My Manhattan Kitchen

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Banh Mi the Ultimate Sandwich October 12, 2014

 

Banh Mi the Ultimate Sandwich

Banh Mi prep

From my summer home in Charleston…. There is nothing like a Banh Mi Sandwich! There are so many flavors and textures going on between the baguette. There are many ways to make this sandwich, in fact, my friend Andrea Nguyen has written an entire book on the subject! 

For each sandwich:

  • 1 petite baguette roll or part of a longer baguette
  • Mayonnaise (I use Duke’s)
  • Maggi Sauce (available at Hispanic and Asian groceries)
  • Char Su (this is Asian style pork belly) or BBQ chicken, pate’ or slices of rare steak
  • 3 or 4 thin seeded cucumber strips, pickling or English variety preferred
  • 2 or 3 cilantro sprigs, roughly chopped
  • 3 or 4 thin jalapeño pepper slices
  • Bean sprouts
  • Daikon and Carrot Pickle (Do Chua)

Banh Mi 1

  1. Slit the bread lengthwise, and then use a fork to pull out some of the bread, making a trough in both halves. Place the bread halves under the broiler on LOW, but watch carefully!
  2. Generously spread the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. layer the remaining ingredients. I like to start and end with some herbs.

DSC_0220Daikon and Carrot Pickle (Do Cha)

Makes about 3 cups

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Ingredients:

  • 1 large carrot, peeled
  • 1 pound daikons, peeled
  • teaspoon salt
  • 2 teaspoons and 1/2 cup sugar in the raw or grated jaggery
  • 1  1/4 cups distilled white vinegar
  • 1 cup lukewarm water

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Method:

Either cut the carrot and daikon into julienne or use a spiral cutter to cut them. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl.

Drain in a colander and rinse under cold running water, then press gently. Return the carrot and daikon to the bowl.

To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the carrot and daikon. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. It is not traditional, but I like to add some dried red chile flakes too.

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Smoked and Braised Pork Shoulder Latin Style January 26, 2013

 
plate 2
This recipe has been one I have used for years. I used to make it at my cooking school for Cuban Night. I change out a few things here and there to go more Italian or more Cuban. Even if you do not have a smoker this is delicious braised or done in a slow cooker or dutch oven. You simply make a paste in the food processor and then make slits in the pork shoulder (bone in or out, your choice). Marinate it over night, smoke the next morning and then finish it off in a crock pot or in a dutch oven in the oven.  Note: I do not add salt before cooking, but I offer it at the table.  The ulterior motive for making this was to have some filing for tamales. You can find the tamale post here.

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Ingredients:

1 cup each of packed cilantro and flat leaf parsley

1/3 cup each of coriandercumin and fennel seeds toasted

30 cloves of garlic

1/4 cup crushed red pepper (the kind you put on pizza)

1/4 cup pink pepper berries (optional)

1 tablespoon hickory powder if you are not smoking the meat

1/4 cup olive oil (I use smoked oil that I make)

1 5-7 pound pork shoulder (get them on sale and freeze)

2# Yukon Gold Potatoes

3 large onions, quartered

2 cans of beer

1/4 cup Spice and Tea Exchange Sweet Onion Sugar (optional)

Method:

Put the cilantro, parsley seeds, garlic, pepper berries, crushed red pepper, hickory powder if you are not smoking and the olive oil in a food processor. Pulse till you have a thick paste.

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Put on latex gloves if you have them, this gets messy. Cut 1 1/2 inch slits into the meat on all sides. Stuff the slits with the paste. If you have any paste left over, smear it on the meat. Wrap tightly in plastic wrap and refrigerate 12-24 hours.
porchetta
Remove the meat from the refrigerator and allow to come to room temperature. Meanwhile set up your smoker and turn your grill on high.

Sear the meat on all sides on the grill. Then place in the smoker at about 200 degrees over a drip pan and smoke for 6 hours. If you do not have a smoker, go directly to the slow cooker or roaster but cook for 8-10 hours on low.

Porchetta out of the smoker

Prepare the roaster or slow cooker by placing a bed of Yukon Gold potatoes (small ones or cut larger ones in half) and the onions. Sometimes I add other root vegetables too. Place the meat directly on the bed of veggies. pour two cans or bottles of beer over the meat. Sprinkle the sweet onion sugar all over.

Roast at 350 degrees covered with foil or in a dutch oven. Or you can use a slow cooker on high for 4 hours (either method).  It is just that easy. The leftovers are sometimes my favorite part… tamales, tacos pulled pork sandwiches. :-)

plate

 

 
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