A great pork sandwich hits the spot no matter what time of year it is. Traditional pork sandwiches are nice, but this pork belly bahn mi sandwich really kicks things up a notch. The pork belly in this sandwich is packed with unexpected flavors like brown sugar, mayonnaise and Sriracha. While those ingredients don’t sound like they would go together, in this sandwich they do! Joe’s delicious pork belly tastes incredible when paired with pickled vegetables. Pickled veggies might sound fancy or complex, but they’re incredibly easy to prepare. A pork belly bahn mi sandwich will delight your taste buds and leave your stomach feeling full and satisfied. It’s a sandwich everyone in your family will enjoy!
Pork Belly Bahn Mi Sandwiches
- For the pork belly:
- ½ pound pork belly
- 1 yellow onion, diced
- 1 tablespoon cooking oil
- 1 cup beer
- 2 tablespoons brown sugar
- Sandwich buns or sliced bread
- ½ cup mayonnaise
- 2 teaspoons Sriracha
- For the pickled vegetables:
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- Half a large cucumber, sliced thin
- 3 large carrots, sliced into coins
- 6 green onions, cut into thirds
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1 teaspoon whole black peppercorns
- ½ teaspoon red pepper flakes
- Make the pickling brine by heating the white vinegar, water, kosher salt and sugar in a small saucepan until the sugar and salt has dissolved. Let cool to room temperature.
- Place the sliced vegetables in a large glass or non-reactive bowl. Pour the pickling brine on top and add the coriander seed, mustard seed, whole black peppercorns and red pepper flakes. Let sit for at least 2 hours in the refrigerator or overnight.
- Slice half inch strips of pork belly, then slice half inches again to create small strips.
- In a large skillet, heat the cooking oil over medium high heat. Sweat the onions for two minutes, then add the pork belly. Cook the pork belly for 10 minutes, flipping the pieces to ensure the fat is rendering and a crust develops on both sides.
- Pour in the beer and brown sugar and turn the heat down to simmer. Cover and let cook for 45 minutes, stirring occasionally.
- In a small bowl, stir the mayonnaise together with the Sriracha to make your spicy mayo. Slather that on the sandwich bread and top with pieces of cucumber, carrots, green onions and pork belly. Serve with beer and more Sriracha.
*This recipe is brought to you by Sara Croft of Solid Gold Eats
exclusively for Joe’s Butcher Shop!