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!


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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.

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.. :)

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

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

Damn that would look good on my plate.

Great job! Killer sammich.

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.

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

I voted .. hope you win!

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...

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.

Nice work, you got my vote.

I need one!

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

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?

Costco have 10 pound pork belly sheet with skin on. They run $40 a pack. I quartered them two weeks ago and made some amazing lechon!


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[QUOTE=Czarbecue;3833728]Costco have 10 pound pork belly sheet with skin on. They run $40 a pack. I quartered them two weeks ago and made some amazing lechon!


Yep!

They also have skinless, as well as big strips at about 5lbs that is under $20

Thanks everyone for all the support! I'll report back with the results!

Holy carp I won. Now to figure out how to win THE WORLD FOOD CHAMPIONSHIPS :shock:
Thanks for the votes, Brethren!
https://i.imgbox.com/OlnXQjOP.jpg

I knew there was something fishy going on... :twitch:

Sometimes things just "work out."

Congratulations!

Yep, I loved your entree - Congrats!

Awesome. What did you win?

I won $1000 for travel and a "golden ticket" to the World Food Championships in which I can compete to win $100,000. I have no plans on taking that home, but it should be fun!

Lots of good banh mi here in Houston. That looks like the real deal. Add some viet mayo and you are good to go.

Congrats and good luck! Don't count yourself out on that grand prize, your stuff is top shelf.

Haha. I wrote the same thing during the vote.

Wait, so you have to come up with something else or use the same recipe? Too late to add the pate or Asian mayo?

That looks tasty

That's awesome congratulations, where is the Championship held?
Good luck!

Congratulations!

Looks good!

Damn, must have missed this the first time or I would have voted. Looks great. Congrats and good luck!