Date Night : Candied Bacon Steaks with Triple Corn Hoecakes, Coca Cola Glaze, “BTFO” BBQ Sauce Drizzle, Southern Braised Collard Greens, & Pickled Shallots

Candied Bacon Steaks with Double Corn Hoecakes, Coca Cola Glaze, “BTFO”
BBQ Sauce Drizzle, Southern Braised Collard Greens, & Pickled Shallots

Finally, a date night post. It seems like it has been months since our last dinner post. Between the wedding planning, bachelor-bachelorette party planning, my Mountain Man's new job, a few health scares, and revamping my food blog... I have been QUITE the busy bird. But if that doesn't sound crazy enough, I decided to throw another big commitment onto my plate, and I'm finally ready to share another exciting announcement :) Drum roll please....... Piece, Love, & Cooking/Haute + Heirloom is now an up and running Etsy store. You can find my store here. I know many of y'all will have questions... like what will you be selling, how will you send it, will you do custom orders? As of right now, I have posted products like freshly baked cookies, recipe DIY kits, cake mixes, pickles, candied jalapenos, jams, jellies, marmalades, caramels, sauces, bars and brownies, brittle, doughnuts and cronuts, pies, marshmallows, gourmet caramel apples, simple syrups, and so-so-so-so-so much more!! Of course most of your favorites will be on there, but here will be some new additions as well :) I hope that all of my loyal followers will wander on over to my Etsy store and buy some things. But no worries, no commitment necessary. I personally wanted to take on this adventure myself, so that I could get my name and recipes out there for everyone to enjoy. Maybe one day, after much hard work and raising funds, my dream cafe will come true! The store isn't completely stocked quite yet, but we're at about 35 different products... and GROWING. Okay, enough about that and onto our delightful date night...

a gourmet southern date night

I have already posted the recipes for my Bacon Fat Fried-Triple Corn Hoecakes and my Most Flavorful Braised Southern Collard Greens, which is what were both served alongside our main dish component. I mean, what goes better with cornbread and collards... PORK, butofcourse. You've got to schmancy it up a little though, so I bought some cured pork bellies and braised them in sorghum molasses, coca cola, and spices. After slow-cooking the squares of belly, I removed them from the oven and used a sharp knife to form a crosshatch look to it. I felt like this would be most beneficial because it would allow more fat to render during the second cooking process, it would also trap in the homemade coca cola glaze to make it extra sticky, and it helped the belly to crisp up more on top. Once the braising + glazing, you literally have a glorified "bacon steak". Yep, bacon steaks are real over here at PLC, so if that doesn't convince you enough to make it, then you're, well, un-American. C'MON Y'ALL, IT'S BACON STEAKS, HERE. The homemade coca cola glaze pairs perfectly with the pork belly and gives it that finger-licking-good essence. OhMahGah, it's a Candied Bacon Steak...  yeah it should be blowin' your mind, don't fear the overwhelming emotions that are hitting you like a mack truck right now. Woo-sah, in blue-out red, keep calm. Although I already had so many components in one dish, it was seriously lacking in much needed acidity and brightness of flavor. This was provided by the Signature "BTFO" BBQ Sauce (yes, that means back the f*ck off) and the pink pickled shallots. You might be wondering why the sauce is so violent. Well, the explanation is quite simple to explain... the South Carolina mustard based condiment has three different uses of garlic. You have fresh minced garlic, roasted garlic paste, and garlic powder. So after eating, I'm pretty sure your friends, family, or significant other will say "BTFO" because you're breath will be stanky. But hey, as long as they are eating it with you, then it don't matter. When you are ready to plate, I made a solid swipe of the "BTFO" BBQ Sauce, topped it with a glazed pork belly steak, and drizzled it with more coca cola glaze. Off to the side, stack a few of the buttered hoecakes and top them with some collard greens + pink pickled shallots. In a optimistic look into the future, this exactly the type of cuisine I will be focusing on... modern. southern. comfort. If you're a gal or guy that obsesses about pork and bacon as much as we do, then candied bacon steaks are a "must" to make!! Enjoy and please make sure to check out the new Haute + Heirloom store on Etsy :) Love y'all, XOXO Juliana.

look at the collard green "green-ness" + the pickled shallot "pink-ness", it's so beautiful 

perfectly fried hoecakes + a shot of the sauce drizzles 

CANDIED BACON STEAKS. enuff said.  

Homemade "BTFO" South Carolina Mustard Based BBQ Sauce

For the Candied Bacon Steaks:

2lbs House Cured Pork Belly, Cut into Large Squares

½C Sorghum Molasses

1C Coca Cola or Cheerwine Soda

1t Paprika, Chili Powder, & Cayenne (these can be reduced for a less spicy version)

Fleur de Sel + Fresh Cracked Pepper, To Taste

For the Coca Cola Glaze:

1C Coca Cola or Cheerwine (whatever soda you used to braise the pork belly)

2 Limes, Zested & Juiced

1 ½C Light Brown Sugar, Firmly Packed

Salt & Pepper, To Taste

For the Signature “BTFO” BBQ Sauce:

1T Canola Oil

¼C Minced Shallots + ¼C Minced Garlic

¾C Classic Yellow Mustard + ¼C Stone Ground Mustard

¾C Sorghum Molasses (maple syrup may be substituted if needed)

¼C Brown Sugar

1T Worcestershire Sauce + 1T Sweet Potato-Habanero Hot Sauce (I use Cochon’s)

½t Onion Powder, Garlic Powder, & Chili Powder

1T Freshly Cracked Pepper

1T Red Pepper Flakes

¾C Cold Apple Cider Vinegar

1-2T Roasted Garlic Paste (can be homemade or store-bought)

For the Self Rising Corn Flour:

1C Corn Flour (I used Bob’s Red Mill Corn Flour)

1 ½t Baking Powder

¼t Salt

For the Double Corn Hoecakes:

1C Self Rising Corn Flour (the entire batch you just made in the previous step)

1C Southern Ground Cornmeal

¼C Corn Powder (this can be made by processing freeze dried corn kernels into powder)

2T Buttermilk Powder

2t Baking Powder (possibly just 1T of this instead)

½t Salt + ¼t White Pepper

1T Sugar, Optional

2 Beaten Eggs

¾C Well-Shaken Buttermilk

¼C + 2T Potlikker Stock (chicken stock or water may be substituted here as well)

¼C Canola Oil/Melted Bacon Fat/Melted Butter (plus extra for frying)

Directions:

1. For the Candied Bacon Steaks: Preheat the oven to 200 degrees. Cut in the pieces of cured pork belly into large squares or extremely thick slices. This will help the pork belly remain in tact during the braising process. Line a baking dish with tin foil, spray with Pam, and arrange the pieces of pork in the pan. In a mixing bowl, whisk together the sorghum molasses, Coca Cola, and assorted spices until completely incorporated. Pour the liquid evenly over the pork belly, so that the meat is only halfway submerged. Sprinkle the dry tops of the meat with fleur de sel and fresh cracked pepper. Cover the entire pan with tin foil, so that all of the moisture will be sealed in, which will create super tender pork belly. Bake for 4 hours, making sure to flip over the bacon slices at the halfway mark of the cooking time (two hours each side). Once it has cooked, remove the pork belly from the pan and put on a plate or in a container to chill in the refrigerate overnight.

2. For the Coca Cola Glaze: In a small saucepan, bring the soda, lime zest and juice, brown sugar, and a pinch of salt & pepper to a boil over high heat. Decrease the heat to medium-low and simmer until it is syrupy, about 30-45 minutes. If serving right away, keep warm until you are ready to plate. But this glaze can also be made the night before and refrigerated until you need it.

3. For the “BTFO” BBQ Sauce: In a medium pot, warm the canola oil over medium-low heat until hot. Add in the minced garlic and shallots and cook until soft and transparent. In a mixing bowl, whisk together the yellow mustard, grainy mustard, sorghum molasses, and Worcestershire sauce. Sift the dry mustard, garlic powder, and chili powder over the mustard mixture (this will help avoid lumping). Pour it into the pot containing the sautéed aromatics. Next, whisk in the fresh cracked pepper, red pepper flakes, and water/apple cider vinegar. Simmer the BBQ sauce on low heat for 30-45 minutes, stirring often throughout cooking time. Once the timer has expired, mix in the roasted garlic paste, and then season to taste, adding any needed seasonings, water, or vinegar to reach the desired taste to your liking. Cool the sauce before refrigerating or keep warm if ready to serve.

4. For the Self-Rising Corn Flour: In a small mixing bowl, sift together the corn flour, baking powder, and salt until you have a thoroughly combined mixture. Pour it into a container or plastic bag for storing.

5. For the Double Corn Hoe Cakes: In a large mixing bowl, whisk together the prepared Self-Rising Corn Flour, cornmeal, corn powder, buttermilk powder, baking powder, salt, white pepper, and sugar until the components are distributed evenly throughout. In another bowl, whisk together the two beaten eggs, buttermilk, potlikker stock, and ¼C melted fat. Create a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a fork, gently whisk together the mixtures until a hoecake batter is formed. Heat a large cast iron skillet over medium-high heat and add some fat to the pan for cooking (I personally like to use equal parts of canola oil and bacon fat/melted butter/duck fat because the canola oil helps to raise the burning temperature to the other delicate fat). Once the fat is hot enough, scoop or drop ¼C of batter into the hot skillet to form small silver dollar cakes. Fry them until they are golden brown and perfectly crispy, about 1-2 minutes on each side. Remove the hoe cakes to a paper towel lined plate and briefly drain them of excess oil.

6. Crisping the Pork Belly: Heat a cast-iron skillet over medium-high heat with just about 1T of canola oil to lube the pan. Score the top of your braised pork belly squares with diagonal lines to create hatch marks. Season with a little salt and fresh cracked pepper, and then place the square (marked side down) onto the scorching hot pan. Sear for roughly 3-5 minutes until it has developed a deep brown color and the fat has begun to render. Next, reduce the heat to medium-low and let the pork belly cook at a slower pace, making sure to fry all sides of the square. The overall cooking process should take about 15-20 minutes. Remove the pork belly to a cooling rack that is fitted on top of a baking sheet pan, and then lightly dab with paper towels to remove excess fat. Heavily brush the Coca Cola Glaze all over the crisped pork belly and broil in the oven for 5 minutes per side, making sure to brush once or twice more with the remaining glaze until a candied bacon steak has been formed.

7. Assembling the Dish: On a serving plate, either drizzle a circle or brush a streak of the “BTFO” BBQ Sauce around the circumference or through the center of the plate (this will create a rim or middle division, creating a place to plate your dish). On one half of your sauce base, place a small stack of buttered silver dollar hoecakes, while on the other half, lay down a glazed square of braised pork belly. Ladle one last spoonful of Coca Cola glaze over the candied bacon steak. Next, create a small mound of cooked Southern collard greens in between the two main components. Garnish with crispy bacon lardons, fried garlic chips, & minced chives.

"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.

Whiskey Pimento Cheese Burger with Bacon, Red Onion Marmalade, “Condiment-Inspired” Romaine Slaw, & Roasted Garlic Aioli on Toasted Brioche Buns

Whiskey Pimento Cheese Burger with Bacon, Red Onion Marmalade, “Condiment-Inspired” 

Romaine Slaw, & Roasted Garlic Aioli on Toasted Brioche Buns

These were some of the best burgers, we've ever cooked. I have never considered myself a master burger-maker, especially not on the grill. They always end up turning into a ground beef mess, where more meat ends up in the bottom of the grill instead of our buns. Not cool. So, as of this summer, we have been really practicing to bump up our cookin' out skills. And these burgers hit the spot! Pimento cheese burgers are my absolute favorite, so I have about 6 million different recipes at my disposal. This is definitely top-knotch. You have to make your own pimento cheese, that is key. I started with my favorite recipe, but went all willy-nilly on it, and added some cold, hard whiskey to the game. If I've said it was I've said it a million times, booze belongs in anything + everything. The other components to this awesome burger include: crispy thick bacon, red onion marmalade, homemade roasted garlic aioli, & perfectly toasted buns. But far and away, the item that brings it over the top has to be the "condiment-inspired" romaine slaw. I got this idea from the sweet + spicy pickle coleslaw from my fried chicken banh mi's. Why not make a good 'ole American classic for burgers instead? With lettuce subbed in for cabbage. Done & done. The romaine lettuce is thinly shredded and tossed together with pickles, tomatoes, shaved shallots, a mustard dressing, and a few other tasty treats! It's important to know that you shouldn't toss the slaw together until just before serving that way the texture remains crisp and crunchy. The burgers come together with such a souther, summer harmony. It's like a good country song playin' while you're sippin' on the porch kinda night... but in food form, obviously. I'm sorry that I've been so preoccupied with engagement stuff + wedding planning (ahhh already), but that's kind of what has been taking up my time. But, I'll keep making sure to give y'all new recipes every few days!! Enjoy :)

cooked medium-rare, just like my mountain man likes it.

"condiment-inspired" romaine slaw

summer... between two buns.

For the Homemade Whiskey Spiked Pimento Cheese:

4oz Cream Cheese, Extremely Soft

½C Homemade Roasted Garlic Aioli

¼t Garlic Powder, Onion Powder, Freshly Ground Black Pepper, & Paprika

2t Hot Sauce

2T Sweet Onion, Grated

2T Finely Minced Chives

8oz Pepper Jack or Habanero Jack Cheese, Shredded

16oz Vintage Aged Cheddar Cheese (I like to use 8oz white and 8oz yellow)

2 Roasted Red Peppers, Diced (preferably done at home, instead of store-bought)

½C Candied Jalapenos, Diced

1-2T Whiskey or Bourbon, Very Cold   

For the Roasted Garlic Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

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

1 Large Head of Garlic Cloves, Roasted & Pureed (let it cool before mashing or pureeing)

½t Sea Salt (or to taste)

¾C Canola Oil   

For the Mustard Dressing:

1T Yellow Mustard, 1T Dijon Mustard, + 1T Grainy Mustard

1T Honey + 1T Mayo

¼C Bread n’ Butter Pickle Pickling Liquid

2T Taco Pickles Pickling Liquid

2T Candied Jalapeno Liquid

For the “Condiment-Inspired” Romaine Slaw:

4C Romaine Hearts, Thinly Shaved/Sliced (roughly 2-3 large hearts)

2 Jalapenos, Thinly Sliced (optional)

1 Bunch of Green Onions, Thinly Sliced

½C Homemade Bread n’ Butter Pickles + ¼C of the Pickling Liquid

1C Homemade “Taco Pickles” + 2T of the Pickling Liquid

½C Homemade Candied Jalapenos + 2T of the Candied Liquid

2 Shallots, Thinly Shaved

8oz Cherry Tomatoes, Finely Diced (seeds & juices removed)

Prepared Mustard Dressing

For the Burgers:

80/20 Ground Beef Formed into Patties, Seasoned, & Cooked to Your Liking

Gourmet Brioche Buns, Toasted & Warmed

Thick Cut Applewood Smoked Bacon Slices, Cooked until Crispy

Prepared Whiskey Pimento Cheese

Homemade Red Onion Marmalade

Extra Roasted Garlic Aioli, For Spreading

Prepared “Condiment-Inspired” Romaine Slaw, Just Tossed

Heirloom Tomato Slices (optional)

Directions:

1. For the Whiskey Pimento Cheese:In a big mixing bowl, mix together the cream cheese, mayo, whiskey, garlic powder, pepper, paprika, hot sauce, and Worcestershire. Separately, shred the three blocks of cheese and put in the bowl with the seasoned creamy mixture. (I use the normal shredding side because I like it more that way for this dip). Toss the mixture together until the mayo is covering all of the cheese. Add in the roasted red peppers and candied jalapeno, and toss until it’s completely incorporated. Season the dip with any additional seasonings if needed. Refrigerate until ready to use on top of the burgers.

2. For the Roasted Garlic Aioli:Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, roasted garlic cloves, 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 salt, pepper, & sugar to taste. Cover and refrigerate until you are ready to use.

3. For the Mustard Dressing:In a mixing bowl, whisk together all of the ingredients until combined/incorporated and very smooth. Season it with salt & pepper to taste. Refrigerate the dressing until you are ready to add to the romaine slaw.

4. For the “Condiment-Inspired” Romaine Slaw: Shred the hearts of romaine very thinly, so that it resembles the same look as coleslaw. In a large mixing bowl, toss together the jalapenos, green onions, Sriracha pickles, taco pickles, candied jalapenos, shaved shallots, and chopped cherry tomatoes. Pour the dressing over the condiment components and let it marinate for an hour or two while you are cooking the burgers. Just before serving, add the shredded romaine coleslaw mixture and season with salt & pepper. Toss to cover and combine, and use immediately before it becomes wilted & soggy.

5. Assembling the Burgers:Top one slice of a buttered & toasted bun with a thick layer of homemade roasted aioli. On the bottom slice of each bun, place a cooked burger patty, a few slices of bacon, a scoop of whiskey pimento cheese, homemade red onion marmalade, a slice of heirloom tomato, and a pile of the romaine slaw. Top it with the other slice of the burger bun.

6. Serve immediately and enjoy!

Pok Pok Lacquered Fried Chicken Banh Mi Sandwiches with Crispy Garlic, Homemade Red Rooster Aioli, Sweet + Spicy Pickle Coleslaw, Fresh Cilantro, & Buttered Brioche Buns

Pok Pok Lacquered Fried Chicken Banh Mi Sandwiches with Crispy Garlic, Homemade Red Rooster Aioli,
Sweet + Spicy Pickle Coleslaw, Fresh Cilantro, & Buttered Brioche Buns

Sandwiches are like love stories, or I think they are. They're lovey-dovey kind of stuff. Have y'all seen that Zaxby's commercial where she loves one of their zalads salads so much that she married it? It's completely plausible in my book, but if I'm going to marry anything it's either going to be a sandwich or chocolate of some sort. If my Mountain Man were to be a sandwich, I would want him to be a fancy fried chicken sandwich with a yummy coleslaw + toasted bun or a Banh Mi. So, if we're gonna talk marriage, we might as well marry the two together, and that's exactly what I did. Wayyyyyy back in March, I made caramel glazed pork belly banh mi's and my my, they were mighty fine. One of the best things I've concocted between two pieces of bread, so I wanted to use a few elements for my fried chicken version. The homemade red rooster aioli is a must, for anything really. And I knew that I wanted the chicken glazed or drizzled with a sweet + sticky sauce and I eventually decided on adapting this recipe. It worked out perfectly. After you batter & fry the chicken cutlets, you make a caramel with fish sauce, soy sauce, honey, sriracha, etc. And then dunk them into this asian caramel a few times until they are thoroughly coated + extra sticky. Instead of a simple sauce or dip, this gives the chicken a lacquered finish. If you didn't know already, any time food is lacquered, it pretty much means it looks like liquid gold. Brilliant. All that was left was a simple garnish of crispy minced garlic rounds out the flavor and gives it a tad more crunch. Between the buttered brioche bun, spicy aioli, lacquered chicken, and fresh cilantro, these are sure to become a household favorite. 

lacquered + topped with crispy garlic chips

place it on a buttered brioche with a slather of aioli

the sweet + spicy pickle coleslaw is the best part

don't forget a whole lot of fresh cilantro

oh my, you're gonna demolish it

homemade red rooster aioli

The best part? Oh by far, the sweet + spicy pickle coleslaw. This will be a go-to side this summer... and I especially can't wait to adapt it with BBQ inspired flavors for pulled pork sandwiches. All you do is toss a big mess of coleslaw with homemade sriracha-bread n' butter pickles, candied jalapenos, and spicy taco pickles along with some of their pickling liquid, and you've got the best vinaigrette coleslaw you could ever imagine. 

sweet + spicy pickle coleslaw

If you don't have all those pickles around like I do, then you could surely make do with what you have in the pantry... as long as they are asian-inspired & flavored. I let the mixture marinate for an hour or so, that way the flavors could marry together. All that is left is plopping a big scoopful on top of the chicken, and it's done. Or you could be like us and eat half of the coleslaw out of the mixing bowl before the sandwich is even finished. True story. These sandwiches are so damn good... you might just marry them. Just like us!! Enjoy :)

For the Marinated Chicken Cutlets:

4 Thin Chicken Cutlets (pounded out lightly)

1C Hot Water

2 Cloves of Garlic, Roughly Chopped

1C Sugar

½C Fish Sauce + Soy Sauce

Pinch of Cinnamon

¼t Salt

1 Star Anise Pod or Seed

For the 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

½t Cayenne

½t Homemade Sriracha Cajun Seasoning 

For the Sweet + Spicy Pickle Coleslaw:

4C Coleslaw Mix or Thinly Sliced Cabbage

2 Jalapenos, Thinly Sliced (optional)

1 Bunch of Green Onions, Thinly Sliced

½C Homemade Sriracha Bread n’ Butter Pickles + ¼C of the Pickling Liquid

1C Homemade “Taco Pickles” + 2T of the Pickling Liquid

½C Homemade Candied Jalapenos + 2T of the Candied Liquid

For the Coleslaw Dressing:

¼C Sriracha Bread n’ Butter Pickling Liquid (reserved from earlier)

2T “Taco Pickles” Pickling Liquid (reserved from earlier)

2T Candied Jalapeno Liquid (reserved from earlier)

1T Sesame Oil

Salt & Pepper, To Taste

For the Crispy Fried Chicken:

2C AP Flour

¼C + 2T Cornstarch

1t Chinese Five Spice Powder

Marinated Chicken Cutlets

½C Panko Breadcrumbs 

Salt & Pepper, To Taste

1C Buttermilk

Peanut Oil, For Frying

To Make the Pok Pok Lacquering Caramel:

4 Cloves of Garlic, Minced

1T Fresh Ginger, Minced

2T Vegetable Oil

¼C Fish Sauce + ¼C Soy Sauce 

¼C Sugar + ¼C Honey

¼C Chili-Garlic Sauce (depending on how spicy you want it)

Fried Minced Garlic, For Garnishing

For the Banh Mi Sandwiches:

Buttered Brioche Buns, Warmed

Pok Pok Lacquered-Crispy Fried Chicken Cutlets, Hot

Prepared Red Rooster Aioli

Prepared Sweet + Spicy Pickle Coleslaw

Fresh Cilantro Sprigs

Directions:

1. For the Marinated Chicken Cutlets: In a small bowl, steep the crushed garlic and salt with the hot water for roughly 5 minutes. After waiting, whisk in the fish sauce, soy sauce, and sugar until all of it is completely mixed and the sugar has dissolved. Let this mixture cool completely before marinating the cutlets (I let mine chill in the refrigerator until cold). Once the marinade is cold, place the chicken cutlets into a plastic bag (or large container) and pour the cold marinade over the chicken, tossing to coat completely. Marinate them for at least 4 hours, but preferably overnight to enhance the flavor and juiciness (making sure you toss the wings occasionally throughout the process, so that they are evenly covered). Once the wings have marinated for your desired time, remove the chicken from the liquid and completely pat them dry of any excess liquid.

2. 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 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 Asian chili-garlic sauce, sugar, cayenne, and Sriracha Cajun seasoning. Cover and refrigerate until you are ready to use.

3. For the Sweet + Spicy Pickle Coleslaw: In a large mixing bowl, toss together the jalapenos, green onions, Sriracha pickles, taco pickles, candied jalapenos, and the dressing components. Add the coleslaw mixture and season with salt & pepper. Toss to cover and combine, and then cover with plastic wrap and refrigerate until ready to use.

4. For the Crispy Fried Chicken: Pour about 1 inch of peanut oil into a large heavy skillet and heat to 350 degrees. Whisk together flour, cornstarch, panko, five-spice powder, salt, and pepper in a dish. Pour the buttermilk into another dish. Working with 1 marinated chicken cutlet at a time, dredge them into the flour mixture, shaking off the excess, and then dip them into the buttermilk, allowing the excess to drop off. Dredge back into the flour mixture again, shaking one last time. Fry the chicken cutlets until golden brown and crispy, about 3-5 minutes per side. Transfer to a wire rack and sprinkle with salt. Now, it’s time to make the lacquering caramel.

5. To Make the Pok Pok Lacquering Caramel: In a wok, heat the 2T oil to medium heat and add in the minced garlic, cooking them until golden brown without burning them, about 2-3 minutes (keep a close eye because burnt garlic tastes awful). Remove the fried garlic from the oil with a slotted spoon and drain it on a paper towel, while you make the caramel. In the oiled wok, bring the pan to medium heat and add in the ginger, 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 chili-garlic sauce until smooth and thick (don’t let the sauce unattended because it will burn). Add in the fried cutlets and toss in the sauce until they are coated and sticky.

6. Assembling the Sandwiches: Generously spread the buttered brioche buns with the Homemade Red Rooster Aioli. Layer on the pok pok lacquered-crispy fried chicken cutlets, sweet + spicy pickle coleslaw, and sprigs of fresh cilantro. Top the sandwiches with the top piece of the bun, and enjoy immediately!