Savory Sunday: Gene's BBQ Fusion

Asian influence on local barbecue rooted in Vietnam, New Orleans, and Georgia.

The banh mi begins with day-old pork shoulder, smoked for 12 hours, pulled, then lightly dusted with starch and flash-fried to give it a slight crisp. It’s dressed with jalapenos, cilantro, and daikon radishes and other pickled vegetables and doused with a white sauce. It’s all heaped into a split po’ boy bun, usually sourced from the Leidenheimer bakery in New Orleans.

Brisket and Ribs are on the menu too.