Over the weekend, I had the annual Yahoo! Fantasy Football draft at my house and put together some lunch for our league. I was originally going to grill up some brats, but with the heat and smoke in the air, I thought it’d be better to keep everything indoors. I dug up this recipe for a Pork Belly Banh Mi from the LA Times that was adapted from the recipe they use at Mendocino Farms. And of course I made my own adjustments:
- To keep the costs down, I just went with regular pork belly instead of the Kurobuta variety. Seems kind of unnecessary anyway.
- I’m not sure why they use Chipotle Aioli, but I guess that’s ‘in’ right now. Instead, I put together a sriracha mayo. (Why can’t I find Hellman’s mayo these days?)
- The recipe calls for 1 cup of rice vinegar which seemed way too strong. I used half of that.
- I have no idea why they use ciabatta bread and a press. I used baguettes from Lee’s, which seemed to fit with the whole banh mi thing.
- 3 lbs of the pork belly was enough for 8 sandwiches. It really doesn’t need to be as stuffed as the picture shows, and it’s a little crazy to be eating that much pork belly.
- You don’t need 2 days to prepare. Just braise the meat the night before, and you’ll have about 2 hours of prep/cooking time.
I forgot to take pictures again, which kinda kills the post, but I just wanted to get my notes down before I forgot em.