This Little Piggy Part III
(Continued from Part II)
I know. Liverwurst. Doesn’t sound appetizing, but trust me. It’s awesome. I used to be made fun of for bringing liverwurst sandwiches to school. Those guys didn’t know what they were missing! We used our Shinsato pig liver to make a tasty pâté’ for banh mis on the beach.
This spread adds an extra dimension that’s present in all the best banh mis. The butter and liver make it rich with the smoky flavor of bacon.
Above: The banh mi filling is a homemade char siu that was roasted over kiawe wood.
Below: The spread melts slightly on a warm toasted baguette.
With pickled daikon and carrot, cucumber, Chinese parsley, mayo, and serrano peppers, the result is a combination of all kinds of flavor and texture. Chewy and toasty bread, sweet and smoky char siu, rich buttery pâté’, crunchy pickles, and spicy chilies.
This sandwich will make you some lunch buddies real fast. See what we did with the rest of the pig at the Waialua Pig Roast!