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Pork Banh Mi with Homemade Pickles

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I like to make food from everywhere, I pick up ideas on my travels but most of the time I make things that I haven’t eaten before. Researching and planning food is half the fun of my job, I get to be creative and look at what other people do but in the long run I can combine whatever I like to achieve the flavors I’m after. My banh mi sandwich is intense, fresh carrot and daikon pickles spiced with star anise, marinated lemongrass pork and a spicy cilantro mayo sauce on fresh baked bread. The components on their own are great, but all together stuffed into a baguette completes the package and a much easier vehicle for stuffing your face, I could eat a dozen of these!

I use this baguette recipe.

 

















Pork Banh Mi with Homemade Pickles


Ingredients

Carrot and Daikon Pickles

  • 3 c rice wine vinegar
  • 2 c water
  • ½ c sugar
  • 4 tsp. salt
  • 20 peppercorns
  • 2 star anise
  • 3 large carrots
  • 1 daikon radish
  • ¼ c packed cilantro

Pork Marinade

  • 3 lemongrass stalks
  • 2 inches’ ginger
  • 2 medium shallots
  • 10 garlic cloves
  • 6 tbsp. fish sauce
  • ¼ c soy sauce
  • ¼ c brown sugar
  • 2 tbsp. rice wine vinegar
  • 6 lb pork loin, thinly sliced

Cilantro Sauce

  • 1 c cilantro
  • 2 inches ginger
  • 4 garlic cloves
  • ¼ c sambal (sriracha paste)
  • 1 -2 limes, zest and juice
  • 3 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 c mayo

Sandwich

  • Baguette
  • Cucumber, sliced
  • Cilantro sprigs
  • Jalapeño, thinly sliced
  • Baguette
  • Cucumber, sliced
  • Cilantro sprigs
  • Jalapeño, thinly sliced

Directions

Carrot and Daikon Pickles

  1. The pickles are best if made at least 2 days in advance, 3 or 5 is best.
  2. In a medium pot add the ingredients from vinegar to star anise, heat until the sugar is dissolved.
  3. Peel the carrots and daikon radish, cut into medium length matchsticks, too long and you’ll pull them out of the sandwich while you eat.
  4. Add the carrots, daikon and cilantro into a large plastic container with a lid, toss it around to distribute the cilantro.
  5. Pour over the brining liquid and refrigerate for at least 3 days before use for best pickling.

Pork Marinade

  1. Roughly chop the lemongrass, ginger and shallots, add those and the garlic to a food processor, blitz until you have fine paste.
  2. Scrap the herb paste into the container you are going to marinade the pork in and add the remaining ingredients except the meat.
  3. Stir everything together, taste and adjust to your liking.
  4. Add the sliced pork loin, stir and marinade in the refrigerator for 4-8 hours.

Cilantro Sauce

  1. Into a food processor add the ginger and garlic, chop finely, add the sambal and grind into a paste.
  2. Add the cilantro, lime zest, lime juice, fish sauce and brown sugar, pulse a few times until the cilantro is chopped but not obliterated.
  3. Add the mayo and pulse until just combined, chill until needed.

Sandwich

  1. Cook the pork in a dry frying pan or on a large griddle, they cook quickly so keep a close eye on them and don’t over cook them, you want the center to to be a little pink.
  2. To assemble the sandwich slice open the baguette, smear sauce on both sides and stuff with the cooked pork, pickled vegetables and cucumbers, cilantro and jalapeno if desired.

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