Pork Belly Bánh mì Sliders

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Pork Belly Bánh mì SlidersWhat to do with leftover pork belly: Make Bánh mì sliders!

I’ve mentioned before that I occasionally do a very shameful thing when I buy too many vegetables.  Since I’m already over-sharing, I might as well admit to another terrible habit. I really enjoy cooking for dinner parties and family get-togethers, but way too often I’ll wrap whatever protein is left over in foil and throw it in the freezer where it will stay for months, gathering frost and becoming less appetizing by the hour (I’m looking at you Easter ham).

I know, I know. There are so many great things to make with leftovers. Soups, stews, salads, casseroles, and honestly I do make these things but the sad truth is the thrill is usually gone and I’m doing it to not be wasteful, as opposed to being actually inspired. So you can see why I was nervous as I wrapped the remains of the Crispy Pork Belly with Soy Honey Glaze in its foil coffin (I’m feeling dramatic today) and tossed it in the freezer. “You were so good”, I said to it mournfully, “but it’s been two nights and I’m ready for a salad”.

Several weeks went by and every few days I would guiltily toss the little frozen pork belly package to the side as I looked for dinner options. Then it hit me; Pork belly Bánh mì sliders. As it happens, we were going to have a few friends over for a Halloween/birthday get-together and it would be nice to have something a bit more substantial than dips. Turns out they were good. Like, really good.

This is now officially my favorite use of pork belly. The sweet, vinegary pickled carrots and daikon really cut through the richness of the pork. The crisp cucumber and bright cilantro make it light and fresh. Seriously, not kidding, make the pork belly just so you can make these sliders.Pork Belly Bánh mì Sliders

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Spiced Pickled Grapes

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Spiced Pickled Grapes
Spiced Pickled Grapes

Spiced Pickled GrapesAt the risk of sounding like a Portlandia sketch, I am a little obsessed with pickling. You take something yummy, plop it in some vinegar, sugar and spices and it tastes even better. And lasts longer! Win-win, right?

When Matt and I lived in Brooklyn, we used to go to this great place called Buttermilk Channel (I say that like we could just waltz right in, la di da, but there was almost always a line down the block. Damn you, Brooklyn!). Anyway, they have a chicken liver mousse that they top with two perfectly sweet/tart pickled grapes. Divine. Since we don’t live stumbling distance from them anymore, I decided to try to make it myself. I know it sounds weird but pickled grapes are really good.

If you swing that way, do yourself a solid and make this easy and delicious Chicken Liver Pâté with Thyme and Brandy and put a couple of these bad boys on top. You can thank me later (or invite me over and we can giggle maniacally about how good this combo is). You could also just put out a bowl of them and eat them by the handful. They would be great alongside a sharp cheese or even in a cocktail.

Spiced Pickled Grapes

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Creamed Pearl Onions

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Creamed Pearl OnionsCreamed pearl onions is one of those holiday dishes that seems so unnecessary… until one year you don’t make it and everyone gets mad and you realize it’s a tradition for a reason, damn it. There’s something about that soft (but not too soft) texture and that simple, pale sauce that just works.

It’s a little smoky from the bacon. A little boozy from the sherry. Pure holiday delight.

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Crispy Pork Belly with Soy Honey Glaze

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Crispy Pork Belly with Soy Honey Glaze
Crispy Pork Belly with Soy Honey Glaze

I may have mentioned that Matt and I went to the UK last summer and ate a lot of pork belly.  It was consistently one of the best dishes we had all over several parts of England and Wales. If there’s one thing the British know, it’s how to make excellent crackling (that sound you hear is Matt furiously listing all the other things British people are excellent at. (So far;  crackling, funny shows, more funny shows, chicken keeping). I’m sure there’s more but we’ll leave it at that for now.

This was pretty much a nightly conversation on our trip. Emily: “We have to make this when we get back” (distractedly tries to figure out recipe). Matt: “Stop looking at me like I stole all the crackling!” (whilst licking crackling-glazed fingers).

Well, we’ve been back for six months and our local shop now has lovely local pork belly and we thought we’d finally try to make it in our local stove. In England, it was often paired with bubble and squeak, and a hard cider sauce but I really wanted  to try a soy and honey glaze combined with the crisp crackling we found on our trip.

If you can get (good quality, ethically raised) pork belly with the skin still on – you’ll need the skin to get truly crispy pork belly – it’s definitely worth seeking out. It’s a very affordable cut and it’s also very rich, so you’ll want small portions. That being said, I wouldn’t bother cooking a piece smaller than about 2 pounds because it will shrink a lot in the oven and could dry out. There’s also so much you can do with the leftovers.

It’s absolutely lovely paired with a fried egg and this Pickled Cucumber and Avocado Salad (really any crisp, vinegary greens would be great). I also really love it with Sesame Roasted Pears and a tart kale salad. But my all time favorite use of pork belly is Bánh mì sliders. So, so good.

Crispy Pork Belly with Soy Honey Glaze

Sesame Roasted Pears

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Sesame Roasted Pears

Roasted pears become even more delicious with a drizzle of sesame oil and sesame seeds. Perfect as a side for pork belly and rice!

It’s pear season! I love pears but I find it impossible to catch them at their perfect ripeness. They go from being hard as a rock to mush in what seems like minutes, don’t they? I also get an itchy mouth from most raw fruit (such a bummer during peach season) but pop these in the oven for 20 minutes and problem solved!

I first made these with duck breasts (using a Tyler Florence recipe) but thought it would be delicious with my newabsolutemostfavorite thing ever, Crispy Pork Belly with Soy Honey Glaze.

This recipe would also be a really great addition to a Thanksgiving table. The sesame flavor is very mellow, almost a little nutty and would complement traditional Thanksgiving flavors well. You could scatter some toasted walnuts and Bleu cheese over them … oh my god, that would be so good. (I must resist the thought of leaving work to go and make this right now.)

It’s better to use slightly under than over-ripe pears but it’s a pretty forgiving recipe.

 

Pears

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