Sandwich of the Week: Mendocino Farms’ Kurobuta Pork Belly Bánh Mì

Customers line up for this Los Angeles sandwich shop’s take on the classic Vietnamese sandwich
Staff Writer

Mendocino Farms

Mendocino Farms braises and caramelizes the Kurobuta pork belly in their bánh mì.

Mendocino Farms, located in Los Angeles, has been satisfying sandwich cravings since 2006, and their bestselling sandwich is the Kurobuta Pork Belly Bánh Mì. Owners Mario Del Pero and Ellen Chen work with corporate chef Judy Han to create sandwiches that focus on artisanal and seasonal ingredients. At the six locations in Los Angeles, Mendocino Farms’ bánh mì has proven to be a huge hit.

The chef has created her own version of the popular Vietnamese sandwich: the Kurobuta pork belly is braised and caramelized, adding a tender and sweet flavor to the bánh mì. Daikon, or white radish, and carrots are pickled in-house and added to the pork, which is then topped with cilantro, cucumbers, jalapeños and chili aioli. The ingredients are sandwiched between two slices of ciabatta and then pressed in a panini press.

Their bánh mì is listed under “Farm Favorites” in their menu, next to other selections such as the carved steak B.L.T. with herb aïoli and caramelized onions. The fast-casual sandwich shop continues to incorporate fine-dining concepts into their sandwiches, as seen by their homemade condiment creations and seasonal sandwiches like the sliced braised lamb shoulder and the Spanish chicken sandwich.

For $9.95, the Kurobuta Pork Belly Banh Mi makes for a memorable meal.

Click here for other featured sandwiches or check out the 2012 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!

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