豚肉レシピ：豚バラ肉のバインミー（豚バラ肉のフライサンドイッチ）：サンドイッチレシピ：CHOPCHOP

豚肉レシピ：豚バラ肉のバインミー（豚バラ肉のフライサンドイッチ）：サンドイッチレシピ：CHOPCHOP

Look at that. Hi guys, welcome to Cha Cha. I’m Saonga. Today I’m going to show you how to make Vietnamese buff me sandwich. It’s um I’m going to make it my own style that I’m going to fill up with deep fried pork belly. Is it sounds good or what? I know I always making with um Vietnamese barbecue pork because that is our favorite all the time. But I got this beautiful pork belly right here from HMart. So I’m going to make it with different pork belly. Before we start, I’m going to turn up oven 400° to toast my uh Vietnamese baguette. I also bought the Vietnamese bag spaghette from Vietnamese uh bakery in Atlanta, Georgia. And I’m going to heat it up oil medium to medium high. And I’m going to just slice it thinly. You just need one pound of pork belly. And for the pork belly that I’m not going to season at all before I fry it because if you season it, put something on the pork belly. When you deep frying it, the oil gets dirty and the pork belly should turn to the black color instead of a nice golden brown. So you don’t want that happens. So, I’m just going to toast it into a marinade sauce that I’m making right now. So, after deep fry it, it actually have all the flavor. Suck it up. Smells so good. Delish. You need two cloves of garlic. And I’m going to add one Thai chili, green onion, 1 tbsp of sugar, nice amount of black pepper, and 1 tbsp of fish sauce, 2 tbsp of coconut water. Dressing is ready. I’m going to slice the cucumber to for the um for the sandwich. This is a mini gourmet cucumber. my favorite cucumber to use. It’s because the skin is really tender. The seeds are not that strong. It’s very, very close to the cucumber I used to use in Korea. And I’m going to slice some jalapeno. It’s ready for the pork. Let’s get in. Oh yeah, surprising. I asked the uh what’s your secret of the bread? And they’re like, oh, we can tell you. Damn. into the oven about 5 minutes, 10 minutes to just crunch up the outside. I’m going to deep fry twice for extra extra crunch. So, this is how it looks at the first fry. I’m going to increase the heat to about medium to medium high. So, it’s um 370°. And here is the pickled radishian carrot that I always have in my refrigerator. Like I have a kimchi all the time in my refrigerator. It’s like that for when I’m eating Korean barbecue or Vietnamese cuisine use a lot of it. So I always keep it and I have a recipe written recipe already on my website and also in my blog and I’m going to put it down to u the description box. So please check it out. Did y’all get them? Did y’all get the squirrel? No. some pork belly. Okay, while my bread is a little cooling down so I can handle it, I’m going to deep fry the rest of belly. One more time. Second fry. Just make sure they are not sticking each other. I you I’m so excited. Deep fried pork belly. My mom gonna kill me. The bread. That’s good. Nice and golden brown. Delicious. This hot fried broccoli. I’m going to direct it into the dressing and toast it. Yeah. Smells so good. All right, let’s build the sandwich. Going to put mayonnaise out. I’m going to dash a little bit of Maggie sauce. Not a lot because we’re going to put this dressing on it, too. So, we want just the little bit of Maggie sauce flavor. The Maggie sauce is a very very special uh kind of seasoning sauce is always in the Vietnamese sandwich. Give that unique flavor. Yeah, I’m going to put that pork belly. The dressings and all looks good. Pickled radish and carrot. I’m going to squeeze the excess moist. Just put on it this jalapeno slice which is optional. And I’m going to put some chory. I just like this bitterness into the salad. I mean sandwich. And of course we’re going to finish bunch of cilantro. We love lots of cilantro on our me. How about you? Finally. optional. Look at that. Thank you for watching me today. Please like, share and subscribe my channel and enjoy my recipe and don’t forget to request what you want to see from me next video and I’ll see you next time. Bye.

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Seon

Hi guys!

I love Vietnamese food, as much as I love Korean food. Vietnamese food is very special to me, I really believe Vietnamese cuisine is one of the best cuisines in the world!I really don’t know why I fell in love with Vietnamese cuisine, but every time I eat their food… I just can’t believe I was missing out my whole entire my life!!!

I think it’s quite similar with Korean cuisine because “How” they eat the food is very familiar with Korean.
Korea, we like to eat everything wrap in lettuce(We call Ssam), Vietnamese does it a lot.
They love noodles as we do(or as all Asian does! lol), also using lots of fish sauce along with soy sauce.

Vietnamese cuisine has lots of French influence, and Banh Mi is one of them
Banh mi is Vietnamese sandwich, using baguette and fill up with their own unique ingredients and flavors.
Such as pickled daikon and carrot, cilantro, unique flavored meats, fresh chili pepper, cucumber and some seasoned soy sauce(Maggi sauce)
You can find Maggi sauce in Asian store or authentic food aisle of your local grocery store.
If you can’t find it you can use soy sauce/dark soy sauce instead,
but this sauce is the one of ingredients that makes the sandwich very unique.

It’s very addictive flavor and it is the best sandwich I’ve ever had!
Let me tell ya, I’m not a bread person. But I love this sandwich, I can eat it all day!
Our favorite is BBQ Pork Banh Mi and Korean Bulgogi Banh Mi.
But marinate the meat takes overnight or 2 days for the great flavor. So I wanted to take it as fast cooking process but still have same amount of the flavor.
And here you have it! The quick dressing make this sandwich very special with out any Vietnamese cold meat(Takes days to make it) or BBQ meat(Takes a couple days)!

Fried Pork Belly Banh Mi

Ingredients

6 Tablespoons vinegar
4 1/2 Tablespoons sugar
2 teaspoons water
1 cups julienne Korean radish (Moo) or Japanese radish (Daikon) and julienne carrot mixture(half and half).
Frying oil
1 lb. fresh pork belly, cut into 1″ X 1″ and 1/2″ inch thick sizes
1 long baguette or 4 individual ones (If you can find Vietnamese baguette, please use that!)
2 cloves garlic, minced 1 Thai chili, chopped
1 green onion, chopped
1 Tablespoon sugar
1/4 teaspoon black pepper
1 Tablespoon fish sauce
2 Tablespoons coconut water
4 Tablespoons Mayonnaise
Few drops of Maggi sauce
1 mini gourmet cucumber, sliced
1 jalapeño, thinly sliced (optional)
Handful cilantro
Chicory (optional)
Sriracha (optional)

Directions

First, to make pickled radish and carrots, combine vinegar, sugar and water and stir until sugar dissolved. Add julienne radish and carrot, cover with vinegar mixture completely. Cover and keep it in refrigerate.

Preheat oven to 400 degrees. Heat frying oil over medium, up to 350 degrees.
Very carefully add pork belly pieces into hot frying oil, and cook for 3 to 4 minutes or until it cooked though. Take fried pork belly out and lying on paper towel. Let it cool slightly. We are going to fry the pork belly twice. Reason why doing it is to get rid of extra moister from the pork belly so it will be crispier and have great texture.

Meanwhile, make dressing and toast bread.
Combine fish sauce and next 4 ingredients in a medium mixing bowl until sugar dissolved, set aside.
Place baguette into preheated oven; let it just warm up for 2 to 3 minutes (otherwise bread will get too hard), set aside.
Increase heat to medium high, up to 375 degrees. Then deep fry pork belly one more time, for extra crunch outside but still juicy on the inside!
Take fried pork belly out from hot oil, and lying on paper towel to get rid of excess oil. Before it gets cooled down too much, add still hot pork belly into dressing we made earlier.
Toss evenly.

Now, assemble the sandwich!
First, cut bread in halves and spread mayonnaise on both side. Splash a few drops of maggi sauce, then sliced cucumbers. On top of that, lay fried pork belly evenly and don’t forget to pour dressing too.
Add pickled radish and carrot, jalapeno, chicory and cilantro as much as you like, but not too much. It’s all about balance the flavor!
Add some sriracha if you like, and there you have it!! Fried pork belly banh mi!

Enjoy with ice cold coke or beer!