PORK BANH MI
For your next office lunch or picnic at the park, try this hot and fresh sandwich recipe. The Vietnamese classic, bánh mi, gets a kick of tangy heat and complex flavor c/o of Chili Crisp Vinaigrette. Crafted by Dorcas Lin (@miracletoneslover).
2 Vietnamese or French baguettes
2 tbsp pork liver pate
2 tbsp mayo
6 slices cha lua (Vietnamese ham roll)
½ lb pork belly, thinly s;oced
½ packet seasoning mix for roasted red pork
¼ cup water
2 tbsp soy sauce
2 tbsp brown sugar
1 medium carrot, thinly sliced with peeler
1 medium daikon radish, sliced thinly with peeler
½ cup white vinegar
¼ cup water
½ cup white sugar
— Do Chua (Vietnamese pickled carrot and daikon)
Bring white vinegar, water, and sugar to a boil in a small sauce pan.
Turn off heat and let cool.
Combine daikon, carrots and cooled vinegar mixture together in a tupperware or mason jar and refrigerate for at least an hour.
— Roasted Red Pork Belly
Stir seasoning mix, water, soy sauce, and brown sugar until dissolved.
Combine pork belly slices and seasoning mixture in a plastic bag and let marinate in fridge for 30-60 minutes.
On medium high heat, cook pork belly for 4 minutes on each side. Remove from heat.
— Bánh Mi
Slice baguettes length wise.
On one side, spread mayo, Chili Crisp Vinaigrette, and pate evenly.
Layer on pork belly slices followed by the Vietnamese ham roll slices.
Layer on cucumber, cilantro, do chua, and jalapenos.
Top sandwich and serve!