milk, and lime leaves to mirepoix. Simmer for 2 hours over medium heat
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