- May 6, 2015
- 1,574
- 292
This (mis)adventure began last Tuesday, in my commercial kitchen, with the making of a maple bourbon brine for a couple of 2 lb pork belly sections.
Making the brine...
A little dry toasted mustard seed, fresh cracked black pepper, kosher salt, some bourbon for the bine, some bourbon for me, maple syrup and combine together. Place the pork belly(skin removed) into a sealable bag and pour the brine mixture over them and give a gentle massage. Repeat the massage at least once a day for 5-7 days.
Remove from the bags and wipe off the excess brine. Place the pork bellies onto a preheated, 200 smoker, until an internal temperature 150 is reached.
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For the banh mi, I reverse seared the pork belly over high heat, after resting for 30 minutes to give a nice, charred finish for presentation.
Cook's treat...
Constructing the banh mi:
Thinly sliced pork belly
View media item 401701
Quick pickling of the julienned carrots and daikon
Piling the pork belly onto a brioche roll,adding the pickled daikon and carrots, and a few fresh sprigs of cilantro on the top.
View media item 401704 View media item 401705
View media item 401706
This where you add a couple of thin slices of your favorite chili(jalapeno, serrano, anaheim, new mexico, etc), Since this banh mi is intended for my gf, and she is not a fan of chilies, I left them off...
Served with grilled fresh corn on the cob and a homemade strawberry agua fresca. .
Stay tuned for my next (mis)adventure with my WSM...
Making the brine...
A little dry toasted mustard seed, fresh cracked black pepper, kosher salt, some bourbon for the bine, some bourbon for me, maple syrup and combine together. Place the pork belly(skin removed) into a sealable bag and pour the brine mixture over them and give a gentle massage. Repeat the massage at least once a day for 5-7 days.
Remove from the bags and wipe off the excess brine. Place the pork bellies onto a preheated, 200 smoker, until an internal temperature 150 is reached.
View media item 401694 View media item 401695
For the banh mi, I reverse seared the pork belly over high heat, after resting for 30 minutes to give a nice, charred finish for presentation.
Constructing the banh mi:
Thinly sliced pork belly
View media item 401701
Quick pickling of the julienned carrots and daikon
Piling the pork belly onto a brioche roll,adding the pickled daikon and carrots, and a few fresh sprigs of cilantro on the top.
View media item 401704 View media item 401705
View media item 401706
This where you add a couple of thin slices of your favorite chili(jalapeno, serrano, anaheim, new mexico, etc), Since this banh mi is intended for my gf, and she is not a fan of chilies, I left them off...
Served with grilled fresh corn on the cob and a homemade strawberry agua fresca. .
Stay tuned for my next (mis)adventure with my WSM...
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