#savorysweetsour

[sourplumbz]

Banh Mi is a tasty Vietnamese sandwich that is a mix of French and Vietnamese cooking styles. It's famous for having a crunchy outside, a soft inside, and a great mix of savory, sweet, and sour flavors.

Ingredients: 1 baguette. 200g thinly sliced pork belly or pork loin. 1/2 cup pickled carrots. 1/2 cup pickled daikon radish. 1/4 cup sliced cucumber. 2-3 sprigs fresh cilantro. 1-2 fresh jalapeno peppers, thinly sliced. Mayonnaise. Soy sauce. Maggi sauce or fish sauce. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Slice the baguette lengthwise and lightly toast in the oven for 5 minutes. Meanwhile, cook the pork belly or loin in a pan over medium heat until browned and cooked through. Season with soy sauce, Maggi sauce or fish sauce, salt, and pepper. Spread mayonnaise on one side of the toasted baguette. Layer the cooked pork, pickled carrots, pickled daikon, sliced cucumber, fresh cilantro, and jalapeno peppers on the baguette. Close the sandwich and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Natalie Des Groseilliers

[omyperiod]

These Keto Korean BBQ Marinated Spare Ribs taste great and are great for a low-carb meal. There are savory, sweet, and sour notes in the marinade that make the ribs irresistible for anyone on a ketogenic diet who loves BBQ.

Ingredients: 2 lbs spare ribs. 1/4 cup soy sauce or tamari for gluten-free. 2 tbsp sesame oil. 2 tbsp erythritol or preferred low-carb sweetener. 2 cloves garlic, minced. 1 inch ginger, grated. 2 tbsp rice vinegar. 1 tbsp sesame seeds. 1 tbsp green onions, chopped. 1 tsp red pepper flakes optional.

Instructions: Soy sauce, sesame oil, erythritol, ginger, garlic, rice vinegar, and red pepper flakes should all be mixed together in a bowl. Pour the marinade over the spare ribs that are in a large bag that can be closed again. Close the bag and rub the ribs together to cover them evenly. Put it in the fridge for at least two hours, or overnight for the best taste. Warm the grill up to a medium-high level. Take the spare ribs out of the marinade and throw away the extra marinade. As long as the spare ribs are cooked all the way through and have a little char on each side, they're ready to eat. Before serving, top with chopped green onions and sesame seeds.

Hazel