BAHN MI RECIPES

Steps:

• First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight.
• Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside.
• Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges.
• To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired.

Steps:

• Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight. 
• Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm. 
• Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.