Pork Belly Cornbread Waffle Banh Mi

A gluten-free take on the traditional Banh Mi sandwich, with cornbread waffles as the base and juicy pork belly, fresh vegetables, and a tangy sauce.

Ingredients:

• 1 cup gluten-free cornmeal
• 1/2 cup gluten-free flour blend
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter
• 1/4 cup diced cooked pork belly
• 1/4 cup sliced cucumber
• 1/4 cup sliced carrot
• 1/4 cup sliced radishes
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup mayonnaise
• 2 tablespoons sriracha sauce
• 2 tablespoons rice vinegar
• 1 clove garlic, minced
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

Put the gluten-free flour, baking powder, salt, and cornmeal in a bowl and mix them together

Mix the eggs, buttermilk, and melted butter together in a different bowl

Put the wet ingredients into the dry ones and mix them together

Warm up your waffle iron and grease it a little

Put the cornbread waffle batter on the waffle iron and cook it according to the directions on the box until it is golden brown and crispy

In a small bowl, mix mayonnaise, sriracha, rice vinegar, minced garlic, sugar, salt, and pepper to make a sauce

Set this aside while the waffles cook

After making the waffles, let them cool down a bit and then cut them into squares or rectangles

Spread a lot of the sauce on one side of each waffle square before putting the banh mi together

Put the chopped pork belly, cucumber, carrot, radishes, cilantro, and mint leaves on top

To make a sandwich, put another waffle square on top

Serve your gluten-free Pork Belly Cornbread Waffle Banh Mi sandwiches right away and enjoy