Bánh Mì

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Poctzarwaz
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Bánh Mì

Post by Poctzarwaz »

Dinner is ready for the next few days.

Bánh Mì

For the pulled pork:

2-pound boneless pork shoulder roast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 jalapeno, diced
1 2-inch piece of ginger, sliced thin
8 cloves garlic, minced
3/4 cup soy sauce (this turned out to be a salt bomb. I would recommend replacing some with beef or chicken stock to cut down on the salt).
1/4 cup white vinegar
1/2 cup brown sugar


For the pickled carrot:

1/2 cup distilled white vinegar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups coarsely shredded carrots


For the picked onion:

1/2 cup distilled white vinegar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 medium white or yellow onion sliced really thin


For the sandwiches:

pickled carrots (above)
picked onions (above)
2 long baguettes cut in thirds or 4-6 small rolls, split lengthwise
mayonnaise (for a kick make a Sriracha Mayo at about 1/3 Sriracha to 2/3 Mayo)
1 English cucumber, thinly sliced
1 jalapeno, thinly sliced
1 cup cilantro leaves
reserved sauce from pulled pork
hot sauce


Directions:
Season the pork shoulder with salt and pepper. In the insert of a slow cooker, stir together the jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar. Nestle the pork shoulder in the liquid. Cover and cook on low for 8 hours or high for 4-5, until the pork is very tender, rotating once during cooking process if desired. When the pork is ready, shred the meat. Strain and reserve the sauce, skimming any fat if necessary.

Make the pickled carrot and onion: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and let it sit for about 30 minutes. Drain well and refrigerate until ready to use. (follow the same for the onion).

To assemble the sandwich, slice the baguettes or rolls in half lengthwise. You can also toast them briefly for a better crunch (depending on your baguette). For more room, use your fingers to hollow out the baguette some (save the bread for croutons or something). Spread a thin layer of mayonnaise (or the Sriracha mayonnaise) on the bottom half. Top with the pulled pork, cucumber, cilantro, pickled carrots and onions, and sliced jalapenos. Drizzle with reserved sauce and hot sauce. Close the sandwiches and enjoy.

Don't let the long instructions fool you - it's ridiculously easy to make. Pretty tasty, too.
Caesar si viveret, ad remum dareris.

Poct#1285

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Jae
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Re: Bánh Mì

Post by Jae »

Oboy - I know what I'm making for Mother's Day! *drools*
People who circumscribe their lives to conform to the narrow expectations of others get exactly what they deserve.

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