Grilled Pork Banh Mi Sandwiches with Quick Pickles

(from castro15’s recipe box)

Categories: Sandwiches

Ingredients

  • For the pickles:
  • 1 large carrot, shredded
  • 2 small cucumbers, sliced into ribbons with a vegetable peeler
  • 1/2 small onion, sliced into thin rings
  • 1/2 cup unseasoned rice vinegar
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 5 black peppercorns
  • 1 fresh chile, halved lengthwise
  • For the pork:
  • 1 1/4 lbs. pork tenderloin
  • 1/2 cup light brown sugar
  • 3 tbsp. soy sauce
  • 3 tbsp. canola oil
  • Grated zest of 1 lime
  • 2 tbsp. fresh lime juice
  • 1 tbsp. fish sauce
  • 1 shallot, thinly sliced
  • 2 garlic clover, very thinly sliced
  • 1 tbsp. Sriracha
  • 1/4 tsp ground white pepper
  • For the sandwiches:
  • 4 individual baguettes, split and toasted
  • Mayo
  • Sriracha
  • 2 cups fresh cilantro leaves

Directions

  1. Make the pickles: In a heatproof medium bowl, combine the carrot, cucumbers and onion. In a small saucepan, bring the vinegar, granulated sugar, salt, peppercorns, and chile to a boil. Reduce the heat and simmer for 3 minutes, then remove from the heat and let cool for 5 minutes. Pour over the vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Pickles will keep, chilled in the brine, for 1 week.

  2. Make the pork: Using a very sharp knife, cut the pork into 1/4-inch-thick medallions. In a medium bowl, combine the brown sugar, soy sauce, oil, lime zest, lime juice, fish sauce, shallot, garlic, Sriracha, and white pepper. Add the pork and toss to coat. Cover and refrigerate for at least 1 hour and up to 4 hours. Drain the pork.

  3. Heat a heavy skillet or grill pan over medium-high heat until super hot. Add the pork, spreading it out as best you can, and sear until dark and caramelized, 2 to 3 minutes, then flip it to finish cooking, another 2 to 3 minutes.

  4. Assemble the sandwiches: Spread a generous amount of mayo on both sides of each baguette and squiggle with some Sriracha. Pile about 1/3 cup of pickles on the bottom half of each baguette. Top each sandwich with one-quarter of the grilled pork and 1/2 cup cilantro leaves. Close the sandwiches and cut in half.

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