Dinner last night included 2 firsts: pork belly (I know, I'm about 7 years behind!) and pâté (Or cooking with any organ. Did you know pâté is like 50% chicken liver, 50% butter? Yeah...) and I'm pretty stoked to say that despite being way outside my comfort zone-- they both turned out really well and the resulting bahn mis were Bahm Diggity! Made on French rolls with pickled carrot & daikon, plenty of cilantro, cucumber spears, and hoisin sauce.
Pork belly (I used dry white wine in place of Asian rice wine, and skipped Thai chili)
Pickled veggies, pâté