Banh Mi Sandwich by
Ingredients
2 pounds Open Nature Pork Tenderloin ( presliced by butcher)
1 shallot
3 cloves garlic
1 tablespoon sugar
1 tablespoon honey
2 tablespoons fish sauce
2 teaspoons sesame oil
1 teaspoon salt
1 teaspoon pepper
4 medium carrots
1 large daikon (or 2 small)
1 and 1/2 tablespoons sugar (to release water)
1 and 1/2 tablespoons salt (to release water)
1/2 cup sugar
1 cup warm water
1 cup white vinegar
oil, for searing pork
1 cup mayonnaise
1 tablespoon Sriracha sauce
6-8 bolilo rolls, mini soft baguettes, or hero rolls
1 to 2 English cucumbers, sliced into rounds
2 jalapenos, optional, sliced into rounds
2 bunches cilantro
Instructions
In a blender or food processor, add the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt and pepper. Pulse until combined.
Add the marinade and thinly sliced pork to a medium bowl, cover, and refrigerate for at least an hour, or up to 24 hours.
Make the pickled veggies: Chop the carrots and daikon into matchsticks.
Add the chopped veggies to a large bowl and sprinkle with 1 and 1/2 tablespoons salt and 1 and 1/2 tablespoons sugar. Use your hands to massage the sugar and salt into the veggies. We're doing this to get the carrots and daikon to release water, so that they will be flexible but still crunchy. After 15 minutes of sitting in the salt and sugar, you should be able to bend a carrot without it snapping
Pour the veggies into a colander and rinse them under water until all the salt and sugar is washed off.
Rinse out the bowl and make the brine: combine 1/2 sugar and 1 cup warm water, and stir to dissolve. Add the vinegar and a few shakes of salt. Stir it all together.
Add the rinsed carrots and daikon to the vinegar mixture, make sure all the veggies are covered, and stick it in the fridge for 45 minutes.
When the pork has marinated, heat a large skillet over medium high heat. Add about a tablespoon of oil to the pan. Make sure it is shimmering.
Add the pork strips in batches. If you add it all at once, it will not brown. Make sure there is about an inch of space in between each piece of pork.
Sear the pork for about 1-2 minutes, then flip and sear for another minute or so. Adjust the heat as necessary, you want to keep it as high as possible without the pan scorching.
Continue searing until all the pork is cooked. Add more oil as necessary. Set aside on a plate, or put it in the oven on a pan on the "keep warm" setting (170 degrees F).
In a small bowl, combine 1 cup mayonnaise and 1 tablespoon Sriracha (more or less Sriracha to taste).
To assemble: Slice a roll in half lengthwise. Spread both sides with Sriracha mayo.
Top one side with pork, sliced cucumber, sliced jalapeno, lots of pickled carrots and daikon, and fistfuls of cilantro, Sriracha sauce and other 1/2 of roll.
Add the marinade and thinly sliced pork to a medium bowl, cover, and refrigerate for at least an hour, or up to 24 hours.
Make the pickled veggies: Chop the carrots and daikon into matchsticks.
Add the chopped veggies to a large bowl and sprinkle with 1 and 1/2 tablespoons salt and 1 and 1/2 tablespoons sugar. Use your hands to massage the sugar and salt into the veggies. We're doing this to get the carrots and daikon to release water, so that they will be flexible but still crunchy. After 15 minutes of sitting in the salt and sugar, you should be able to bend a carrot without it snapping
Pour the veggies into a colander and rinse them under water until all the salt and sugar is washed off.
Rinse out the bowl and make the brine: combine 1/2 sugar and 1 cup warm water, and stir to dissolve. Add the vinegar and a few shakes of salt. Stir it all together.
Add the rinsed carrots and daikon to the vinegar mixture, make sure all the veggies are covered, and stick it in the fridge for 45 minutes.
When the pork has marinated, heat a large skillet over medium high heat. Add about a tablespoon of oil to the pan. Make sure it is shimmering.
Add the pork strips in batches. If you add it all at once, it will not brown. Make sure there is about an inch of space in between each piece of pork.
Sear the pork for about 1-2 minutes, then flip and sear for another minute or so. Adjust the heat as necessary, you want to keep it as high as possible without the pan scorching.
Continue searing until all the pork is cooked. Add more oil as necessary. Set aside on a plate, or put it in the oven on a pan on the "keep warm" setting (170 degrees F).
In a small bowl, combine 1 cup mayonnaise and 1 tablespoon Sriracha (more or less Sriracha to taste).
To assemble: Slice a roll in half lengthwise. Spread both sides with Sriracha mayo.
Top one side with pork, sliced cucumber, sliced jalapeno, lots of pickled carrots and daikon, and fistfuls of cilantro, Sriracha sauce and other 1/2 of roll.
Servings: 6