Sandwich on a Small Baguette with Pork Belly and Pickled Onions

Appetizers | American cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Sandwich on a small baguette with pork belly and pickled onions.

Ingredients

Ground coriander - 1.2 oz
Salted pork belly - 1⅕ kg
Basil - 1.2 oz
Mint - 1.2 oz
Soy Sauce - 7 fl oz
Fish Oil - 0 fl oz
Garlic - 8 cloves
Ginger - 3.5 oz
Ground ancho chili pepper - 3 pieces
Mayonnaise - 7.1 oz
Lime - 1 piece
Sugar - 1.8 oz
Champagne Vinegar - 0 fl oz
Radish - 2 pieces
Carrot - 10.6 oz
Mild Chili Spice - 2 pieces
French Baguette - 8 pieces
Pickled garlic - to taste

Step by Step guide

Step 1

In a blender, combine soy sauce, fish sauce, garlic, chili, ginger, half of the basil, mint, and cilantro to make a marinade. Pour the marinade over the pork and refrigerate for three hours.

Step 2

Remove the meat, rinse off the marinade, place it on a baking sheet, and put it in the oven preheated to 446°F for fifteen minutes. Then reduce the temperature to 120 degrees and let it simmer for one and a half hours. Increase the heat again to 180 degrees and keep it there for another thirty minutes. Remove from the oven and slice.

Step 3

Mix the mayonnaise with sugar, lime juice and zest, finely chopped pepper, and wine vinegar. Cut the carrot and radish into thin strips.

Step 4

Slice the baguettes in half. Toast them in the oven at 356°F for five minutes. Spread mayonnaise on them, then layer with carrots, radish, a bit of pickled onions, meat, and sprinkle with chopped aromatic herbs.