CHALLENGE FOURTEEN: SANWICHES

Hello long lost food loving friends! Its been a super super busy past few months! My lovely fiancé, Paige, and I have moved down to downtown Silver Spring! William has moved off to Pittsburgh and is being a brain doctor! I am currently studying for my PE exam and I’m sure Will has some crazy order of exams he needs to partake in as well. Apologies for anyone that was missing out on the delicious food we made in the past!

Whilst the competition has dwindled due to our busy schedules I am going to try to complete the task at hand in whatever spare time I have. Future postings won’t be a regular weekly occurrence but I will try to make them as often as possible. So without further delay, week fourteen’s challenge (we are now in the 37th week of the year! whoops!)

Sanwiches: Pork Belly Banh Mi

Vote Yea or Nay if you think this dish is something you would want!

Pork Belly Banh Mi

The Banh Mi has been experiencing a well-deserved moment in America. This Vietnamese street food with a French twist, usually consists of a baguette stuffed with pate, pickled veggies, cilantro, meat or tofu, and a mayonnaise spread.  This luxurious twist to the French-Vietnamese hybrid will really get your taste buds going.

The rich, pork belly imparts loads of flavor and gives the sandwich a level of lusciousness that’s hard to equal. Accompanying vegetables include fresh cucumber slices, cilantro and pickled carrots and daikon in shredded form. The pickled radishes and carrots add a crunchy tang to help cut through the fattiness. Spicy chili sauce is normally found in bánh mì along with sliced fresh jalapeños, The chilies really brighten up the sandwich so add as much as you like, if you can handle it!

Making a Banh mi is all about preparation. Once you have your basic items ready for the banh mi, it won’t take that much more effort. The pickled carrots and daikon radishes can be made ahead of time and be stored in the fridge for a couple of weeks 1 month. The longer the pickled carrots and daikon are allowed to pickled, the more sour they become. So plan accordingly and pickle the carrots and daikon ahead of time for your menu planning.

This sandwich is super delicious. I suggest you make it as soon as humanly possible!

Pickled Carrots and Radishes

  • 1/2 lb. carrots -shredded in food processor or thin match-like strips.
  • 1/2 lb. daikon radish – cut same as carrots.
  • 3 cups warm water
  • 3 Tablespoons distilled or rice vinegar
  • 2-3 tablespoons sugar, depending on how sweet you want your pickles
  • 2 tablespoons salt
  1. Mix warm water, vinegar, sugar and salt until everything is dissolved. Choose a pitcher or bowl with a lip that can be used for pouring mixture.
  2. Peel, wash and cut daikon & carrots to desired size. Combine both together in bowl and blot dry with paper towel.
  3. Fill carrot & daikon mixture into a tight lid jar, bowl or similar container.
  4. Pour liquid salt mixture into carrot & daikon container till full. Close lid and let it pickle for about 3-5 days, or till desired sourness. For immediate use, let marinade for about 1 hour.

Spicy chili mayonnaise

  • 3 tablespoons mayo
  • 3 tablespoons sriracha
  • 1 cup green onions, thinly sliced
  1. Mix ingredients throughly

Braised Pork Belly

  • 5 cloves garlic, minced
  • 2 large shallots, minced
  • 1 1/2 inch piece of ginger, peeled and thinly sliced
  • 8-10 whole black peppercorns
  • 2 tablespoons fish sauce
  • 1 teaspoon sesame oil
  • 1 cup packed brown sugar
  • 1 cup soy sauce
  • 2 pounds skinless pork belly, cut into 1-1/2” cubes
  1. Heat the oven to 275 degrees.
  2. Heat a large, nonreactive, oven-proof pot or dutch oven over medium heat. Add vegetable oil.  Add pork belly. Cook pork belly for about 5-8 minutes or until all the edges are seared and browned.
  3. Add shallots, ginger, and garlic, stirring often. Cook both until they become soft and fragrant.
  4. Add remaining ingredients and just enough water to cover the pork completely. Cover the pot with dutch oven lid and cook for 2 to 3 hours, until the pork is fork-tender.

For the Banh Mi assembly (not all required, some are optional):

  • 1 french baguette
  • pickled carrots and daikon.
  • fresh cilantro
  • soy sauce
  • pork liver pate
  • spicy chili mayonnaise
  • thin slices of jalapeños
  • thin slices of cucumber
  1. Slice baguettes lengthwise. Add the ingredients that you want (or like) to the banh mi. Add slices of the pork belly.
  2. Enjoy!
 
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