A good Bahnmi (Vietnamese sandwich)

INGREDIENTS:

1 Asian sausage (preferably Vietnamese or Philippine longganisa available at Asian stores)

1 light crispy baguette (available at a Vietnamese bakery or some grocery stores)

2 TB liver pork pate 

1-2 slices of Nieman's ham (sodium nitrite free)

*1 slice Vietnamese cold cut (optional)

3 sprigs of cilantro

1/2 c of pickled carrots and daikon (available at Asian markets) or you can use butter pickles

2 thinly sliced lengthwise of cucumber

2 TB Mayonnaise

Siractcha sauce

*Jalapeño pepper slices (optional)

Lice your baguette in half. Hallow the bread to accommodate the fling.

Out mayonnaise on top half and the liver pate in the bottom half.

Layer it with the ham. The Vietnamese cold cut, the cooked sausage removed from the casing, pickled radish and carrots, jalapeño peppers (optional) and cilantro.

Squeeze some siractcha on top:

 

CUBAN STYLE SANDWICH

I happen to have almost all the ingredients at home except for the roast pork.  But on the way home this afternoon, I passed my favorite Italian grocery store which happened to have a scrumptious looking porchetta roast.

Porchetta is a roast pork stuffed either with herbs such as rosemary and garlic seasoned with salt and pepper.  In Orovieto, Italy, I learned they stuff their porchetta with garlic and fennel leaves.  It's a combination of pork cuts and pork belly outside wrapped around the other pieces of pork parts seasoned then tied with a string and roasted in the oven.  Sometimes, the skin could get very nice and crisp.

RECIPE FOR MY CUBAN STYLE SANDWICH:

Sliced good ham (I use nitrate FREE ham)
Roast pork (prefer porchetta)
Pickle (I use Grillo's Pickles - no color and preservatives added)
Yogurt Cheese
Mayonnaise
Mustard
Light baguette or I used an Italian Stratcci from  Sullivan Bread

Warm the bread for about 8 minutes at 325F.  Spread mayonnaise on one side then the mustard.  Layer on top the ham, pork, cheese and the pickle.

Serve with a vegetable on the side.  I had sauteed collard greens with onions, walnuts and mushrooms.

PORK CHOPS - FRIED #Recipe

This is one pork chop dish that I've concocted.  It's been one of my favorite old time dish I prepare and serve at home.

INGREDIENTS:
6 1/4 or 1/2 inch thick center cut pork chops
1/2 cup vinegar (preferably sugar cane or coconut vinegar)* found in Asian Food grocery stores
6 cloves of garlic peeled and minced
1/4-1/3 c soy sauce
1 piece of dried bay or laurel leaf
1/3 c of flour
1/2 c of safflower or sunflower oil

I usually use Philippine coconut or cane sugar vinegar found in Asian Grocery Stores or can be ordered from Amazon right in my site.  

Mix all ingredients together including the pork chops and marinate during the day.

Put flour in plastic bag to coat pork chops with flour

Put just enough oil in the frying pan to cook the pork chops in. 

Heat up oil in a frying pan.  Put 3 pork chops at a time in a plastic bag with the flour and shake the bag to coat the pork chops with flour and prevent it from splashing oil when frying.

In hot oil, fry coated pork chops about 6 minutes on each side in medium-high heat.  Repeat the process till all pork chops are cooked.  Do not over cook pork chops as it will get dry.  It is now alright to eat slightly pink pork chops if your source is trusted. (juice has to come out clear)

After frying, remove all oil in the pan except for about 2TB. Put about 1TB of flour in the marinade and mix well.  Pour the mixture in the pan where you fried the pork chops scraping the bits and pieces of residue left in the pan.  Continue stirring until the mixture comes to a boil and slightly thickens like gravy about 5-7.  Pour over the pork chops.

I usually serve this with rice and a a dipping sauce made of vinegar, minced garlic, black pepper and some Thai-style peppers or jalapeno peppers.