Chef Patrick Justice of Zed 451 shares a recipe for banh mi crostini, featuring Dr. Pepper-braised pork belly. Learn how to prepare an authentic Vietnamese banh mi crostini from an expert chef!
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495 per serving
- 1 Holland Pork Belly
- 2 Dr. Pepper
- 8 cloves of garlic
- 6 ounces chopped ginger
- 8 green onions
- 2 tablespoons butter
- 2 cloves garlic, peeled and chopped
- 2 tablespoons chopped onion
- 1/2 pounds chicken livers, trimmed and chopped
- 1/4 cup dry sherry
- 8 ounces package cream cheese, softened
- hot sauce, to taste
- salt and pepper, to taste
- 2 large carrots
- 1 large daikon root
- 4 tablespoons salt
- 2 cup rice vinegar
Place all ingredients in a shallow baking dish Cover tightly with plastic wrap and aluminum foil Bake in a 300 degree oven for 2-1/2 hours. Remove belly and cool. Skim fat off leftover liquid. Strain juices. Place liquid in a pot on the stove. simmer and reduce until you have a thick syrup. cool
Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Carrot and Daikon
Cut carrot and daikon into matchsticks. Toss vegetables in salt. Cover with vinegar. Allow to sit for at least 2 hours before serving.