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Assemble banh mi: banh mi, mayonnaise, pate, soy sauce, thit do, cha, cucumber, cilantro, do chua
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Thit Do
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Cut incisions into pork belly lean side
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Marinate with salt, pepper, five spice powder, and minced shallots
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Roll pork belly and tie with strings
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Marinate overnight
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Steam pork belly until internal temperatures 155F (~1 hour)
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Do Chua
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Cut equal amounts of carrots and daikon
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Make pickling solution with ratio of 1 sugar : 1 vinegar : 2 water : 0.5 salt
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Should be tart, sweet, and salty
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Add to glass jar with pickling solution, just enough to cover veggies
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Keep at room temperature for couple hours then refrigerate
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