This is a double feature. Two recipes for the price of 1!!
Things are heating up and it’s an awesome time of year! Well, it’s summer so that’s pretty much everyone’s favorite time! This is the season when you can sit out and eat a meal in the yard, find a patio or pack a picnic and find a shady spot at one of your preferred spots.
So what do you pack to eat when you’re heading to the beach or park? The main thing is to keep things simple but delicious. I know the list of options is endless but let me offer a few suggestions! Ready for this…?
The answer is SOS… or rather Sangria Over Sandwiches
One of my all time favourite things to eat is a well made sandwich. Not some cold-cut bs or a ham-n-cheese, but a real, serious sandwich. Once that serious sandwich is in your hands, you’re going to realize that you also need a cold beverage to match. I’m going to hit you with my favourite Sangria recipe that we have been messin’ with for years and it has been a huge crowd pleaser at many events. The best part about this Sangria is how simple and fast it is to make and transport! But for now, back to the sandwich.
Ever had the Vietnamese Bahn Mi?? Something along those lines is what I’m talking about. This sandwich I’m featuring was inspired by the delicious Bahn Mi but with a few of my own twists. I call it… The Brioche Belly and it will make love life just a little bit more! There are a few simple things required to make a good sandwich and if you get these right; your sandwich creations will always be awesome regardless of your specific ingredient choices. A good sandwich needs good bread, good quality meat, something fresh and crispy, something creamy and it needs to be assembled right before eating. That’s it…
Prep time: 3 hours (pre-cook pork while you watch your fav show)
Cook time: 30 minutes
Special gear required: A habachi or portable grill, slow cooker (optional)
- 1 Lb pork belly
- 1 Ripe avocado
- 1 Loaf sliced Brioche bread
- 1 Bunch pea shoots
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Shallot
- 2 Jalapenos
- 1 Tbsp mayo
- 3 Tbsp Hoisin sauce
- 1 Can/bottle lager beer
- 1 Cup rice wine vinegar
- 1 Cup mirin
- 1 Lemon
- 1 Tsp white sugar
- 1 Tbsp fish sauce
- 1 Pinch salt
- 1 Knuckle of ginger root
Pork belly is beyond amazing, after-all, it’s where bacon comes from and we all love that. And like bacon, pork belly takes a little bit of time to make it shine. This is where a slow cooker can come in handy but I just braise the bad boy in a pot on the stove top. Feel free to do this the night before your outing or the morning of. This is where the 3 hours of prep time comes in so it’s really not complicated. In your pot, combine the beer, fish sauce, hoisin, 1 jalapeno, a splash of rice wine vinegar, ginger root and pinch of salt. Bring to a simmer and drop in the belly. Cover your slow cooker or pot with the lid and turn over once every hour. After 3 hours you can take off the heat and put in the fridge for your outing. That belly will be crisped up on the grill and sliced for the sandwich at the final step…
Now that it’s time to start packing for your picnic in the sun let’s do the rest of the work. Combine the rice wine vinegar, mirin, sugar and a pinch of salt in a seal-able Tupperware.* Slice the bell peppers, jalapeno and shallot nice and thin and place in your quick pickling liquid. They will be ready in about an hour.
*I love this quick pickle because it does not fully pickle your veggies but softens them, adds flavor and only takes about an hour. Great for sandwiches and salads.
Slice the avocado and cover with the juice of a lemon and place slices in a seal-able container. Wash the pea shoots and place those fresh crispy shoots in a separate container. Pack your mayo and make sure to keep all the ingredients nice and cool, except for the bread. Don’t pack that in your cooler:)
Fast forward to the great outdoors. Fire up your grill and crisp up the pork belly. This will only take about 5 minutes. I like to quickly toast the brioche on the grill and then the avo slices go on one side and the mayo on the other. Slice the belly up and place a portion on top of the avo. Next come the pickled veggies and the pea shoots to top it off. Slice in half because it will make your creation easier to handle and viola!
Now you need those tasty drinks…
You’re almost ready to head out the door, just one more thing and this will be quick!
Prep time: 5 minutes
Special gear required: A 4 Ltr beverage cooler jug
Serves: Depends how thirsty you are…
- 3 Ltr box of red wine (dealer’s choice)
- 1 750 ml bottle of cherry brandy liquer
- 1 Ltr of pineapple juice
- 1 Pack of frozen berries ( Costco)
- 1 Lemon
- 1 Lime
- 1 Bag of ice
- Red Solo cups
Combine your liquid ingredients in the jug. Slice the lemon and lime and add those along with the frozen berries into the jug. Put your bag of ice in a cooler for later. Add the ice to the Red Solo cups when you serve up the Sangria and this will prevent watering down your delicious happy juice in the jug but keep it nice and cold in your cup! That’s it!
Now kick back, put on your favorite tune, turn it up and enjoy the Belly Brioche with a beautifully cold cup of Sangria! Cheers.
Petey Pabs out…