Crispy pork belly banh mi

Score the fatty side of the pork belly into small diamonds or squares, leaving all the fat on; it helps the fat render and the skin crisp.

Season with a generous amount of salt and a mix of chili powder, paprika, ginger powder, ground celery seeds, garlic powder and onion powder, and rub in.

Bake covered in a 350 degree oven for 1.5 hours.

For the last 30 minutes remove the cover, raise the oven to 450F and bake until the skin is dark golden brown and the meat is super tender.

Mayonnaise: in a small mixing bowl set on a damp rag, whisk Dijon mustard, white wine vinegar, salt and an egg yolk.

Slowly drizzle in the vegetable oil while whisking constantly; once it thickens, add oil faster until almost too thick to whisk.

Thin with a little cold water to adjust the consistency and lighten the colour. Refrigerate covered until needed.

Cut the carrots into thin noodles on a mandolin; pour a simmering mixture of mirin, rice wine vinegar, salt and a little sugar over them and refrigerate until assembly.

Put the pork pan on the stove over medium high heat and baste the top of the belly with the rendered fat until it sizzles and pops and the skin is ultra crispy, 5 to 10 minutes; keep back from the popping fat.

Slice the pork belly.

Split the bolillos down the middle without cutting through; spread a generous layer of mayonnaise on the bottom, then cilantro, pickled carrots, sliced jalapenos and the pork belly.