Bahnmigos
A friendly sandwich the brings together cultures, textures, and flavors!
PREP: 20mins || CURE: 14hrs || COOK: 2-3hrs
Sandwich Materials
12in French Bread (x # of Sandwiches needed)
1 Slab Soft Pork Belly (Recipe)
1 Tube Cha Lua (Cut thin, 1/8th in Coins)
4 Carrots (Cut into 3in Matchsticks)
1 Red Bell Pepper (Cut into 3in Matchsticks)
1/2 Vidalia Onion cut into half moon slices
Juice of 1 Lime
2 Cups of water
20-30 Sprigs Fresh Cilantro
1 English Cucumber deseeded (Cut into
Fried Onions (store bought is fine)
1 Lime cut into squeezable wedges
Kosher Salt
Pate
1 Cup Chicken Livers (Gently Rinsed)
1/4 Cup Coconut Fat (Solid Part at the top of the coconut milk can)
1 Shallot Medium Diced
1 Tbsp Chopped Garlic
1 Tbsp Chopped Ginger
3 Tbsp unsalted butter (Separated into Tbsps)
1/2 tsp sesame Oil
1/4 Cup Mirin
Kosher Salt
Sriracha Mayo
1/2 Cup Kewpie Mayo
1/4 Cup Helmans Mayo
1 1/2 Tbsp Crunchy Garlic Chili Oil
2 Tsp Sriracha
1/8th Tsp MSG
1/2 Tsp Garlic Powder
1/2 Tsp Soy sauce
1/4 Tsp Sesame Oil
Pickled Garlic / Jalapeños
1 Jalapeño Sliced
6 Cloves of Garlic sliced
3 inches of ginger sliced (thin as possible)
White part of 5 Green onions (cut into 1 inch segments)
3 Tbsp White Sugar
1/4 Cup Seasoned Rice Vinegar
Juice of half a Navel Orange
Juice of 1 Lime
1/3 cup water
1/2 Tsp Fish Sauce
1 Tsp Soy Sauce
2 Tbsp Kosher Salt
Pork Poaching Materials
1 /2 Cup Water
1/4 Cup Dark Brown Sugar
2 Tbsp Seasoned Rice Vinegar
Juice of 1 Navel Orange
6 Cloves Garlic Finely Chopped
2 Tbsp Finely Chopped Ginger
Green parts of 5 Green Onions
1 Tsp Sesame Oil
2 Tbsp Soy Sauce
Kosher Salt to Taste
Make the Pate
Add 1 of the Tbsp’s of butter to a large sauté pan on medium heat
When the butter has melted add the chicken livers and cook, about 3mins per side
Add the Sesame oil, garlic, ginger, and shallot to the pan, and cook until fragrant (about 3 more mins)
Add the Mirin, and continue cooking until the mirin has reduced into a sauce around the livers
Remove from the heat, and pour the entirety of the pan into a food processor
Blend into a paste, and with the food processor still running add the remaining butter, and the coconut fat slowly, allowing each to incorporate into the mixture
Taste for seasoning, and add salt accordingly
Place the mixture in the fridge to firm up before spreading on your sandwiches
Make the Spicy Mayo
In a small bowl whisk together the entirety of the ingredients.
Add more sriracha for more heat, and salt if necessary
A lot of fresh veggies are going on this sandwich so this mayo can be salty and spicy as the fresh veg will cut it’s intensity
Pickle the Jalapeños & Garlic
Place the sliced Jalapeños, Garlic, Ginger, and green onions in a heat proof bowl
Meanwhile in a small sauce pan, mix the Orange Juice, Lime Juice, Vinegar, Water, Sugar, Soy Sauce, Fish Sauce, and salt. Heat under medium flame until the sugar dissolves.
Increase the heat to high and bring to a boil
Pour the boiling liquid mixture over the sliced veggies and stir making sure everything has been covered with the hot pickling liquid
Let cool on the counter, then cover and chill
Allow the pickles to marinate for at least 4 hours ideally overnight before serving.
Mise en Place the Veggies
Cut the carrots, dress with a light squeeze of fresh lime juice
Repeat with the red peppers
Wash and prep the sprigs of Cilantro
Cut the english cucumber in half, and remove the interior seeds with a small spoon, then cut into thin half moons
Salt the cucumber lightly
Take the Vidalia onion slices and place into a water and lime juice bath (2 cups water to 1 squeezed lime). Add a little salt and sugar to help break the onion down even more
Poach the Pork Belly
In a medium sauce pan add all of the poaching ingredients and place under medium flame
Stir occasionally until the sugar has dissolved into the liquid
Continue to cook until the green onions, ginger, and garlic become fragrant
Add pieces of cut pork belly to the hot liquid, flipping in the liquid for about 2 minutes to ensure each piece is heated through and has absorbed the poaching liquids flavor
Remove the pieces of belly, and repeat step 4 to poach all the belly you need for your sandwiches
Build the Sandwich
Preheat the oven to 350 degrees F
Cut your french breads in half, leaving the top and bottom connected
Place the opened bread in the oven for 2-5 minutes, to warm the bread and lightly toast it
Remove the bread and quickly move to building
Start by spreading a layer of pate on one side of the bread, and sriracha mayo on the other
Then lay pieces of pork belly down followed by the Cha Lua Coins
Use the coins to push down on the sandwich crushing the bottom piece of bread and making space for more toppings
Place a layer of red peppers, carrots, and Cucumbers to the sandwich
Then add pickled garlic/jalapeños, marinated onions, cilantro leaves, fried onions, and a last drizzle of Kewpie Mayo
Use a knife to compress the inside of the sandwich down so you can get the top portion of the bread over. Compress the sandwich down after you get the top piece of bread over
Cut in half and enjoy
NOTE: Oddly works well the next day as a leftover when things have all gotten to know one another (so no worries if the sandwich is too much for one sitting)