Caramel Pork Banh Mi

Caramel Pork Banh Mi

First and foremost I have to thank whoever in Vietnam for coming up with the almighty banh mi: crusty french baguette sandwiching herby cilantro, pickled veg, kick-in-the-pants chilis, and an assortment of salty cold cuts. This perfect balance of yumminess is what sandwich dreams are all about. The only thing that was always just a tiny off was the lack of a tiny sweetness. Yes, I know, the pickled daikon and carrots have sugar but it doesn’t hit the spot quite in the same way as caramel pork. I would never claim to perfect a recipe but gaaawwwd, is this close for me. This salty sweet pork with hints of fish sauce, ginger and garlic, all swirled in a savory Vietnamese caramel sauce is the bomb.com. No need to take my word for it. Try it!
Caramel Pork Banh Mi


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Caramel Pork Banh Mi

Course Main Course
Cuisine Asian, Latinamerican, Vietnamese
Servings 4 servings

Ingredients

Pickled Daikon & Carrots

  • 1 1/2 cups carrots, julienned
  • 1 1/2 cups daikon, julienned
  • 1 tbsp salt
  • 1/4 cup sugar
  • 1/2 cup rice wine vinegar

Sriracha Lime Homemade Mayo

  • 2 large egg yolks
  • 1/4 tsp kosher salt
  • 1 tsp dijon mustard
  • 2 tbsp lime juice
  • 1 tbsp Sriracha
  • 1 1/2 cups chilled veggie oil

Caramel Pork

  • 1 tbsp sesame oil
  • 1 lb pork butt, thinly sliced into small pieces
  • 1 tbsp minced ginger
  • 1/2 tsp minced fresh chili
  • 4 garlic cloves, thinly sliced
  • 1/4 cup brown sugar
  • 1 tbsp fish sauce

Assembly

  • 1 large baguette, quartered and toasted
  • 1 cup cilantro
  • 1/4 cup sliced chilis or jalapeños (optional)

Recipe

Pickled Daikon & Carrots

  1. In a bowl, toss together carrots, daikon, salt and sugar. Rub the salt and sugar into the veggies until completely dissolved. Add the rice wine vinegar and 1 cup of water to the bowl and stir. Transfer to a 25oz mason jar and refrigerate at least overnight or up to a week before serving.

Sriracha Lime Homemade Mayo

  1. Use a food processor to blend all ingredients, except the cold oil, until combined, about 5-10 seconds. While still running, add the cold oil into the processor in a thin, steady pour (it should take you 1 minute to pour all of the oil into the food processor). The mixture should now be thick and mayonnaise-like.

Caramel Pork

  1. Heat 1/2 tbsp of sesame oil in a large pan over medium-high heat. Brown and cook the pork and remove it from the pan. Lower the heat to medium and add the remaining ingredientes to the pan with 3/4 cups of water. Stir constantly until the sauce thickens slightly and resembles a loose caramel. Add the pork back into the pan and toss with sauce. Remove the pan from the heat.

Assembly

  1. To assemble, slice a baguette in quarters and half each portion. On each bottom piece of bread, spread some of the mayo and top with pork, pickled veggies, cilantro, and chilis or jalapeño. Serve and enjoy!


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