Recipe courtesy of SLAB BBQ & Beer
Recipe courtesy of SLAB BBQ & Beer
Pork Belly Banh B
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- Level: Intermediate
- Total: 10 hr 5 min (includes marinating time)
- Active: 55 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 2058
- Total Fat
- 186 g
- Saturated Fat
- 54 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 27 g
- Cholesterol
- 195 mg
- Sodium
- 2905 mg
- Level: Intermediate
- Total: 10 hr 5 min (includes marinating time)
- Active: 55 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 2058
- Total Fat
- 186 g
- Saturated Fat
- 54 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 27 g
- Cholesterol
- 195 mg
- Sodium
- 2905 mg
Ingredients
Pork Belly and Marinade:
Pickled Veggies:
Dank White Sauce:
Spicy Hot Sauce:
Bahn B Sandwich:
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Directions
Special equipment:
a smoker- For the pork belly: Place the pork belly cubes in a 9-inch square aluminum pan. Add 3/4 cup red sauce, 1/4 cup pork rub, 1/4 cup brown sugar, 1/4 cup strawberry habanero jelly and 1/4 cup honey. Mix well to coat the pork belly. Let marinate, refrigerated, overnight, or proceed to the next step if short on time.
- Smoke the pork belly, uncovered and stirring the mixture halfway through, at 300 degrees F for 45 minutes. Carefully discard any accumulated juices. Combine the remaining 3/4 cup red sauce, 1/4 cup pork rub, 1/4 cup brown sugar, 1/4 cup strawberry habanero jelly and 1/4 cup honey in a bowl. Mix in with the pork belly, then cover tightly with foil and return to the smoker. Cook for another 30 minutes, or until the cubes are tender and have an internal temperature of about 210 degrees F.
- For the pickled veggies: Boil the vinegar, granulated sugar, salt and 1 cup water together. Pour the hot brine over the radishes, carrots and onions in a bowl. Let cool slightly, then pour into a mason jar and cover. Refrigerate for at least 2 hours or up to overnight is even better.
- For the dank white sauce: Whisk together the mayonnaise, vinegar, apple juice, horseradish, lemon juice, black pepper, granulated garlic, salt, ground mustard and cayenne pepper in a bowl.
- Refrigerate until ready to use.
- For the spicy hot sauce: In a stockpot, melt the margarine. Add the sriracha and cilantro; bring to a boil. In a separate bowl, mix the lime juice, honey and granulated garlic. Add to the boiling sauce. Lower the heat and simmer for 20 minutes, whisking occasionally to prevent sticking or burning.
- For the Banh B sandwich: Split a hoagie roll and open it up. Add a squirt of dank white sauce, followed by spicy hot sauce. Using a spoon, add a generous helping of pork belly burnt ends. Top with pickled veggies, then finish with rough-chopped cilantro and fresh jalapeño slices. Repeat to make more sandwiches. Enjoy your SLAB BBQ & BEER Pork Belly Banh B, packed with layers of flavor and a perfect blend of smoke, spice and tang!
