3.5 LB. Pork Belly split in half and marinated with the following:

Lemon Grass
Fish Sauce
Oyster Sauce
Lime Juice
Maple Syrup
Brown Sugar
Ginger
Garlic
Sesame Oil
Canola Oil
Chili Sauce
Coriander

All items were placed into a blender and blended until marinade was smooth. Pork was placed into a sealable bag along with marinade and placed under vacuum. Package was sat in the fridge and rotated every few hours.

I then dice up two large Carrots and 1 Dicon Radish to pickle. Pickling solution included 1 Cup of Rice Vinegar, 1 Cup of Water, Half Cup of Sugar and Half Cup of Salt. Bring mixture to a boil until all items are dissolved. Place radish and carrot in jar and pour over cut up vegetables. Let cool and place in fridge.

I also sliced up jalapenos and cucumbers and placed them in the fridge for later use.
While meat was marinating, I also prepared my own Pate for use on this Bahn Mi as well. Pate included 1 pound of chicken livers sat in milk overnight. The next morning, chicken livers were rinsed, and sauteed with onion, garlic and a shallot. Mixture was then cooled to room temperature and placed in blender with heavy cream, salt, pepper, coriander, Maggi Seasoning and all blended together until smooth consistency. I also tasted re-seasoned with salt and pepper and blended until all smooth.

Meat was removed from fridge and sat out at room temperature until I started a fire on my Weber Kettle 22 inch with Royal Oak Charcoal briquettes and Hickory wood chunks. I placed the two pieces of pork on the Weber and smoked them for 3.5 hours. The pork was removed when the temperature reached 200 degrees. I wrapped the pork and placed in my fridge to chill. Pork was removed after an hour and sliced and cooked off on the stove prior to putting sandwiches together.

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