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1
Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat, stirring occasionally with a wooden spoon.
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2
As the sugar begins to melt, a golden brown caramel will form.
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3
Once the sugar begins to melt, it will turn color very quicklydont take your attention from it!
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4
As soon as the mixture turns a medium golden brown, immediately remove the pan from heat.
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5
If the caramel looks too thick, slowly and carefully add additional warm water, 1 tablespoon at a time, until the caramel looks fluid.
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6
Quickly stir with the wooden spoon to dissolve any lumps that have formed.
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7
Set aside.
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8
Warm the oil in a large, heavy saucepan or Dutch oven over medium-low heat.
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9
Add the shallots and cook until fragrant, about 1 minute.
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10
Add the garlic and cook an additional 1 minute.
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11
Push them to one side of the pan and add the pork belly cubes.
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12
Cook until all the edges are seared and browned, about 10 minutes.
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13
Add the fish sauce and cook for another 5 minutes, stirring occasionally.
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14
Add enough water to just cover the pork cubes, about 1 to 1 1/2 cups.
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15
Add the peppercorns.
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16
Reduce heat to low and cook for another 10 minutes, stirring occasionally.
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17
Add the reserved caramel sauce and continue braising the pork on low heat until very tender, about 45 minutes, stirring occasionally to make sure the caramel isnt burning.
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18
In a small bowl, whisk together the mayonnaise and Sriracha.
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19
Cover and refrigerate until ready to use.
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20
Split the baguette lengthwise.
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21
Spread both sides with a thin layer of the Sriracha mayo.
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22
Top the bottom half with cucumber slices, then the braised pork and enough of the caramel braising sauce to moisten it.
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23
Top with the shredded carrots, cabbage, and cilantro leaves.
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24
Top with the baguette half and cut into 8-10 sliders.
