Pineapple Jalapeño Pork Belly Banh Mi (With Vegan Option) 

Ingredients

• Pineapple jalapeño jam 
• Pork belly 
• Cucumber sticks 
• Shredded carrots 
• Jalapeños from the sweet and spicy pickles 
• Sliced radishes 
• Bok choy
• Cilantro 
• Rice wine vinegar 
• Baguette 
• Butter
• Salt and pepper 

Instructions

1. In separate containers cover each vegetable with rice wine vinegar and salt to taste. Allow to sit for a minimum 3 hours. Over night is best. 
2. In a heavy skillet or cast iron pan melt butter and toast baguette. Seasoned the baguette with salt to taste. 
3. Slice pork belly and in a hot pan sear until brown… add just enough jelly to glaze pork belly and quick sear both sides. Season with salt and pepper. 
4. Add jelly to baggette, then add pork belly and prepared pickled vegetables, top with shredded bok choy  and cilantro. 
5. For Vegan option substitute pork with trumpet mushrooms and use oil instead of butter.