Subscribe

Banh Mi

You will need fresh, crusty French Bread, Cilantro, and Jalapenos in addition to the ingredients in the following recipes:

Pork Belly

Ingredients

  • 6-8oz Salted Pork Belly
  • 1 cup chicken stock
  • 2 Tbs sesame oil
  • 1 Tbs red wine vinegar
  • 1 tsp red pepper flakes
  • 2 Tbs brown sugar
  • 1 thinly sliced red onion
  • 1 Tbs grated ginger
  • 2 cloves garlic sliced

Combine all ingredients in a small saute or sauce pan with a lid. Slowly cook in a 300 degree oven for 1-2 hours depending on the size of the pork belly. Remove from the Oven and let cool slightly. Slice Pork Belly into thin strips and saute in remaining braising liquid over medium heat on the stove top.

Pickled Slaw

Ingredients

  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • 1/4 cup sugar
  • 1 stalk lemongrass white parts finely minced
  • 1/2 cup julienned or shredded carrot
  • 1/2 red onion minced
  • 1/2 cup shredded daikon

Heat water, vinegar, sugar, and lemongrass in a sauce pan. Bring to a boil, and then remove from heat and our over carrots, onion, and daikon in a heat safe bowl. Refrigerate for a minimum of 30 minutes and a maximum of overnight. Strain veggies from remaining liquid.

Garnish with cilantro leaves and jalapeno slices!

Print Friendly

About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

Ask the Chef…

We'd love to hear from you!
If you have a culinary dilemma that needs solving, or have some great ideas for upcoming episodes that you would like to pass along...

Send Email


Subscription Options:

Subscribe via RSS