Pork Belly Banh Mi

This was a long process, but so worth it.

Cubed up some pork belly, rubbed it with turbinado, 5 spice, white pepper, a little dried ginger, and salt. Smoked over hickory and oak at 250* for 2 hours. Then tossed them into a glaze I made with Gochujang, Hoisin, honey, soy, mirin, grated ginger, grated garlic, and rice vinegar. Tossed it back into the smoker for another 2 hours until the sauce thickened and the pork belly was tender AF.

Made the banh mi using some picked Fresno peppers, pickled carrots, cucumber, kewpie, and thinly sliced pickled red onion.