Crispy Pork Belly Banh Mi with Siracha Sauce **

From Me

I had this really yummy crispy pork belly Banh Mi a while back. And today, I decided to go ahead and try making it. I crisped up some pork belly in the oven. Pickled some carrot and daikon. Put together a siracha sauce using non-fat Greek yogurt and Siracha sauce. Taken all together, the sandwich has a satisfying tart and spicy combination. Not exactly like the sandwich I remember but still yummy :)

crispy pork belly, thinly sliced (see Crispy Pork Belly post)
4 small baguettes, toasted
pickled carrot and daikon (recipe follows)
1/4 cup non-fat plain Greek Yogurt
1 tablespoon Siracha sauce
8 stalks cilantro
butter (I use Smart Balance spread)

1.  Cook the pork belly and set it aside.

2.  Combine the yogurt and siracha sauce with a small spatula, set aside.

3.  Pickle the carrot and daikon.

4.  Toast the baguettes.

5.  Assemble:
Here are step-by-step construction photos:

A toasted baguette with non-fat butter on one side and my siracha sauce on the other.

Thinly sliced pork belly placed in 1-layer.

1 heaping portion of the pickled carrots and daikon with a few sprigs of cilantro.

The sandwich!!!

Pickled Carrots and Daikon Recipe
4 carrots, peeled and julienned
1 small diakon radish, peeled and julienned
2 teaspoons Kosher salt
1 cup sugar
2 cups white vinegar
1 cup water

1.  Sprinkle the salt over the carrots and radish, toss.  Let this sit for 10 minutes.  

2.  In a medium saucepan, heat the vinegar and sugar until the sugar has dissolved.  Add the cold water.  Let this mixture sit until it is cool.

3.  Rinse the carrots and radish in cold water.  In 2 mason jars, fill each equally with the carrots and radish.

4.  Pour the vinegar mixture into the mason jars.  Cover and put in refrigerator for at least 1 hour.  The longer it sits the more the flavor will intensify.  


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