BBQ Fusion Banh Mi Sandwiches
Recipe created by Rusty Johnson of Rusty's BBQ Facebook: Rusty's BBQ Instagram/Twitter: rustys_bbq
Ingredients
- 1 slab Skinless Johnston’s Pork Belly
- Johnston’s Pork Chop & Rib Rub
- ½ lb cha lau (Chinese bologna) sliced thinly (can be purchased in the deli of a Chinese food store)
- 6 7” Sections fresh soft baguette lightly toasted on the outside
- fresh cilantro
Cider Pickled Vegetables
- 1 cup apple cider vinegar
- ½ cup sugar
- ½ tbsp (or less if you don’t like spicy) red chili flakes
- Equal Parts julienned daikon radish, carrot, and red cabbage (approx 2 carrots or 1/4 head red cabbage)
Jalapeno Lime Aioli
- 2 whole jalapenos seeded and minced
- 1 cup mayonnaise
- zest and juice of 1 lime
- 2 large garlic cloves minced
- salt and pepper to taste
Instructions
- Place pork belly in smoker at 250ºF for 2-4 hours or until meat becomes fork tender.
- Slice into 1” thick slices and to the length of the bun.
- Place pork belly slices, piled high, on one side of toasted baguette.
- Lay cha lau slices on other side of baguette.
- Place pickled vegetables on cha lau, apply jalapeno aioli to pork belly, and add cilantro to taste. Serve and Enjoy!
Cider Pickled Vegetables
- Boil vinegar, sugar and chili flakes until sugar is dissolved.
- Cool down and then add julienned vegetables.
- Let sit in fridge for at least 2 hours to overnight.
Jalapeno Lime Aioli
- Mix all ingredients.
- Let sit in fridge for at least an hour to a couple days.
