BBQ Pork Sandwich (Banh Mi) Recipe

Jun 22, 2012 @ 1:41 PM
Posted by Farina Kingsley, Special Contributor

Nutrition

Cal/Serving: 977
Daily Value: 49%
Servings: 4

Balanced, High-Fiber

Fat	35g	54%
Saturated	9g	45%
Trans	0g	0%
Carbs	120g	40%
Fiber	8g	31%
Sugars	27g	0%
Protein	42g	84%
Cholesterol	78mg	26%
Sodium	3544mg	148%
Calcium	168mg	17%
Magnesium	143mg	36%
Potassium	1206mg	34%
Iron	8mg	46%
Zinc	5mg	33%
Vitamin A	6918IU	138%
Vitamin C	31mg	51%
Thiamin (B1)	2mg	110%
Riboflavin (B2)	1mg	49%
Niacin (B3)	13mg	66%
Vitamin B6	1mg	44%
Folic Acid (B9)	289µg	72%
Vitamin B12	1µg	15%
Vitamin D	2µg	0%
Vitamin E	3mg	17%
Vitamin K	42µg	52%
Fatty acids, total monounsaturated	13g	0%
Fatty acids, total polyunsaturated	10g	0%

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A product of French colonialism in Vietnam, this ever so popular sandwich is the perfect combination of east and west. Ideal for a simple lunch or dinner, make the pickled vegetables and BBQ Pork ahead to save on time.

INGREDIENTS

For the pickled vegetables:

1 cup carrots, thinly sliced into 3-inch matchsticks
1 cup daikon, thinly sliced into 3-inch matchsticks
2 green jalapeno chilies, sliced into thin rounds, on the bias
1 1/2 cups white vinegar
1/4 cup fish sauce
4 tablespoons granulated sugar
1 teaspoon salt
3 cloves garlic, smashed

For the pork:

2 cloves garlic, minced
1/4 cup minced shallots
1/4 cup minced lemongrass
3 black peppercorns
1 tablespoon light soy sauce
2 teaspoons fish sauce
1 tablespoon grated palm sugar
1 tablespoon canola oil
3/4 pound pork shoulder, sliced into 1/8-inch thin pieces
2 fresh crusty baguettes, cut on the bias into 7-inch lengths
1 English cucumber, cut into 4-inch matchstick pieces
1/2 cup mayonnaise
4 ounces pork or chicken liver pate
1 cup pickled vegetables
8 sprigs cilantro

DIRECTIONS

For the pickled vegetables:

Combine the vinegar, fish sauces, sugar, salt, and garlic in a medium sauce pan and cook over medium heat until the sugar dissolves. Remove the pan from the heat and let cool to room temperature. Fill two sterilized mason jars full of equal amounts of the sliced daikon, carrots and jalapeno. Add the pickling liquid, and place in the refrigerator for several hours, preferably overnight.

For the pork:

To marinate the meat, use a mortar and pestle or a food processor to grind together the garlic, shallots, lemongrass, peppercorns, and 1 tablespoon of water into a thick paste. Transfer the paste to a bowl and whisk in the soy sauce, fish sauce, palm sugar, and vegetable oil. Place the sliced pork in a large sealable plastic bag, pour the marinade on top, and combine until the meat is well coated with the marinade. Refrigerate overnight or for at least four hours.

30 minutes before cooking, remove pork from the refrigerator and bring to room temperature. Grill or sear the slices of pork for 1-2 minutes until crisp, brown and slightly charred on the edges. Transfer to a warm platter.

To assemble the sandwich, slice the loaves of bread in half without cutting all the way through and use a broiler to lightly toast the inside of the bread. While holding the bread open, spread a generous tablespoon of mayonnaise on the inside of the bread. Spread the pate on both sides (optional), add a small handful of cucumber slices, grilled pork and pickled vegetables. Garnish with several cilantro sprigs and serve immediately.