I’ve described my process for making unnaturally red char sui bbq pork. Here’s what you can do with it. Make a sandwich.
I’ve made bánh mì on this blog a couple times in the past. Here’s a bbq pork bánh mì, with the requisite radish and carrot garnish, that, incidentally, if you leave to marinate on the counter at room tempurature for more than a few hours it will then smell like crusty taint seeped in an ass perfume.
- Equal parts daikon radish and carrots (julienned, roughly—I prefer flatter pieces)
- Rice vinegar and sugar (1 tablespoon sugar for every 1/2 cup of rice vinegar)
Combine and mix thoroughly. Allow to assify at room temp for an hour or two and then stick in the fridge.
For me, I need cilantro, jalapenos (preferably sliced length-wise), cucumber (essential), pickles, and Maggi.
I also usually prefer to sub in a conventional french roll from a local bakery, as opposed to a Viet/French bakery, whose crust I feel aren’t substantial enough to agnonizely pierce the top of my mouth. Label it gastronomic S&M, if you will.
Slice up your char sui pork. Assemble the sandwich. I like to lightly toast the bread.
A fully dressed sandwich. One of those rare moments in life where you think maybe all of it is really worth it.