Shrimp Banh Mi Sliders
By Got to Be NC Competition Dining Series’ 2015 Charlotte Champion
Chef Brent Martin of The Summit Room
Shrimp Banh Mi
* 2.5 lbs shrimp peeled and deveined
* 10 garlic cloves, minced
* 2.5 tablespoons fish sauce
* 2 tablespoons sriracha
* 2.5 tablespoons sugar
* .5 tablespoon black pepper
* .5 tablespoon salt
* 2.5 tablespoons corn starch
Combine all ingredients except shrimp in robot coupe until a paste. Pulse in shrimp until fine but still chunky.
* One 3-pound slab skinless pork belly
* ¼ cup kosher salt
* ¼ cup brown sugar
* ¼ cup charred peppercorns and bay leaves
* ½ cup maple syrup
* 4 sprigs of fresh thyme
Nestle the belly into a 2-gallon freezer bag. Mix together the salt, sugar, peppercorns, leaves, syrup and thyme in a small bowl and rub the mix all over the meat. Seal the bag airtight and keep in fridge for at least 4 hours.
Heat the oven to 400F. Discard any liquid that accumulated in the gallon bag. Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it’s an appetizing golden brown.
Turn the oven temperature down to 250F and cook for another 1 hour to 1 hour 15 minutes, until the belly is tender - it shouldn’t be falling apart, but it should have a down pillow-like yield to firm finger poke. Remove the pan from the oven and transfer the belly to a cooling rack.
* 5 egg yolks
* 2 oz cilantro
* 2 oz pickled jalapenos
* t salt
* black pepper
* 1 cup water
* oil to emulsify (about 2 cups)
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