A BLT is a classic American burger consisting of Bacon, Lettuce and Tomato, hence the name BLT! I replaced the Lettuce with Mustard Greens hence it’s become a BMT!! Actually I made a lot of changes. And the result wasn’t exactly perfect but delicious none the less!! To one of the changes there’s a story to go with it. Out with the mayonnaise and in with home made sweet chilli sauce (I bought it in the market actually but it was made in some Khmer persons kitchen). You can buy it in bottles in every Asian food store in Europe and America. But the home made stuff is worlds away from that. At some point I’ll get the recipe and make it myself and of course add it to my blog (might be a year from now at my current rate of writing:-))!
Why I can’t stand mayonnaise……well my very first job in a kitchen in a shi*** little cafe in Berlin probably more than 10 years ago now I was the kitchen assistant. Meaning I had to do all the tonnes of chopping veggies and making basic (boring) stuff that the cook didn’t have time to obviously because he was too busy cooking. Amongst them was the big plastic bucket of washed and dried salad leaves (that looked like a rubbish bin if you ask me). And worst of all was the 10 (or was it 20) litres of mayonnaise I made and stored in a plastic bucket (that looked also the same as the one all of the food waste went into). I was absolutely shocked at the ingredients of mayonnaise. 98% vegetable oil, an egg or 4, vinegar…..and salt and sugar!! I mean basically it’s just pure fat. Looks horrible and tastes horrible!! (Apologies to all you mayonnaise lovers out there but having to make buckets of the stuff traumatized me for life I think:-))!
After I half chopped off two of my fingers in a rage chopping some veggies or other whilst thinking about how awful my ex was and hating her to the grave, I didn’t work in a kitchen again for almost 10 years. Anyway, another story probably not for this blog but my fingers were sewn back on and one works perfectly well but the little finger on my right hand I can only move half of. And no, I’m not left handed but I would swap hands at the huge amount of veggies I had to chop out of boredom and because my right hand ached after an hour!! (A gruesome start to a recipe-heheh!!)
Somethings gone strangely wrong with my picture sizes. I can’t seem to adjust the size as usual. And the horrendous amount of time it takes to upload them on my “just about not fly into a rage” working internet connection here, I won’t upload them again.
Oh no!! I can’t find a first draft of this recipe when I first did it. Means I’ll have to do it from memory. That’s gonna be hard considering it was one of the first recipes I took pics of with the intent of putting it on my blog over a month ago. And my appalling memory….:-)! Oh- false alarm, just found it scribbled in a note book. I changed that afterwards and typed them straight onto my computer:-)!!
ꉻ ꉻ ꉻ
I can’t remember what the hammer is doing in the picture but it definitely wasn’t used to kill the pig…:-)
Bacon (or shall I say fried pork belly), Mustard Greens and Tomatoes in Toasted Rustic Wholegrain Bread with Bean-sprouts and Homemade Sweet Chilli Sauce
For frying the pork belly:
300 grams of pork belly cut into long thick strips-because thin is almost impossible! (Can be substituted with smoked bacon-I just wanted to be fancy)
6 whole black pepper corns
1/2 teaspoon of chilli flakes
1 star anis (I think that’s what this is called….at least in German…sorry, it’s 4:30 in the morning)
1 tablespoon soya sauce
pinch of whole cumin
1 Thai red chilli chopped small (optional)
1 mexican chilli chopped small
pinch of salt
pinch of sugar
For the sandwich
1/2 loaf of rustic wholegrain bread sliced thick-toasted
2 bunches of mustard greens (I know they are not bunches but right now I don’t know what else to call them)-the leaves torn to the adequate size of the bread
a cup of fresh crunchy bean-sprouts
a bunch or 2 of saw leaf herb
2 ripe plum tomatoes sliced
the pork belly fat/oil mixture
1/4 cup of sweet chilli sauce
1. Fry the pork belly with all the ingredients mentioned above (for frying the pork belly in obviously) for about 10 minutes or until browned slightly.
2. Toast the whole grain bread
3. Spread the pork belly fat on the bread followed by the sweet chilli sauce.
4, Now 1 or 2 mustard green leaves on one of the bread slices followed by the tomatoes, saw leaf herb, fried pork belly and bean-sprouts.
5. Now put the top layer of toasted bread on and hey presto-a BMT that’s actually nothing like a BLT:-)
I loved this simple and easy to make sandwich. It was a little dry though so maybe I would consider making some home made mayonnaise in the future just as a comparison. And maybe I’d get over my trauma of mayonnaise……..not 🙂