Pork belly banh mi

Name: Pork belly banh mi
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 118 milliliters chipotle aioli; 237 milliliters packed brown sugar; 237 milliliters julienned carrots, from about 2 large peeled and trimmed carrots; 1 Tbsp Chipotle aioli chipotle purée (blended from canned chipotle peppers in adobo sauce); 4 teaspoons chopped cilantro; 118 milliliters julienned cucumber; 1 Place the julienned daikon and carrots in separate, nonreactive bowls. Sprinkle 1 tablespoon salt over each and gently mix into the vegetables. Allow each to sit for 30 minutes; 10 cloves garlic, peeled; 2 inches ginger, peeled and thinly sliced; 787 Each serving: calories; 18 grams protein; 64 grams carbohydrates; 3 grams fiber; 51 grams fat; 20 grams saturated fat; 78 mg. cholesterol; 1,610 mg. sodium; 2 mediums 2. Grill the sandwiches using a panini press or on a grill over medium heat and weighted with something heavy (like a cast-iron skillet). Cut each sandwich in half and serve immediately; 1 jalapeño sliced, more to taste; 237 milliliters mayonnaise; 4 servings Pepper; 315 milliliters pickled carrot and daikon; 355 milliliters Pickled daikon and carrots julienned daikon, from a trimmed and peeled root about 8 inches long; 2 Remove the pork from the braising liquid and place in a nonreactive dish. Cover with plastic wrap and refrigerate overnight; 315 milliliters braised pork belly; 1 kilograms skinless pork belly, preferably Kurobuta; 237 milliliters rice vinegar; 355 milliliters sake; 2 Tbsps salt, divided; 4 servings Salt; 4 Sandwich assembly ciabatta rolls, halved; 237 milliliters soy sauce; 79 milliliters sugar, plus more to taste, if desired; 2 Rinse the daikon and carrots separately under cold running water until the water runs clear. Shake vigorously to remove the excess water

The recipe Pork belly banh mi could satisfy your Vietnamese craving in roughly 2 hours. One serving contains 5980 calories, 137g of protein, and 479g of fat. For $24.33 per serving, you get a main course that serves 4. If you have , rice vinegar, rinse the daikon and carrots separately under running water until the water runs clear. shake vigorously to remove the excess water, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Ingredients

Servings:

118milliliters

chipotle aioli 237milliliters

packed brown sugar 237milliliters

julienned carrots, from about 2 large peeled and trimmed carrots 1Tbsp

Chipotle aioli chipotle purée (blended from canned chipotle peppers in adobo sauce)4teaspoons

chopped cilantro 118milliliters

julienned cucumber 1

Place the julienned daikon and carrots in separate, nonreactive bowls. Sprinkle 1 tablespoon salt over each and gently mix into the vegetables. Allow each to sit for 30 minutes 10cloves

garlic, peeled 2inches

ginger, peeled and thinly sliced 787

Each serving: calories; 18 grams protein; 64 grams carbohydrates; 3 grams fiber; 51 grams fat; 20 grams saturated fat; 78 mg. cholesterol; 1,610 mg. sodium 2mediums

2. Grill the sandwiches using a panini press or on a grill over medium heat and weighted with something heavy (like a cast-iron skillet). Cut each sandwich in half and serve immediately 1

jalapeño sliced, more to taste 237milliliters

mayonnaise 4servings

Pepper 315milliliters

pickled carrot and daikon 355milliliters

Pickled daikon and carrots julienned daikon, from a trimmed and peeled root about 8 inches long 2

Remove the pork from the braising liquid and place in a nonreactive dish. Cover with plastic wrap and refrigerate overnight 315milliliters

braised pork belly 1kilograms

skinless pork belly, preferably Kurobuta 237milliliters

rice vinegar 355milliliters

sake 2Tbsps

salt, divided 4servings

Salt 4

Sandwich assembly ciabatta rolls, halved 237milliliters

soy sauce 79milliliters

sugar, plus more to taste, if desired 2

Rinse the daikon and carrots separately under cold running water until the water runs clear. Shake vigorously to remove the excess water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.