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Banh Mi (Pork Belly Hoagie With Spicy Mayo Recipe

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This recipe for Banh Mi (Pork Belly Hoagie With Spicy Mayo is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 White Hoagie Buns
1 Carrot
½ English Cucumber
2 lb Pork Belly (Bacon is a great substitute)
1 cup Mayonnaise
1 Tbsp siracha
1 Tbsp chopped Cilantro
1 Tbsp Mint
Juice of 2 Limes
½ head Iceberg Lettuce
1 quart Chicken or Pork Stock
½ Onion
1 Tbsp Garlic
2 Tbsp Ginger
Optional- ¼ cup Chicken Liver Pate
1 each sliced avocado
Directions:
Directions:
Carefully slice carrots and cucumber in the shape of small matchsticks. Roughly chop cilantro and mint and add to mayonnaise. Add lime juice and siracha into mayo and herb mix... add more depending on how spicy you like! Chiffonade (thinly slice) iceberg lettuce.


For the Pork Belly

One day prior prep -Place Pork Belly into either a braising pan or slow cooker with onion, garlic, and ginger. Cover meat with Pork or Chicken stock and simmer. If using braising method, cook pork for 6 hours @ 300 degrees covered or until internal temperature of 180 degrees. If using a slow cooker, allow meat to slowly simmer for 4 hours with an internal temperature of 180 degrees. Allow meat to cool overnight in the braising liquid, after cool, cut pork into ½ inch strips and place on grill to heat and add crispiness.

Assembly

Generously spread spicy herb mayo on bottom of hoagie. Next, place a generous portion of iceberg lettuce followed by 2 slices of warm, crispy pork belly. Add cucumber and carrot sticks. Optionally, spread fresh chicken liver pate on top of bun and garnish with sliced avocado.

 

 

 

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