I have eaten a few but never made my own Bahn Mi sandwich until recently.
I started out by smoking a CostCo pork belly on the El Rey offset. I used a heavy coat of Saigon 21 on the pork belly and smoked it with oak and almond wood for about 5 to 6 hours. No wrap, nekkid the entire cook! :shock:
Next day I sliced up some belly and fried in a cast iron pan to crisp it. Then prepared the sandwich fixings; fresh cucumbers sliced lengthwise, julienned and home-pickled carrots and daikon radish, jalapeños, cilantro, and green onions.
I had some decent bread rolls but will look for a crunchier bread next time around, all the recipes I saw call out for a crusty roll. Slathered one side of roll with mayonnaise and the other side with a light spread of hoisin sauce then piled the veggies on one side and pork belly on the other.
Fold it up and chow down! The freshness of the veggies with the rich pork belly and crunchy roll was very enjoyable!
I started out by smoking a CostCo pork belly on the El Rey offset. I used a heavy coat of Saigon 21 on the pork belly and smoked it with oak and almond wood for about 5 to 6 hours. No wrap, nekkid the entire cook! :shock:
Next day I sliced up some belly and fried in a cast iron pan to crisp it. Then prepared the sandwich fixings; fresh cucumbers sliced lengthwise, julienned and home-pickled carrots and daikon radish, jalapeños, cilantro, and green onions.
I had some decent bread rolls but will look for a crunchier bread next time around, all the recipes I saw call out for a crusty roll. Slathered one side of roll with mayonnaise and the other side with a light spread of hoisin sauce then piled the veggies on one side and pork belly on the other.
Fold it up and chow down! The freshness of the veggies with the rich pork belly and crunchy roll was very enjoyable!
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