Makes: 5-6 sandwiches
Prep Time: 30 minutes
Cook Time: 4 hours

For the Pork Belly

¼ pc. skinless Irvings Farm Fresh pork belly (about 2 lbs.)
2 lt. chicken or pork stock

• Preheat the oven to 300F
• In a pot, heat stock until boiling
• Liberally season the belly on both sides with salt and pepper
• Place a large fry pan on medium heat, sear off the meat on both sides until dark brown
• Place belly in a roasting pan, fat side down, and pour hot stock over ¾ of the belly
• Braise for 3 hours, turning once half way
• Allow the belly to cool to room temperature, then place on a baking sheet, and press down on it with a heavy weight, and refrigerate. This will release more fat and allow for easier slicing

Pickled Daikon & Carrot

2 pc. large carrots
1 pc. daikon, small
1 tsp. salt
1 tsp. sugar
3 tbsp. sugar
1 cup white vinegar
1 cup warm water
1 tsp. crushed chillies

• Using a knife or a mandolin, cut the vegetables into matchsticks
• Place in bowl and sprinkle with 1 tsp. each salt and sugar
• Massage into the vegetables to extract water and soften
• Rinse thoroughly with tap water and drain
• Place in container with white vinegar, warm water, rest of sugar and chillies
• Let sit for at least one hour, but it can be refrigerated for up to 2 weeks

Ingredients for Assembly

Thinly sliced pork belly
Pickled Daikon and Carrots
Cilantro
Ciabatta buns

Chili mayo (this is a carefully guarded secret that Drift wouldn’t share, try a little siraccha in your mayo, not exactly it, but it should do the trick!)

Hoisin glaze (again, the guys wouldn’t share, but you should be able to find a hoisin sauce in the Asian section of your grocery store, should substitute okay!)

• Warm ciabatta
• Toss 4-5 slices hoisin glaze, place on bottom bun
• Then top with handful of pickled vegetables
• Then place 4-5 cilantro leaves on top
• Finish it off with a generous spread of chili mayo on the top bun
• Enjoy!