Fully Loaded Banh Mi
-
2 ea medium carrots, julienned -
1 lg daikon radish, julienned
-
1 cup water
-
1 cup white vinegar
-
2 tsp kosher salt
-
1 tsp sugar
-
1 ½ lbs pounds boneless pork shoulder, sliced into 1/4-inch thick strips
-
¼ cup finely diced white onion
-
2 tbsp minced garlic (~5 large cloves)
-
¼ cup granulated sugar
-
2 tbsp fish sauce
-
1 tbsp sesame oil
-
1 tbsp
-
1 tsp black pepper
-
4 ea demi baguettes
-
4 ea mini cucumbers, cut into thin, long strips
-
1 ea jalapeño, thinly sliced
-
1 ea Fresh cilantro
-
½ cup Flavortown Sriracha Aioli for serving
Fully Loaded Banh Mi
Ingredients
Directions
- Place sliced carrots and daikon in a large heat safe bowl.
- Add the water, vinegar, salt and sugar to a saucepan over medium-high heat. Heat to a simmer until sugar and salt are dissolved.
- Remove from heat and pour the brine directly over vegetables. Cover and refrigerate while you prepare the other ingredients.
- Whisk together all marinade ingredients in a large bowl. Add in the pork and toss well to coat. Cover and refrigerate at least 1 hour, or overnight.
- Preheat the oven to 375ËšF.
- Line a baking sheet with parchment paper or foil, and set a wire rack on top
- Arrange the marinated pork evenly on the wire rack.
- Bake for about 15 minutes, or until a meat thermometer reads 150ËšF internal temperature.
- Switch oven to broil, and move the rack to the top of the oven.
- Broil the pork for 2-4 minutes, then flip the slices over with a tong and broil for another 2-4 minutes, until nicely browned. Keep a close eye to prevent burning.
- Slather 1 tbsp of Sriracha Aioli on each side of the bread. Top with a layer of pork, a layer of pickled veggies, cucumber slices, jalapeño slices and cilantro. Enjoy!
Sauce Up
Your Inbox
