The Voltaggio Brothers' Bahn Mi
Try this Delicious Sandwich
This is a great recipe for someone interested in trying sous vide cooking.
For the pork belly:
Combine all ingridents for cure. Rub pork belly heavily with cure. Cure pork belly for 12 hours. Rinse, dry. Vaccuum seal in bag and cook for 12 hours at 70*C.
For the pork should brine:
Bring all ingredients to a boil. Cool down. Brine pork shoulder for 12 hours.
For the pork shoulder spice:
Blend all together until fine.
For the pork shoulder:
Remove from brine after 12 hours. Dry. Rub heavily with spice mixture. Cook at 175*F for 8 hours with 50% humidity.
For the Banh Mi spread:
Caramelize garlic and onions until dark golden brown then deglaze with fish sauce. Cool down. Mix with mayonnaise and sour cream.
For the pickled vegetables:
Cut carrots and daikon into desired shapes (julienne) Cut jalapenos into desired shapes (1/4" slices) Marinate in rice wine vinegar (enough to submerge) overnight. For best results vacuum seal.
Recipe courtesy the Voltaggio brothers.
This recipe was styled by chef Karen Pickus for Good Morning America.
More Info: Kids Friendly