BBQ Fusion Banh Mi Sandwiches
Recipe created by Rusty Johnson of Rusty's BBQ Facebook: Rusty's BBQ Instagram/Twitter: rustys_bbq
- 1 slab Skinless Johnston’s Pork Belly
- Johnston’s Pork Chop & Rib Rub
- ½ lb cha lau (Chinese bologna) sliced thinly (can be purchased in the deli of a Chinese food store)
- 6 7” Sections fresh soft baguette lightly toasted on the outside
- fresh cilantro
Cider Pickled Vegetables
- 1 cup apple cider vinegar
- ½ cup sugar
- ½ tbsp (or less if you don’t like spicy) red chili flakes
- Equal Parts julienned daikon radish, carrot, and red cabbage (approx 2 carrots or 1/4 head red cabbage)
Jalapeno Lime Aioli
- 2 whole jalapenos seeded and minced
- 1 cup mayonnaise
- zest and juice of 1 lime
- 2 large garlic cloves minced
- salt and pepper to taste
Place pork belly in smoker at 250ºF for 2-4 hours or until meat becomes fork tender.
Slice into 1” thick slices and to the length of the bun.
Place pork belly slices, piled high, on one side of toasted baguette.
Lay cha lau slices on other side of baguette.
Place pickled vegetables on cha lau, apply jalapeno aioli to pork belly, and add cilantro to taste. Serve and Enjoy!
Cider Pickled Vegetables
Boil vinegar, sugar and chili flakes until sugar is dissolved.
Cool down and then add julienned vegetables.
Let sit in fridge for at least 2 hours to overnight.