A gluten-free twist on the classic Banh Mi sandwich, featuring cornbread waffles as the base and deliciously tender pork belly with fresh vegetables and a zesty sauce.
Ingredients: 1 cup gluten-free cornmeal. 1/2 cup gluten-free flour blend. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup buttermilk. 2 large eggs. 2 tablespoons melted butter. 1/4 cup diced cooked pork belly. 1/4 cup sliced cucumber. 1/4 cup sliced carrot. 1/4 cup sliced radishes. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup mayonnaise. 2 tablespoons sriracha sauce. 2 tablespoons rice vinegar. 1 clove garlic, minced. 1 teaspoon sugar. Salt and pepper to taste.
Instructions: In a bowl, mix the cornmeal, gluten-free flour, baking powder, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until combined. Preheat your waffle iron and lightly grease it. Pour the cornbread waffle batter onto the waffle iron and cook according to the manufacturer's instructions until golden brown and crispy. While the waffles are cooking, prepare the banh mi toppings: mix mayonnaise, sriracha, rice vinegar, minced garlic, sugar, salt, and pepper in a small bowl to make a sauce. Once the waffles are done, let them cool slightly, then cut them into squares or rectangles. To assemble the banh mi, spread a generous amount of the sauce on one side of each waffle square. Layer on the diced pork belly, sliced cucumber, carrot, radishes, cilantro, and mint leaves. Top with another waffle square to create a sandwich. Serve your Pork Belly Cornbread Waffle Banh Mi gluten-free sandwiches immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Gourmet Ovation
