Recipe: Shrimp Banh Mi Sliders

Recipe: Shrimp Banh Mi Sliders

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.

Pork Belly

* 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.

Cilantro Aioli

* 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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