Take Banh Mi Sandwich
- 4 slices Canyon Bakehouse Heritage Style Honey White, toasted
- 4 pieces thick cut roasted pork belly strips (or thick-cut bacon) - see below
- 4 slices freshly sliced high-quality gluten-free deli ham
- Pickled Carrot and Daikon - MAKE AHEAD see below
- thinly slices of red chiles or jalapeño
- thinly slices of cucumber
- fresh cilantro
- fresh mint
- Sriracha Mayo - see below
1. To compose each of your sandwiches, on all four pieces of toasted Canyon Bakehouse Heritage Style bread, smear a thin layer of the sriracha mayo. Then on two of the slices of toasted bread, lay out two slices of ham on each piece. On top of that, to each sandwich add two slices of the thick-cut roasted pork belly. Layer then on top of that, a single layer of the thinly sliced cucumber and the chiles or jalapeño, if using.
2. Finish with a heaping spoonful of the pickled carrots and daikon, a generous bunch of the fresh cilantro and fresh mint. Add more sriracha aioli to the top pieces of bread, if you’d like. Top with the remaining slices of toasted bread. Enjoy!
Pickled Carrot and Daikon
- 4 oz carrots - julienned or cut into thin match-like strips
- 4 oz daikon radish, cut the same way as carrots
- 2 cups water, slightly warm enough to dissolve the salt and sugar
- 1 tablespoon sugar (or other sweetener)
- 1 tablespoon salt
- 1/4 - 1/3 cup* distilled white vinegar or rice vinegar
1. In a large bowl, mix the water, sugar, salt and vinegar. Whisk until the sugar and salt are dissolved.
2. In a clean, glass jar, add the carrots and daikon. Pour the vinegar mixture over until the veggies are completely covered in the liquid.
3. Cover the jar and place in the refrigerator, at least overnight. The longer it sits the better the flavor. They’ll last up to a few week in the fridge.
4. NOTE: I suggest you start with 1/4 cup of vinegar and taste the mixture. If you want it more tangy/vinegary, add more vinegar to taste
Roasted Pork Belly
- 1/2 lb high-quality properly raised pork belly, cut into thick-cut bacon like slabs or thick-cut bacon. You want four, approximately 6-inch long strips, around 1/2-inch thick
- 1 tablespoon honey
- 1/2 teaspoon very finely minced garlic
- 1/2 teaspoon very finely minced fresh ginger
- 1 tablespoon of fish sauce
- 1 tablespoon coconut aminos
- sea salt and freshly ground black pepper, to taste
1. Preheat oven to 400ºF. Line a baking sheet with foil or parchment paper and set an oven-proof rack over the foil. Arrange the bacon in a single layer on the rack.
2. In a small bowl, whisk together the remaining ingredients. Brush the mixture over the entire surface area of the pork belly or bacon, flip and do the same on the other side.
3. Bake, rotating the sheet halfway through, until the bacon is brown and shiny, 30 to 40 minutes. Let cool for about 5 minutes, then loosen the slices from the rack with a metal spatula. Continue to cool for another 5 minutes before serving; the bacon will crisp as it cools.
4. NOTE: cook time will vary based on the thickness of the pork belly or bacon, so best to start checking around 15 to 20 minutes.
- 1/4 cup avocado oil mayonnaise
- approx 1 teaspoon sriracha, or to taste (as spicy as you’d like)
- 1 teaspoon fresh lime or lemon juice
1. Whisk together, until well combined. Set aside.