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["1. Sous vide pig face: Clean pig head thoroughly, making sure to get behind the ears. Remove errant hairs with a razor. Starting from under the mouth, make an incision and peel back the flesh from the bone, working around the entire head to remove it. Once the flesh is removed, brine the face in a water, salt, and sugar solution for 24 hours.", "2. Remove the face from the brine and pat dry. Roll head into a roll and place into a cryovac bag. Seal on the highest setting and place in an immersion circulator set to 60u00b0C. Keep submerged in water bath for 48 hours.", "3. After 48 hours, remove and chill in an ice water bath. When fully cooled, remove from bag and cut into 1"" cubes. Before adding to the finished broth, place cubes in hotel pan outfitted with a rack and cook at 500u00b0F for 15 minutes or until crispy.", "4. Coca Cola pickled red onion: Heat a medium sauce pot over high heat. Add Coca Cola, soy sauce and sambal olek. Reduce by two-thirds.", "5. Remove from heat and add lime juice and cider vinegar.", "6. While still warm, pour over sliced onions and let steep at least two hours.", "7. Pig face thit kho: Heat butter in large Dutch oven over medium-high heat. Add onions and cook, stirring periodically to prevent burning, until softened, about eight minutes.", "8. Add jalapeno, star anise and cinnamon sticks to the pan and cook, stirring until fragrant, about two minutes. Add sugar and cook, stirring until dissolved, about two minutes. Add fish sauce and cook, stirring and scraping bottom of the pan with wooden spoon, about one minute. Pour in pork stock and bring to a boil. Reduce heat to medium-low and simmer, covered for about 20 minutes.", "9. Add carrots and 1"" cubes of crisped pig face to the pot. Simmer uncovered for 15 minutes."]
