I have a new 8 & $20 up on WineSpectator.com and I have to tell you that I’m really excited about this one: Pork Belly Bánh Mì!
SO easy and SOOOOOOO good.
How good does that Pork Belly Bánh Mì look?! Photo credit: Greg Hudson.
Pork belly is so rich that a little goes a long way, so we definitely had leftovers. I used those juicy morsels of pork to make a very quick stir-fry, which was also easy and delicious. Here is a quick leftover makeover non-recipe for what I did to guide you on a second round of pork belly goodness. As always, feel free to substitute whatever vegetables you have on hand.
Pork Belly Stir-fry
Components:Cooking oil (I used coconut for this)
Leftover pork with leftover sauce (if you’ve run out of sauce, you can sub in a store-bought stir-fry sauce)
Red cabbage (however much you want/need)
Shredded carrots (a big handful or two)
Cucumber pieces (another handful or two)
Fresh cilantro and/or mint
Toasted sesame oil
Prepared rice or noodles (I used brown rice in the photo at the top.)
Here’s what you do:
• Heat a small amount of oil in a large skillet or wok over medium-high heat. Add the pork to the pan and cook until warmed and skin has started to re-crisp. Transfer pork to a plate and set aside.
• Add the cabbage to the pan and cook until tender crisp. Add the carrots and cook for another minute or so until tender crisp as well. When the veggies are at the desired texture add the pork back to the pan and toss.
• Add sauce, a squeeze of lemon juice, and a bit of toasted sesame oil. Toss everything well to combine. Remove from heat. Add the cucumber pieces and toss again.
• Serve on a bed of rice or noodles and top with cilantro and/or mint as desired.