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Sticky “Pork Belly” Sando

by @nomeatdisco
lunchvegan
Source: https://www.tiktok.com/t/ZP8ppXqnX

Ingredients

produce
  • 0.5onion(chopped and coated in cornstarch)
  • 2cucumber(small)
  • 2 tbspbeetroot juice
  • coriander
  • 1lions mane mushroom
grain
  • sandwich bread
pantry staple
  • 2 tbspvegan mayo
  • salt and pepper
  • 1 tspcrispy chilli oil
  • sesame oil
  • 2 tbsprice vinegar
  • 2 tspgochugaru(chilli powder)
  • 1 tbspsugar
  • 1 tspsalt
  • vegetable oil
  • 1 tspgarlic powder
  • 1 tbspsoy sauce
  • 1 tsponion powder
  • 1 tbspsmoked paprika
  • 2 tbspolive oil
  • 2 tbspsoy sauce
  • 1 tspgochujang
  • 1 tsprice vinegar
  • 1 tbspsugar
other
  • warm water

Instructions

  1. Drizzle some oil and some salt in a skillet and get the mushroom in the pan to get used to it. Spread it round the pan to bring it up to heat. Get another pan and rest it on top of the mushroom, but don’t press.
  2. Take the top pan off, move it around the pan again and repeat. Now flip the mushroom over and it should have a slight sear to it. Repeat the process on the other side. It should become a flat shape.
  3. Mix together your marinade ingredients in a container. Get the mushroom in there and drown it in the marinade. Get it in all the nooks and crannies. Then place in the fridge.
  4. Mix together your mayo and chilli crisp oil and set aside. Mix together the pickled cucumber ingredients and set aside.
  5. Get your pork belly out of the fridge, sear it off in the pan for 3/4 mins either side until charred and slice it into chunks.
  6. Heat through the pork belly sauce ingredients and then add your pork belly chunks into the pan and toss to coat for a few minutes and then bring off the heat.
  7. Fry off your cornstarched onions in some oil until crispy.
  8. Toast and butter your bread, load on the mayo, then the cucumbers, then the pork belly and top with crispy onions and coriander and enjoy.