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

  1. Add 1 of the Tbsp’s of butter to a large sauté pan on medium heat

  2. When the butter has melted add the chicken livers and cook, about 3mins per side

  3. Add the Sesame oil, garlic, ginger, and shallot to the pan, and cook until fragrant (about 3 more mins)

  4. Add the Mirin, and continue cooking until the mirin has reduced into a sauce around the livers

  5. Remove from the heat, and pour the entirety of the pan into a food processor

  6. 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

  7. Taste for seasoning, and add salt accordingly

  8. Place the mixture in the fridge to firm up before spreading on your sandwiches

Make the Spicy Mayo

  1. In a small bowl whisk together the entirety of the ingredients.

  2. Add more sriracha for more heat, and salt if necessary

  3. 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

  1. Place the sliced Jalapeños, Garlic, Ginger, and green onions in a heat proof bowl

  2. 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.

  3. Increase the heat to high and bring to a boil

  4. Pour the boiling liquid mixture over the sliced veggies and stir making sure everything has been covered with the hot pickling liquid

  5. Let cool on the counter, then cover and chill

  6. Allow the pickles to marinate for at least 4 hours ideally overnight before serving.

Mise en Place the Veggies

  1. Cut the carrots, dress with a light squeeze of fresh lime juice

  2. Repeat with the red peppers

  3. Wash and prep the sprigs of Cilantro

  4. Cut the english cucumber in half, and remove the interior seeds with a small spoon, then cut into thin half moons

  5. Salt the cucumber lightly

  6. 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

  1. In a medium sauce pan add all of the poaching ingredients and place under medium flame

  2. Stir occasionally until the sugar has dissolved into the liquid

  3. Continue to cook until the green onions, ginger, and garlic become fragrant

  4. 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

  5. Remove the pieces of belly, and repeat step 4 to poach all the belly you need for your sandwiches

Build the Sandwich

  1. Preheat the oven to 350 degrees F

  2. Cut your french breads in half, leaving the top and bottom connected

  3. Place the opened bread in the oven for 2-5 minutes, to warm the bread and lightly toast it

  4. Remove the bread and quickly move to building

  5. Start by spreading a layer of pate on one side of the bread, and sriracha mayo on the other

  6. Then lay pieces of pork belly down followed by the Cha Lua Coins

  7. Use the coins to push down on the sandwich crushing the bottom piece of bread and making space for more toppings

  8. Place a layer of red peppers, carrots, and Cucumbers to the sandwich

  9. Then add pickled garlic/jalapeños, marinated onions, cilantro leaves, fried onions, and a last drizzle of Kewpie Mayo

  10. 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

  11. Cut in half and enjoy

  12. 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)