The Project: D.I.Y. pork belly banh mi sandwiches

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Each Friday we post a recipe from the L.A. Times Test Kitchen that’s perfect for weekend cooking. This may be our most involved project yet: Homemade pork banh mi.

This is not a particularly complicated recipe, but you’ll need a two-day head start on this dish so you’ll have plenty of time to prepare the meat. This dish also involves a specialty cut of meat -- Kurobuta pork belly, also known as Berkshire or black pork. In other words, start planning now. It would be a great sandwich to serve at a football tailgate party.

If you try it, let us know. And send us a picture so we can use on the blog. E-mail me at rene.lynch@latimes.com

--Rene Lynch
Twitter / renelynch