Allegiance® Pork Belly Banh Mi Sandwich
Allegiance® Pork Belly Banh Mi Sandwich
Directions
- Combine fish sauce, soy sauce, 2 cups rice wine vinegar, garlic, and black pepper in a blender. Pour over pork belly and marinate for 4-6 hours for pork belly.
- Combine 2 cup rice vinegar, sugar, red pepper flakes, and salt in a saucepot. Bring to a boil and pour over julienned carrots. Let pickle for at least 10 minutes. (this can also be done ahead and chilled)
- Heat grill to medium high. Grill pork slowly to develop deep caramelization, about 20-25 minutes. Rest 5 minutes. (this can be done a day ahead and the pork reheated in a hot oven)
- While pork is grilling and resting, split and lightly toast hoagie buns. While still warm, spread one side of each bun with 1 tbsp mayonnaise, and the other side of the bun with 1 oz braunschweiger (if using) or additional mayonnaise.
- Slice pork thinly and divide between the 12 buns. Divide all the remaining vegetables between the sandwiches, tucking them in so each bite is really packed with flavor! For an authentic look, wrap in deli paper or parchment and cut in half.
Ingredients
- 4 lbs Allegiance® Pork, Belly, cut in 1/2 in strips
- 2 cups Asian Pride® Seasoned Rice Wine Vinegar
- 1/4 cup Magellan® Black Pepper, ground
- 1 1/4 cup Roland® Fish Sauce
- 1 1/4 cup kikkoman soy sauce
- 3/4 cup Roma® Chopped Garlic in Water
- 2 cups Asian Pride® Seasoned Rice Wine Vinegar
- 1/2 cup West Creek® Sugar, Extra Fine Granulated
- 1/2 tsp Magellan® Crushed Red Pepper
- 2 tsp Morton® Kosher salt
- 4 cups Peak Fresh Produce® Carrot Matchsticks
- 12 8 in ea Roma Hoagie
- 2 cups West Creek® XHD Mayonnaise
- 4 ea Peak Fresh Produce® Jalapeño Pepper(s), sliced in very thin rings, seeds left in
- 2 cups Peak Fresh Produce® W&T Cilantro, using both stems and leaves
- 2 ea Packer Euro Cucumber, halved across & thinly sliced in planks
- 1 lb Usingers® Braunschweiger, (optional, but SO delicious)
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
