The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Recipe: KC Banh Mi with slow-smoked pork belly burnt ends (https://www.bbq-brethren.com/forum/showthread.php?t=249199)

TrustTheDust 07-14-2017 11:21 AM

Recipe: KC Banh Mi with slow-smoked pork belly burnt ends
 
Happy Friday!
This week I entered a BBQ recipe contest hosted by Rufus Teague (in which you had to use their product and develop a recipe using it) and decided to enter in hopes of upgrading my UDS! Figured I would go ahead and share the finished product with you fine people. Honestly I was blown away by how great this turned out. Normally I think Banh Mi sandwiches can be a little dry because of all the crusty bread, but with the super fatty pork belly contrasting the crusty bread and pickled veggies it turned out awesome. Would highly recommend giving it a shot. Also this is my first attempt at Pork Belly "burnt ends"

If you enjoy the recipe, I would really appreciate a vote! (no sign-up necessary)
Voting is super simple and can be done here!


https://i.imgbox.com/1jdKqi3B.jpg

https://i.imgbox.com/UiGX2WDx.jpg

https://i.imgbox.com/AxhGE72P.jpg


RECIPE:

KC Banh Mi - a Kansas City spin on a classic Banh Mi, with slow-smoked pork belly burnt ends.

Makes about 4 sandwiches

Pork Belly Burnt Ends preparation:
Cut half a skinless pork belly into 1” cubes
Coat with Rufus Teague Spicy Meat Rub
Place on cooling rack and transfer to smoker
Smoke with apple wood at 250 for about 2-2.5 hours
Place in aluminum pan and sprinkle with brown sugar, spray with apple juice, and add a stick of butter.
Cover with aluminum foil and put back on the smoker for about another 2 hours until tender.
Drain liquid and add a cup of Rufus Teague Honey Sweet sauce and a quarter cup of honey.
Mix well, put back on smoker and cook for another 15-20 minutes stirring occasionally.

For the slaw, mix the following and let sit for at least 30 minutes
¼ cup rice vinegar
¼ cup sugar
½ cup shredded carrots
½ cup shredded daikon radish
Pinch of salt

Additional sandwich ingredients:
1 thinly sliced medium english cucumber
1 thinly sliced large jalapeño
1 bunch cilantro
2 crusty baguettes

Assembly:
Cut the ends off of 2 medium baguettes and cut in half to create four sandwich buns.
Layer the sliced cucumber on the bottom then top with pork belly burnt ends, and top with pickled slaw, sliced jalapeños, and cilantro. Finalize the sandwich with a good ol’ splurp of Rufus Teague Honey Sweet sauce and enjoy.

Czarbecue 07-14-2017 11:33 AM

All that need is some Vietnamese mayo on the bread and that will be killer. That is something I can see my parents eating (instead of the usual char siu).

TrustTheDust 07-14-2017 11:36 AM

Quote:

Originally Posted by Czarbecue (Post 3833191)
All that need is some Vietnamese mayo on the bread and that will be killer. That is something I can see my parents eating (instead of the usual char siu).

Tell me more about this Vietnamese mayo.. :)

Czarbecue 07-14-2017 11:47 AM

The mayo is similar to the Japanese mayo they have at the sushi bars... thicker and fattier.

http://www.vietworldkitchen.com/blog...ayonnaise.html

Stingerhook 07-14-2017 12:37 PM

Damn that would look good on my plate.

ssv3 07-14-2017 02:20 PM

Great job! Killer sammich.

HB-BBQ 07-14-2017 03:31 PM

That looks great, Banh Mi is one of my favorite's and that just took it way up. I tried to vote but the link requires facebook or twitter of which I do not have.

Titch 07-14-2017 07:06 PM

Awesome work mate, great photo shoot as well.
That Mayo is delicious, try some white pepper with it

fljoemon 07-14-2017 07:40 PM

I voted .. hope you win!

ShadowDriver 07-14-2017 07:52 PM

You are killing me with this sammich!

I've had "real" Banh Mi sammiches in Asia... Banh Mi Dawgs at Pints & Quarts in Dallas, TX... and CINCHOUSE make a killer version of the latter here at home plate.

I've never tried it with pork burnt ends... but I agree with the need for an umami/fattiness bit. On the "real" deal, it's a pork pattee instead of mayo... but I'll bet the mayo does the trick on your amazing creation above.

Hope you take home the cup, brother. That looks amazing!

EDIT: Vote cast! - Seriously... are these people on crack!? Your grub should easily be in top 2-3...

LYU370 07-14-2017 08:01 PM

Middle of the pack. Will need some Brethren help. I voted for it, as it looks pretty darned tasty. But dude... A Bloody Mary is beating you! But who knows when each of the entries were posted.

BillN 07-14-2017 09:32 PM

Nice work, you got my vote.

Smoke on Badger Mountain 07-14-2017 10:03 PM

I need one!

bbqwizard 07-14-2017 10:22 PM

That Bahn Mi should be no where but 1st.... And in front of me, so I can eat it:-D

scp 07-15-2017 08:16 AM

Looks awesome...gonna have to at least try your method of pork belly burnt ends!!

Voted...good luck!

Where do you source your bellys in KC?


All times are GMT -5. The time now is 12:17 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.