Friday, June 9, 2017

Vietnamese Cold Cuts (Thịt Nguội) Recipe and Assemble Cold Cuts Banh Mi (Bánh mì Thịt Nguội)

2 lbs. Pork Belly (approx.10”x4”x1 1/2”)
2 tsp. minced Garlic
1 tsp. chopped Shallots
1/2 tsp. 5 Spiced Powder
Pinch of Annatto Seed Powder
1/2 tsp. Kosher Salt
1 tsp. Sugar

Extra ingredients:
minced Garlic
5 Spiced Garlic
Red Food Coloring

Use a 2 lbs. Pork Belly, about 10”x 4” and 1 1/2” thick. Rinse and scrape the skin of the Pork Belly. Set on a rack and let it air dry. 

In a small bowl mix, 1 tsp. chopped Shallots, 2 tsp. minced Garlic, 1/2 tsp. 5 Spiced Powder, Pinch of Annatto Seed Powder, 1/2 tsp. Kosher Salt and 1 tsp. Sugar.  Mix well. 

Make sure the Pork Belly is dry. Then rub the mixture onto the Pork Belly except the skin. Cut small slits into the meat and rub the mixture in.  Do not cut through all the way. After you finish, cover with plastic wrap and let it marinate for about 2 hours. 

After 2 hours, turn it over.  Mix some minced Garlic, a pinch of 5 Spiced Powder and a few drops of red food coloring.  Mix and rub it onto the skin. 

Then have some strings ready, roll the Pork Belly and tie it with the strings. Make sure it’s not too tight, but not super loose.  The Pork Belly will expand when you steam it. 

Have your steamer ready, place the rolled up Pork Belly in.  Steam for about 1 hour and 30 minutes or until the Pork Belly is tender. To check if it's ready, use a skewer and poke through the meat.  If it goes through easily then you’ll know it’s ready. 

Remove from the steamer and let it cool completely.  You will need to place it in the refrigerator overnight before cutting into it. 

Next day it should be ready.  Cut into slices and use for sandwiches. 

To make a simple Banh Mi Thit Nguoi you’ll need:
1 French Baguette (any bread if you don’t have a Baguette)
Soy sauce with some chili pepper
Pickled Daikon and Carrot
slices of Vietnamese Cold Cuts

Cut a slit into the bread.  Add in the Cold Cuts, Soy Sauce with hot Chili Pepper, Cucumbers, Jalapeños, Pickled Daikon and Carrot and some Cilantro.


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