>
<
<
>
This meal started out to become a traditional Asian-style braised pork belly dish, served with steamed rice and some kind of green vegetables.
However, after starting the belly, I changed my mind and decided to go with another sandwich, because…….why not ? 🙂
>
Bon Appétit ! Life is Good !
>
>
>
Click here for more Pork Belly on ChefsOpinion
>
Click here for more Sandwiches on ChefsOpinion
>
>
>
>
>
>
>
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
- season a 20 oz piece of pork belly with kosher salt, saute until browned on all sides
- add 3 large sliced onions, 1 tblsp five spice powder, 2 tblsp garlic paste, 1 tblsp chili paste, 2 tblsp kecup manis, 1 tsp grated ginger, 1/2 cup soy sauce and 3 cup chicken or pork stock
- bring to a slow simmer, cover and cook until very tender but NOT falling apart, about 2 hours
- remove belly to a cutting board, with a slotted spoon remove braised onions, reserve; keep sauce for another dish (great to mix with noodles)
- there you have it ……..
- slice belly into 6 thick pieces
- meanwhile, make a salad from 8 ea halved cherry tomatoes, 3 tblsp marinated banana peppers, 1/3 bunch chives and 2 tblsp simple vinaigrette; make a salsa from 3 ea sliced scallions, 3 ea chopped chilies, 1/2 tsp garlic paste, lime juice and kosher salt to taste
- cut 2 day-old hoagies lenghtwise (there are a lot of juices, so you don’t want the bread to be too soft), reserve the top halves
- drain the salad, divide between the 2 bottom-halves of the hoagies
- top each hoagie with half the sliced pork
- top each hoagie with half the braised onions
- top ea hoagie with half of the salsa
- top ea hoagie with the reserved top halves of the hoagies
- A Pig And A Hoagie
- A Pig And A Hoagie
>
>
>
>
Chef that’s looks great!
LikeLike
Thanks Carlos 🙂 Cheers!
LikeLike