Recipe: The Peached Tortilla’s Banh Mi Tacos

Coming off the strength of the Peached Tortilla’s performance at the 2014 Austin City Limits Festival (review here), owner Eric Silverstein shared the recipe for the Peach’s Pork Belly Banh Mi Tacos. As the food truck operation builds toward its brick-and-mortar metamorphosis — Silverstein said, “We're shooting for a soft opening the Monday after Thanksgiving and an opening on Dec. 4” — these tacos are a solid introduction to the Peached Tortilla. — Mike Sutter, Fed Man Walking (Recipe © The Peached Tortilla; used by permission. Photo © Fed Man Walking)
The Peached Tortilla’s Banh Mi Tacos
Serves four (makes 12 tacos)
Vietnamese braised pork belly
3 1/2 lb piece of pork belly
1/4 cup Chinese 5-Spice
1/4 cup brown sugar
Kosher salt
Black pepper
Braising liquid
1/5 cup dark soy
1/4 cup light soy
3 pieces star anise
1/2 cup water
1/4 cup rice vinegar
1/2 cup brown sugar
1 onion, chopped
3 cloves garlic
1 tbsp vegetable oil
Daikon and carrot salad
1/2 lb daikon
1/2 lb carrot, shredded
2-3 tbsps, rice vinegar
2 tbsps chili garlic
1 tbsp fish sauce
3 tbsps sugar, granulated
Sriracha mayo
1/2 cup mayonnaise
1/6 cup sriracha
1 tbsp lemon juice
1 tbsp rice vinegar
Cilantro, chopped
Tortillas (flour or corn), 5 inch
Pork Belly
Set oven to 350 degrees. 
While oven is coming to temp, set your stovetop to high heat and heat vegetable oil in cast iron skillet. Mix Chinese 5-spice, brown sugar, salt and pepper into a dry rub and cover pork belly piece. Make sure to push the rub into the meat. Once the pork belly is covered, sear it in skillet for 4 minutes on each side to ensure that you have sealed in the juices. The pork belly should be nicely browned on each side but not burned. Pull the pork belly out of the skillet and let it rest.
Without emptying the juices and “bits and ends” from skillet, sauté onions and garlic for 2 minutes until browned on medium heat. Then add dark soy, star anise, water, rice vinegar and brown sugar. Add pork belly to the braising liquid. The braising liquid should only rise to halfway up the pork belly.  Once the oven has reached temp, place the skillet inside the oven and let it braise for approximately 3 and a half hours. Pork belly should be very moist and tender and you should be able to pull it apart with ease. Let pork belly rest after taking it out of the oven, then chop into smaller pieces. 
Using Chinese mandolin, julienne daikon and carrot into thin strips. Mix daikon, carrot, rice vinegar, chili garlic, fish sauce and sugar. Let the mixture sit and rest.
Sriracha mayo
Mix mayonnaise, sriracha, lime juice and rice vinegar together and place into a squeeze bottle.
Heat tortillas on griddle or stovetop, then add pork belly.  Top with daikon/carrot mixture, sriracha mayo and cilantro.
(Recipe © The Peached Tortilla; used by permission. Photo © Fed Man Walking)
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