Pork Belly Banh Mi with Crispy Baguette Recipe

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=mrjnXN2cl1E

The Banh Mi sandwich might just have it all. Rich, seared pork belly cut by herbs and fresh pickled veg on a light and crusty baguette. Today I'll show you how to make one from scratch at home. • Visit https://www.verbenergy.co/trial/verb-... and use code BRIAN to get $10 off a variety pack. • ☕Enjoy this content and want to show support? Buy me a coffee : https://ko-fi.com/brianlagerstrom • 📸INSTAGRAM: / brian_lagerstrom • 🔪MY GEAR: • BAGUETTE PAN: https://amzn.to/3lBit6p • BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD • BAKING STEEL: https://amzn.to/3elVdF9 • 10 CHEFS KNIFE: https://amzn.to/3gBwL4q • ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 • HALF SHEET PAN + RACK: https://amzn.to/34v7CSC • KITCHEN AID MIXER: https://amzn.to/33eQot4 • MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 • JULIENNE PEELER: https://amzn.to/3wPqgmi • BREAD LAME: https://amzn.to/38oh14i • --- • RECIPE • --- • PORK BELLY • ▪3lbs/1.5kg pork belly, skin removed • Cut pork belly in half. Sprinkle generously on both sides with salt. Roast on wire rack in 300F/150C oven for 3 hours. • Allow to cool then slice against the grain into about ¾”/2cm slabs. • If you can’t find pork belly, you can make a pork shoulder as shown in my cuban video • CUBAN SANDWICH AKA Cubano (All The Go... only just season with salt. • -- • BAGUETTE • ▪380g or 1.5c warm water • ▪12g or 4tsp instant yeast • ▪22g or 1 3/4Tbsp sugar • ▪525g or 4 1/4c bread flour • ▪12g or 2tsp salt • Add ingredients to a stand mixer with dough hook attachment. Mix on high for 6-8 minutes until dough has formed a ball and clears sides of the bowl. Alternatively you can knead by hand until dough looks similar. • Transfer to a bowl and round it into a ball by rotating it and tucking it as shown @2:10. Cover and allow to ferment at room temp for 60 min. • The dough should have risen a lot. Punch it down to release some gas, then do a strength building fold as shown @2:34. Then tuck and round into a ball as you did before, cover, and let ferment on at room temp for another 60 minutes. • The dough should have risen a lot again. Flour dough and work surface and divide it into 6 equal pieces (about 150g each). Preshape each piece into a ball as shown @3:13. Once preshaped into balls, cover with a damp towel to relax for 15-20 minutes. • Shape baguettes as shown @3:56 and place into a baguette pan. If you don’t have a baguette pan, check out my beginner baguette video • The Easiest Actually Good Baguette Yo... to see how to bake these using a sheet tray. • Cover shaped baguettes with damp towel and proof for 45 min. • Preheat oven to 400 with baking stone/steel on top rack and cast iron skillet on bottom rack. • When baguettes are proofed and ready to bake, they should indent when you poke them, then slowly bounce back. • Score diagonally across the top of each, see video @6:33. Spray top of loaves liberally with water then load into preheated oven on top of baking stone/steel. Pour boiling water into cast iron skillet on bottom rack and close oven door quickly to bake for 30-35mins. Loaves are done when toasty and golden brown. • Brush with melted butter • --- • PUTTING IT TOGETHER • ▪Sliced, seared pork belly (recipe above) • ▪Mayonnaise • ▪Mint leaves • ▪Cilantro • ▪Cucumber, cut into long thin strips • ▪Fresh jalapenos, thinly sliced • ▪Pickled carrots daikon slaw • -150g or about 1 3/4c shredded diakon • -150g or about 1 3/4c shredded carrot • -200g or 3/4c water • -100g or 1/2c rice vinegar • -100g or 1/2c white vinegar • -40g or 1/2c sugar • -4g or 3/4tsp salt • Bring water, vinegars, sugar, salt to a boil. Pour over a mix of shredded carrot and daikon. • ▪Sandwich juice • Combine equal parts (about 2Tbsp each) lime juice, brown sugar, fish sauce, sambal chili paste • To prep the pork belly, sear 3/4in/2cm slabs in a saute pan over medium/med-high until just browned and crisp on both sides and warmed through, about 1min per side. • Slice baguette open on one side, creating a sandwich pocket. Shingle in 3-4pcs of pork belly then place in 425F/220C oven to refresh and crisp bread for 2-3min. Spread on mayo then add cucumber, jalapenos, a good amount of the carrot-daikon pickle, fresh herbs, and a generous spoonful or 3 of the sandwich juice. • • 🎧MUSIC: • EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra... • #bahnmi #vietnamesefood #sandwich • CHAPTERS • 0:00 Intro • :24 Pork belly • 1:28 Baguette dough • 4:34 Checking the pork and shaping the baguettes • 5:04 snacking on Verb energy bars (ad) • 6:17 scoring and baking the baguettes • 7:56 Slicing the pork • 8:29 Prepping toppings • 10:52 Searing the pork building the banh mi • 12:50 Let’s eat this thing • • **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

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