Hot dogs abound in New York City. They never fail to satisfy, whether it’s lunch on the go in Manhattan, an overpriced treat at the ballpark, or a backyard grill out with friends, particularly during the Summer with a cold beer in hand. My favorite, however, is AsiaDog at Smorgasburg in Brooklyn on Saturdays. There they take the unassuming hot dog and dress it up with Asian-inspired toppings. My personal favorite is the ITO: Japanese curry with kimchi apples. It’s sweet, spicy, tangy, and fatty.. descriptors I never knew I wanted, but now so often crave, in a hot dog.
The recipe that follows takes this idea and pairs it with my favorite sandwich: pork banh mi.
The snap of a hot dog casing. The crunchy tang of pickled carrots. A bit of heat from srirachi mayo. Cucumbers and cilantro to keep it cool. And beer braised pork belly that melts on your tongue like butter. Yeah, it may get a bit messy, but it’s worth it. You may never look at a hot dog the same way again.
Banh Mi Hot Dog Ingredients
6 hot dogs
6 hot dog buns
beer braised pork belly (recipe below)
1 tbs. srirachi (or more to taste)
1/2 cup mayonnaise
1/2 cucumber, thinly sliced into coins
carrots, julienned and pickled (recipe below)
1 cup rice wine vinegar
1 cup water
1 tbs. sugar
1 tsp. salt
Banh Mi Hot Dog Assembly
Whisk together rice wine vinegar, water, sugar, and salt. Add carrots and let stand at least one hour. Can be made in advance and stored, refrigerated, for up to 2 weeks.
Mix together sriracha (to taste) with mayonnaise in a small bowl.
Cook hot dogs and brown hot dog buns.
Slather one side of bun with sriracha mayo and line other side with sliced cucumbers. Layer pork belly on side with mayo as this will act as a barrier to prevent a soggy bun. Nestle in a hot dog and top with pickled carrots and cilantro.
Beer Braised Pork Belly – Ingredients
Active Cooking Time: 30 minutes
Inactive Cooking Time: 2 hours
2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. ground ginger
1/8 tsp. cinnamon
1/8 tsp. coriander
1 lbs. pork belly, skin removed
1/4 cup vegetable oil
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
1″ ginger, skin removed, minced
1/4 cup brown sugar
1/4 cup tamari or soy sauce
12 oz. porter
2 tbs. rice wine vinegar
2 to 3 cups vegetable stock
Beer Braised Pork Belly – Steps
Mix salt rub ingredients in a small bowl; coat pork belly on all sides and return to refrigerator; chill up to 2 hours. When ready to cook, remove from refrigerator and pat dry with paper towels.
Heat oil in a dutch oven over medium-high heat. Add pork belly, cooking each side until brown and crispy; transfer to a plate and set aside.
Pour off all but 2 or 3 tbs. rendered pork fat. Add carrots and onions; season with a pinch of salt and cook until softened. Add garlic and ginger; cook an additional 3 minutes or until fragrant. Add brown sugar, tamari (or soy sauce), and rice wine vinegar. Return pork to pan, fat/skin side up, and pour in enough vegetable stock to bring mixture half way up the side of the belly. Bring stock to a simmer and cook covered for 1 1/2 to 2 hours, until tender.
Once ready, remove pork from sauce. Strain sauce and return to pan; skim fat from top; cook over medium heat until thickened.
For a crispy exterior, place pork belly fat side up under broiler until browned. Slice and serve with reduced sauce.