Herbed, Roasted Chicken Salad Fresh Raspberries, Crumbled Gorgonzola, Praline Pecans, Chopped Fuji Apple, Shaved Red Onion, Spring Lettuce Mix, + Creamy Poppy Seed Dressing

Springtime is quickly approaching the South, y'all. This can only mean that I can enjoy the weather outside on our porch for hours on end, go to the local farmer's market, and make yummy meals that are so fresh that they don't weigh you down. It's truly a gorgeous sight to see when all of Buckhead's flowers begin to bloom and I can actually enjoy it with the top down of my convertible. So when we went to the grocery store yesterday, we were craving something light and refreshing, and ultimately a salad is what we decided on. It begins with herbed, roasted chicken that is unbelievably moist. The rest of the recipe is easy-peasy. You just add all of the ingredients into a large salad bowl and toss it together. I love the balance of flavor that you get when adding fruit and cheese... one is slightly acidic + sweet while the other is creamy + salty. Raspberries and Gorgonzola just seems to be a match made in heaven, quite honestly. And hey, all cheese pairs beautifully with apples as well. But the other ingredients play their part as well, the thinly shaved red onion gives the dish a pop, the praline pecans give it some crunch, and the spring lettuce mix just soaks all of that goodness up. I love to pair creamy poppy seed dressing with any kind of fruit salad, so I made a classic recipe that is boosted up with some garlic, lemon zest, and white balsamic reduction. Really all you have to do is toss the salad together and enjoy :)

For the Herbed, Roasted Chicken:

2 Skin-On, Bone-In Chicken Breasts

2T Dried Herbs (we used a mixture of basil, thyme, oregano, & cilantro)

2T Olive Oil

Salt & Pepper, To Taste

2-3T White Balsamic Reduction

¼C Fresh Herbs (we used a mixture of basil, thyme, parsley, & oregano

¼t Dried Red Pepper Flakes

For the Creamy Poppy Seed Dressing:

¾C Mayo

¼C Buttermilk or Heavy Cream (you can add a little more or a little less if you want it thicker)

3T White Balsamic Reduction

6T Sugar

8t Apple Cider Vinegar

1 Lemon, Zested

1 Garlic Clove, Finely Grated using a Microplane

4t Poppy Seeds

Kosher Salt + Fresh Cracked Pepper, To Taste

For the Salad:

Prepared Herbed Roasted Chicken, Pulled into Pieces

6oz Spring Lettuce Mix

8oz Fresh Raspberries

1C Praline Pecans (roughly chopped)

½C Crumbled Gorgonzola

½ of a Red Onion, Thinly Shaved or Sliced

1 Fuji Apple, Diced

Prepared Poppy Seed Dressing

Directions:

1. Preheat the oven to 350 degrees and line a baking sheet with tinfoil and spray with Pam.

2. For the Herbed, Roasted Chicken: Start off by washing and drying the chicken breasts and then toss them in the mixed dried herbs, olive oil, salt, and pepper. Roast the chicken breasts in the prepared pan in the oven at 350 degrees for 35-45 minutes. Once they have cooled, discard the skin, remove the meat from the bones, and pull the chicken into bite size pieces by hand. Place the pulled chicken into a small mixing bowl and toss it with the white balsamic reduction, fresh herbs, and dried red pepper flakes. Season it to taste with more salt and pepper if needed. Set the chicken aside while you assemble the salad.

3. For the Creamy Poppy Seed Dressing: Put the mayo into a mixing bowl and whisk until it is smooth with no lumps remaining. Slowly drizzle in the milk, whisking to combine; until you have reached you desired thickness. Finely grate a lemon for its’ zest and a large clove of garlic using a Microplane, and add it into the mayo mixture. Stir in the remaining ingredients and season to your liking. Set aside while you make the salad.

4. For the Salad: In a large salad bowl, add in the spring mix, fresh raspberries, chopped praline pecans, crumbled Gorgonzola, shaved red onion, diced Fuji apple, and herbed roasted chicken. Toss those ingredients together until they are evenly distributed throughout the spring lettuce mix. Lastly you can either add the dressing, and then coat the entire salad with the dressing or you can serve the salads individually and drizzle the dressing over the top of each portion. 

Homemade Peppermint Bark Topped Red Velvet Brownies with Chocolate Fudge Icing, White Chocolate, + Crushed Peppermint Candies

Homemade Peppermint Bark Topped Red Velvet Brownies with Chocolate Fudge Icing, White Chocolate, + Crushed Peppermint Candies

I come to you with a sad message today... it's the end of 2014, which means this is my last new recipe for the year :( But the good news is that I will be back tomorrow with out Top Ten Favorite Recipes: Salty + Sweet of the year... YAY!! This is by far our favorite post of the year because we get to reminisce and reflect back on all of the yummy food we were able to create, and more importantly, EAT. But before we get to talkin' about the festive Christmas-treat inspired red velvet brownies I made, let's talk about last night, shall we? As many of my followers know, my Mountain Man + I both attended the University of Alabama and are huge football fans, so we decided to travel down to New Orleans for the Sugar Bowl/First College Football Playoff Game where our Crimson Tide is taking on the Buckeyes of Ohio State. We woke up early, drove all day, unpacked our stuff, and got ready to head out for a night of good cajun food, lots of booze, and even more shenanigans. And I know as I type this story out to y'all, you are probably thinking... Oh man, New Orleans, she got hammered, what if she was arrested, did she get any beads? Well, my friends, the complete opposite happened. We had arrived at the restaurant and just ordered our food, and while waiting, I went outside to answer a phone call. I opened the door and assumed that there were at least 2-3 steps until the sidewalk, but there weren't any, just one largeeeeeeee drop off. I fell to the ground, rolled my ankle, and crashed it into the cement sidewalk. It was so bad that it immediately started swelling and I had to go to the Emergency Room. So, our first night in New Orleans, we spent it getting x-rays, crutches, finding an open pharmacy, and finished by icing my ankle for the rest of the night. Do I have the best luck or what? I mean, I guess I just like to make a big fat freakin' grand entrance wherever I go. Okay, the depressing start of my NYE vacation has come to an end, so let's get to that recipe. My Mountain Man's family always has a huge reunion Christmas party every year, and I knew I had to make a festive dessert to join in on the potluck. As we all know, my borderline-unhealthy relationship has taken over just about every type of dish you can think of, but I had yet to make red velvet brownies. I made them with the all classic "secret southern" ingredients Mama Jones used to make her red velvet cake with... red food coloring, white vinegar, buttermilk powder (instead of buttermilk for better brownie texture), and just a tad bit of mayo to keep it moist. After you mix up the batter, dump it into a prepared baking pan, bake them, and allow them to cool slightly... then you whip up my mother's easy-peasy chocolate fudge poured icing and drown the top of the red velvet brownies in a thick layer of sugary-chocolatey-heavenly goodness. While the fudge icing is beginning to set, yet still a little warm, scatter a thick layer of chopped up Ghirardelli white chocolate peppermint bark bars over the top. The peppermint will begin to melt as well, and that is the perfect time to top the white chocolate with some more crushed peppermint candies. All you gotta do now is wait for the icing and peppermint bark topping to set and firm up before lifting them out of the pan and cutting them into squares. I really think y'all are going to love these because you get to enjoy everything... layers of moist red velvet brownies, melt-on-your-tongue chocolate fudge icing, the texture of set peppermint bark, and the slight crunch/crackle/pop of the refreshing peppermint candies. Go on ahead and try to tell me who doesn't love red velvet + brownies + fudge frosting + peppermint bark... you can't because it's impossible :) So, it might be a little late to make now since the holiday season has passed us, but I could eat these bad boys all year long!! Enjoy :)

For the Red Velvet Brownies:

2 Large Eggs

2T Mayo

1 Stick of Unsalted Butter

2t Vanilla Extract

¼C Unsweetened Cocoa Powder (preferably high-quality)

Heavy Pinch of Salt (or to taste)

1T Red Food Coloring (or more until you reach your preferred, desired red color)

1t White Vinegar

¾C AP Flour 

2T Buttermilk Powder

For the Chocolate Fudge Icing:

1 Stick of Butter

1/3C Dark Cocoa Powder (preferably high-quality)

1 Box of Confectioners’ Sugar

1/3C Milk

Splash of Espresso

1t Vanilla

Pinches of Fleur de Sel, For Sprinkling (optional; but we love the balance)

For the Peppermint Bark Topping:

1-2C Chopped Ghirardelli White Chocolate Peppermint Bark (depending on your preference on how minty you want the brownies to taste, as well as how thick of a topping you want)

Extra Crushed Peppermint Candies, Crushed (for extra flavor and a nice crunch)

Directions:

1. Preheat your oven to 350 degrees and line 13x9 sized baking pan with foil (let it hang over top of pan) and spray with nonstick cooking/baking spray. Set it aside while you make the brownie batter.
2. For the Red Velvet Brownies: Whisk together the cocoa powder and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and fully incorporated. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
3. Baking the Red Velvet Brownies: Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 45 minutes (depending on the size of your pan and heat of your oven). Transfer the warm brownies to wire rack and let cool for 20-30 minutes.
4. To Make the Fudge Icing: Melt the butter in a large saucepan. Stir in the cocoa, keeping the mixture hot. Add in the remaining ingredients quickly and beat until smooth. Spread warm icing on the cooled brownies, and sprinkle with a little fleur del sel (optional).
5. Finishing the Brownies: While them icing begins to firm (yet is just slightly warm), scatter the chopped up white chocolate peppermint bark all over the fudge icing until you have a thick layer that begins to melt on top. Since the white chocolate is beginning to melt, sprinkle the tops of that with crushed up peppermint candies.
6. Serving the Brownies: Once the icing and peppermint back set, lift the brownies out of the pan, using the parchment paper, and cut them into squares. Serve immediately at y'all's Christmas parties!

source: red velvet brownies.

How To : Homemade Russian 1,000 Aioli

Homemade Russian 1,000 Aioli

I want to first off by addressing the "name" of my new aioli concoction. Because today, we are focusing on one of the most important parts of any reuben sandwich... well, if not the most important part-- the Russian Dressing vs. Thousand Island Dressing debate. The topic can get quite heated in the culinary world of blogs, magazines, and even amongst chefs. However, I knew from the get-go, that every component had to be top-knotch or homemade in nature. I decided to blend the two together to form a SUPER sauce, packed with extra flavor and making it even more extreme. I mean, face it, "Russian 1,000 Aioli" sounds mechanical, nuclear, or even the highest improvement that can be made. If you didn't know I was a food blogger, you might actually think that I might be talking about sports cars or spaceships or computer technology. HA, good joke. But anyway, our entire family has naturally been on a corned beef kick lately... we made it monday, wednesday, + sunday. And to be honest, I think we're still beggin' for that cut o' meat all over again. Although I was repulsed by the idea of pickled, boiled beef brisket in the past... I have become enamored with it. Cooking partially in boiling water, and then glazing it with a sweet + tangy homemade honey mustard sauce before it heads into the oven to broil, really takes it over the top. I mean, heck, it's made a believer outta me!! I repeated the previous recipe, exactly), but this time I knew I wanted to make over-the-top reuben sandwiches. The rundown for that glorious meal between two buns will be posted on Monay (so check back, ya'hear).  I began with making a basic aioli (a.k.a. homemade mayonnaise using egg yolks and canola oil, amongst other things). I use the food processor for this process, so that the machine keeps moving and whipping the mayo, without allowing it to curdle/separate. You can also do this by hand, but heck, who wants to lose an arm that way? Pardon the sarcasm, you won't lose an arm, but trust me it'll be as sore as the dickens. My aioli starts off quite basic actually... toss in a large egg yolk, a splash of red wine vinegar + freshly squeezed lemon juice, some smashed garlic paste, a dabble of dijon mustard, and a big pinch of salt & sugar. I pulse that mixture up as best as I can until it is as smooth as you can get it (but don't worry, it should become creamier throughout the process). After the painstakingly annoying task of slowly drizzling in the oil (with the processor running on constant speed for its' entire duration), literally one drip at a time, your once liquidy yellow stuff will bloom into a creamy, off-white mayonnaise texture. YAY, you're almost there. Remove this mayo mixture into a mixing bowl to finish it off, completing the transformation it into the soon-to-be-famous Russian 1,000 Aioli. You whisk in the typical cast of characters: ketchup, mustard (or honey mustard, like I used), horseradish, Sriracha, onion  powder, cayenne powder, and add any other needed seasonings. Whisk to combine, so that the ingredients evenly disperse throughout. In my hybrid of the Russian Dressing/Thousand Island Dressing... I love to hand-dice pretty decent chunks of bread + butter pickles. If you prefer a smoother sauce, you could easily substitute relish, but I love the texture and pop of vinegary flavor the pickle chips in the sauce. So, bless your heart, do what you please! This sauce might seem time consuming, but the food processor cuts out majority of the work for you. Just make sure to whisk in the pickle chips at the very in, instead of blending them into a relish. And as for my secret ingredient... freshly ground nutmeg and ground cloves. I know, it might sound odd putting those two pungent flavors into a creamy, classic, americano sauce, but they give the dip the some major sass and elevates it from run-of-the-mill-bottled-dressing to awesome-homemade-aioli. Trust me, it's not just good on reubens, it goes great on the following: BURGERS (ohmahgah, it'll be your new secret sauce for cookout parties, trust me), patty melts, sandwiches, french fries, fried pickles, cobb salads, etc. You catch mah drift. And get yo'self excited because this sauce is featured on the best Reuben Sandwich I've ever made... it'll be posted in a day or so!! Enjoy :)


the makings of the perfect Russian dressing-- aioli style



For the Aioli:

1 Large Egg Yolk

2 Garlic Cloves, Minced into a Paste with Sea Salt

1 Egg Yolk

1t Red Wine Vinegar

2t Freshly Squeezed Lemon Juice

½t Dijon Mustard & 1T Sugar

2 Garlic Cloves, Minced into a Paste (with a little bit of sea salt)

1C Canola Oil

¼C Ketchup

1T Honey Mustard

1t Prepared Horseradish

½t Salt, White Pepper, & Cayenne

1t Onion Powder

Freshly Grated Nutmeg + Ground Cloves, To Taste

½C Finely Diced Bread n’ Butter Pickles (dice into small cubes/squares)

Directions:

1. For the Russian 1,000 Aioli: Combine the egg yolk, lemon juice, vinegar, mustard, minced garlic, sugar, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ¾C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color).

2. Finishing the Aioli: By hand, whisk in the ketchup, honey mustard, horseradish, white pepper, cayenne, onion powder, freshly grated nutmeg, and ground cloves. Season with salt, pepper, and sugar to taste, if needed.

3. Lastly, fold in the small diced pickles until evenly incorporated throughout. Use the sauce right away or store in the refrigerator until you are ready to use!!

"Southern Style" Crispy Pork Belly Cubano Sandwich with Ham, Smoked Swiss, Homemade Garlic Aioli, + Green Tomato Pickles on Grilled Bread

"Southern Style" Crispy Pork Belly Cubano Sandwich with Ham, Smoked Swiss,
Homemade Garlic Aioli, + Green Tomato Pickles on Grilled Bread

Raise your hand if you love Cuban Sandwiches! I'm raising my hand, and y'all should be too. They damn good delicious. Why are they so mouth watering-ly "cravable", you ask. Well, they have two kinds of pork products... typically ham and roast pork. I made it a tad bit gourmet by adding crispy pork belly because pork belly is the leader of all porky products. Add in some smoked swiss cheese, sweet + tangy green tomato pickles (god love the south), mustard, and a homemade garlic aioli. You load all of the goodness onto a cuban baguette that has be schmeared with lots 'o butter and grill it until crispy and the cheese is oozy. I love that the crispy pork belly gives the sandwich some bites of almost fried pork rind puffiness... chicharrones anyone? I know most of y'all don't live in the South and might not be able to find green tomato pickles. That's okay. You can make your own at home, like we do, or just buy some regular 'ole pickles at the store. And as for the smoked swiss, which can be difficult to find, that can be substituted for just aged swiss instead. OH HEY, and don't forget to go heavy on the mustard and mayo, y'all!! Enjoy :)

For the Homemade Garlic Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

2 Garlic Cloves, Finely Minced

1 Head of Roasted Garlic, Cooled & Garlic Pulp Only

½t Garlic Salt

¾C Canola Oil

For the Crispy Pork Belly Cubano Sandwiches:

1 Baguette of French Bread, Sliced Lengthwise

Yellow Mustard & Homemade Garlic Aioli, For Spreading

Cubes of Crispy Pork Belly

Thinly Sliced Black Forrest Ham

Slices of Aged or Smoked Swiss Cheese

Green Tomato Pickle Slices

Softened Butter, For Grilling

Directions:

1. For the Homemade Garlic Aioli: Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, roasted garlic pulp, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with sugar, salt, and pepper. Cover and refrigerate until you are ready to use.

2. For the Crispy Pork Belly Cubano Sandwiches: Slice open the baguette bread down the middle. On the topside of the bread spread on some mustard and on the other side spread on some garlic aioli, evenly across. And then place 4 green tomato pickles on top of the mustard. You then place some sliced of Swiss cheese on top of the pickles, followed by the sliced ham and crispy pork belly. You then join both halves of the sandwich. You are now ready to grill your Cuban sandwich.

3. Grilling the Sandwich: Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner.

Revamped: Caramel Glazed Pork Belly Banh Mi’s with Asian Pickled Carrots + Daikon, Sriracha Bread n’ Butter Pickles, Fresh Jalapeno + Candied Jalapeno, Fresh Cilantro, and a Homemade Red Rooster Aioli on Crispy, Garlic-Rubbed Bread

Caramel Glazed Pork Belly Banh Mi’s with Asian Pickled Carrots + Daikon, 

Sriracha Bread n’ Butter Pickles, Fresh Jalapeno + Candied Jalapeno, Fresh Cilantro, 

and a Homemade Red Rooster Aioli on Crispy, Garlic-Rubbed Bread

This sandwich is epic. On every single level. I could sit here and tell you about my deep-rooted love for fatty pork belly, but even then, I don't think y'all would understand the magnitude of its' greatness. We had our first pork belly banh mi at one of our favorite little cafe in Atlanta called Star Provisions. I mean, every single one of their sandwiches are top notch, but that banh mi was life-changing. Their bread was perfectly toasted and slathered in a spicy mayo, and then it was stuffed with pickled Asian vegetables, spicy peppers, and glazed pork belly. I had tried once before to recreate this sandwich at home, but it just did not measure up and I knew I would revamp it some day down the road. Well, the other day, I woke up ambitious... today was the day. The task ahead was certainly daunting because I wanted to make every single component from scratch (naturally). Let's start with the caramel glazed pork belly, which is the most important part of the entire recipe. I cut the belly into cubes and braised them in classic Asian ingredients like fish sauce, Sriracha, and garlic. This braising caramel softens and cooks the pork, but also lends a gorgeous mahogany color. Every little glistening piece of glazed pork belly looks like a shiny jewel. What doesn't sound good about that? Next, you gotta focus on the pickled vegetables. All banh mi's must have carrots, daikon, and cucumbers. For the carrots + daikon, I used one of my favorite quick pickle recipes with Asian ingredients. I personally hate cucumbers, so I substituted in some of my homemade Sriracha-Bread n' Butter Pickles. They are spicy, sweet, crunchy, and Asian-inspired, so they were the perfect addition. As for what brings the heat to the sandwich comes from fresh jalapenos, candied jalapenos, and the Homemade Red Rooster Aioli. I know that I have declared my undying love for candied jalapenos, and it's obviously apparent because I include them in almost every recipe I make. Oh and this aioli... this stuff is what dreams are made of. Whipping up mayo might be a process, but I feel that is so worth it. It is studded with a whole mess of minced garlic and Asian chili-garlic sauce. And hey, the aioli is perfectly pink, which I kinda-sorta-really dig. Now, it's time to talk bread. Bread isn't just a vehicle for food delivery anymore, it should be planned carefully. We chose some small baguettes, sliced them in half, brushed them with oil, and toasted them until they were crunchy and golden brown in color. While they are still hot, grab a large clove of garlic and rub the toasted bread for extra flavor and a yummy garlic aroma. Lastly, you have to bring some fresh herbs in to the picture... cilantro is a classic choice, but we have used Thai basil and it was delicious as well. And that's it folks. That's all you have to do to be in sandwich heaven, like us. It might be an intimidating recipe, but the results are worth the hard work. Gluttony at its best, trust me!! Enjoy :)

Lots of Red Rooster Aioli + Jalapenos 

Perfectly Layered.

Isn't the color contrast ridiculous? Do. Not. Leave. Out. The. Cilantro.

Soooo good, y'all. Don't miss out on this. 

For the Caramel Glazed Pork Belly:

2T Vegetable Oil

2 Cloves of Garlic, Minced

¼C Each of Fish Sauce, Soy Sauce, Sugar, & Honey

¼-½C Sriracha (depending on how spicy you want it)

2lbs Pork Belly, Cut into 1inch Cubes

2T Vegetable Oil

2 Large Shallots, Minced

2 Garlic Cloves, Minced

2T Fish Sauce

1-2C Water (or enough to just barely cover the pork belly cubes in the pot)

½t Black Peppercorns

3T Sugar

2T Warm Water

For the Asian Pickled Carrots + Daikon:

2C Rice Wine Vinegar

2/3C Brown Sugar

¼C Fresh Lime Juice

1T Salt

½t Red Pepper Flakes

1lb Daikon & Carrots, Peeled & Thinly Sliced into Wheels

Homemade Red Rooster Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

1 Garlic Clove, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

2T Asian Chili-Garlic Sauce or Sriracha

½t Cayenne

½t Homemade Sriracha Cajun Seasoning  

For the Crispy, Garlic-Rubbed Bread:

4 Small Loaves or Rolls, Sliced in Half

Vegetable oil or Sesame Oil, For Brushing

Chinese Five-Spice Powder, For Sprinkling

1 Large Garlic Clove, For Rubbing

For the Caramel Glazed Pork Belly Banh Mi’s:

Prepared Caramel Glazed Pork Belly Cubes, Warm

Homemade Red Rooster Aioli

Asian Pickled Carrots + Daikon

Homemade Sriracha Bread n’ Butter Pickles

Candied Jalapeno Slices

Fresh Jalapeno, Thinly Sliced

Fresh Cilantro Sprigs

Crispy, Garlic-Rubbed Bread (toasted & hot)

Directions:

1. For the Caramel Glazed Pork Belly: In a sauté pan, heat the oil over medium-high heat. Add in the garlic and sauté for 1-2 minutes or until fragrant. Add in the fish sauce, soy sauce, and sugar. As the sugar begins to melt, the mixture will start to thicken up into a syrupy consistency, about 5 minutes. Once it starts to thicken, whisk in the honey and Sriracha until smooth and thick (don’t let the sauce unattended because it will burn). Set aside to thicken while you prepare the pork belly. In a deep pot, bring the oil to medium heat. Add in the shallots and slowly cook for 1 minute, then add in the garlic. Cook both until soft and fragrant. Add the pork belly cubes and cook for about 10-15 minutes until they have started to brown. Toss in the fish sauce and simmer for another 5 minutes. Add in the water, along with the peppercorns, until it just covers the pork cubes. Reduce the heat to low and cook for another 10-15 minutes. Gently stir in the previously made caramel that has thickened. Continue to braise the pork on medium-low heat for about an hour, while stirring occasionally. After it has finished braising, pour out the braising liquid, only leaving about 2 inches of it still with the cooked pork. Now, it is time to make a second caramel. In a small pot, whisk together the sugar and warm water over medium heat. The sugar will begin to melt and then turn into a golden brown caramel. Quickly pour the caramel over the pork belly and mix with a wooden spoon until it has all been incorporated. Turn the heat up to medium to reduce and caramelized the pork, about 20-30 minutes. The cubes will be cooked though, but still tender, and will have a dark caramel color with a thick glaze. Remove from the heat and keep it warm until you are ready to serve.

2. For the Asian Pickled Carrots + Daikon: Combine the vinegar, sugar, limejuice, salt, and red pepper flakes in a small saucepan. Bring it to a boil until the sugar as dissolved. Remove from the heat and cool to room temperature. Combine the Daikon and carrots in clean mason jars. Pour the vinegar mixture over the vegetables and let them pickle for at least an hour before serving (preserve the other jars that you don’t use). When you are ready to layer them onto the sandwich, remove them from the pickling liquid and lightly pat them dry (this will help to avoid making your sandwich soggy when eating it).

3. For the Red Rooster Aioli: Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C e oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with Asian chili-garlic sauce, sugar, cayenne, and Sriracha Cajun seasoning. Cover and refrigerate until you are ready to use.

4. For the Crispy, Garlic-Rubbed Bread: Place the bread on a baking sheet and brush them heavily with some oil. Lightly sprinkle the top with a little of Chinese Five-Spice Powder. Toast in the oven until golden brown and crispy. Immediately rub the crispy bread with a fresh garlic clove. Now, it’s time to assemble the sandwiches.

5. Assembling the Sandwiches: Generously spread the slices of bread with the Homemade Red Rooster Aioli. Layer on the caramel pork belly cubes, daikon, carrots, Sriracha Bread n’ Butter Pickles, fresh jalapeno, candied jalapeno, and sprigs of fresh cilantro. Top the sandwiches with the top piece of bread and enjoy immediately!

source: caramel braised pork belly.