Name: Pork Belly Burnt Ends Banh Mi using the Weber Q+ BBQ
Cook time: 16200 s
Total time: 16200 s
Ingredients: For the Pork Belly Burnt Ends; pork belly, skin removed, cut into 1.5 inch cubes; Weber Pork Seasoning (or your favourite BBQ rub); For the Honey Sriracha BBQ Sauce; honey; ketchup; sriracha; apple cider vinegar; brown sugar; light soy sauce; Worcestershire sauce; For the Pickled Daikon & Carrot Slaw; daikon, julienned; carrots, julienned; rice vinegar; water; sugar; salt; For the Garnishes & Assembly; Crusty soft rolls; fresh red chilli, thinly sliced; Fresh coriander, chopped; Cucumber, julienned

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The guy behind Dan’s Food for Thought.
I spent a good chunk of my life working in kitchens before moving away from hospitality into another industry. But my love for cooking and food never really went anywhere.
One day, my partner said, “Why don’t you start a social media account to share your food ideas?”
So I did — and I’m glad I listened.
I started creating food content a few years ago and got hooked straight away. I’ve always loved getting creative in the kitchen, and that’s where my love for sandwiches really took off.
 There’s something about building a sandwich — playing around with different flavours and textures — that never gets old.
Now I spend my time coming up with new ideas, turning them into recipes, and sharing them to inspire more people to cook.
Safe to say, I’m exactly where I’m meant to be — and it’s all thanks to the people who support what I do.
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DAN'S FOOD FOR THOUGHT

Pork Belly Burnt Ends Banh Mi using the Weber Q+ BBQ

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