Of course I had leftovers of the pork belly I braised the other night. It's so rich that you really are satisfied with a few bites. Today was the perfect day to have a yummy sandwich - soak up some of the extra wine I drank yesterday for my birthday!
No matter what you're making, remember that you always need contrast - acidity and crunch (texture) to combat a rich ingredient in this case. This is inspired by a banh mi sandwich, but definitely a DIY take for at home purposes.
Pork Belly Banh ME Sandwich
- 2 oz. pate or liverwurst
- 1 soft sandwich roll
- a handful of thinly-sliced pickled (or other pickled vegetables)
- 2-3 oz. thinly-sliced, cooked pork belly
- 1 radish, thinly sliced
- 1/4 c. pea shoots
- 1 T. rice wine vinegar
- 1 tsp. oyster sauce
- 1 tsp. soy sauce
- 1 tsp. honey
- 1 tsp Sriracha or other hot sauce (plus extra as desired)
Whisk together the oyster sauce, soy, honey and hot sauce.
Put the pork belly on an aluminum foil-lined baking sheet and place under a broiler. Cook until crisp; approximately 8-10 minutes. Apply the glaze and cook another 3-4 minutes.
Toss the pea shoots in the vinegar and set aside.
While the pork belly cooks, toast the bun. Spread the pate on the bottom and top with the pickles. Next, layer on the pork belly, followed by the pea shoots and radishes. Garnish with sliced jalapenos or additional hot sauce if desired.