Bahn Mi Sandwich

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!

ssv3 said:

Way to roll Greg. I had one last week and it's nowhere near as good as homemade. Nice work!

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Thanks, the smoked belly put it over the top for me!

halfcocked said:

Wit those ingredients how could it not be good. Nice sammich.

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Thank you. The wife requested this more often. Winner!

Tricky said:

Awesome! I'd hit that every day if I could.

We have a local place that makes them like this and I realized how easy it was to do it myself. And since my jalepeno plants have been heavy producers this year, I've always got peppers to use.

One twist you can try is using the belly to make pork belly burnt ends and using those as your protein. The burnt ends are basically what you have already, but with some additional rub/butter/sauce/etc. on them to kick the flavor up a bit. I tried it and really liked it!

Nice work!

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I considered making with pb burnt ends but was too hungry at the moment! Sounds great, next time!