|400 g||pork belly|
|4 tbsp||soy sauce|
|250 ml||Thai red curry sauce|
|50 ml||rice vinegar|
|1 tbsp||sesame oil|
|vegetable oil for frying|
|Thai red curry sauce for serving|
|cilantro for serving|
Slice pork belly. In a bowl, combine soy sauce and Thai red curry sauce, then add sliced pork belly. Allow to marinate in the fridge for approx. 1 hr.
Meanwhile, peel carrots and daikon radish. Julienne the carrots and daikon, together with the cucumber. Transfer to another bowl and combine with rice vinegar, sesame oil, and sugar. Season to taste with salt. Cut ends off the chili and finely slice. Set everything aside until serving.
In a frying pan, heat some vegetable oil over medium-high heat. Add marinated slice pork belly and sear for approx. 2 – 3 min. on each side.
Cut off ends of baguettes and halve crosswise, then cut each piece lengthwise and spread Thai red curry sauce on both halves. Layer with sliced pork belly, quick pickled vegetables, chili slices, and cilantro. Enjoy!