Pork Banh Mi Sandwich Recipes

PORK BANH MI SANDWICH

Steps:

• Make the slaw: Bring vinegar, sugar, and ½ cup water to a boil in a 2-qt. saucepan over high heat; transfer to a medium bowl. Stir in carrots, radish, and salt, and set the slaw aside for 30 minutes. Drain.
• Make the seasoned pork: Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until soft, 2-3 minutes. Add pork, hoisin, 2 tsp. soy sauce, sesame oil, five-spice powder, onion and garlic powders, and pepper. Cook, stirring often, until browned, 5-6 minutes. Remove from heat and set aside.
• you will also need: 4 10 inch baguettes ½ cup mayonnaise Asian-style chile oil, to taste ½ cup cilantro sprigs ½ medium English cucumber, cut lengthwise into 4 thick slices
• Heat oven to 400°. Place baguettes on a baking sheet and spread 1 tbsp. mayonnaise inside both halves. Bake until hot and slightly crisped, about 5 minutes. Remove from oven and divide seasoned pork evenly between baguettes, top each with 1 tsp. soy sauce, ¼ of the cilantro, and 1 cucumber slice. Season with more pepper and chile oil, and top with the slaw. Close sandwiches.

PORK BANH MI

Steps:

• For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
• Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
• Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
• For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
• To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.

PORK BANH MI

Steps:

• Combine green onions, garlic, fish sauce, sugar, honey, and pepper in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
• With 30 minutes left to marinade, combine carrots, cucumbers, red onion, rice vinegar, and 2 teaspoons chili-garlic sauce in a medium bowl. Stir to combine and let pickle until needed for sandwiches.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Heat oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Remove meat from the bones and thinly slice.
• Spread mayonnaise, hoisin sauce, and remaining chili-garlic sauce on the top halves of the baguettes. Layer pork, pickled vegetables, cilantro, and jalapenos on the bottom halves. Carefully close the baguettes. Slice each in half to make 4 sandwiches.