Steps to Prepare Award-winning Grilled Lemongrass Pork Banh Mi Sandwiches
Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Award-winning Grilled Lemongrass Pork Banh Mi Sandwiches. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grilled Lemongrass Pork Banh Mi Sandwiches, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Lemongrass Pork Banh Mi Sandwiches delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Lemongrass Pork Banh Mi Sandwiches is 4 Sandwiches. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can cook Grilled Lemongrass Pork Banh Mi Sandwiches using 28 ingredients and 7 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Grilled Lemongrass Pork Banh Mi Sandwiches:
- Marinade:
- 1/2 cup minced lemongrass (sub 3 tbsp lemongrass paste)
- 1/2 cup sugar
- 2 1/2 tbsp fish sauce
- 1 1/2 tbsp ground black pepper
- 1/4 cup green onions minced
- 5 shallots, peeled and minced
- 1 tbsp garlic olive oil (sub 3 minced garlic cloves)
- 2 tbsp roasted sesame oil
- 2 tbsp peanut oil/regular cooking oil
- 2 tbsp sweet soy sauce
- Do Chua:
- 1 cup rice vinegar
- 1/2 cup white sugar
- 1/2 cup water
- 1 tsp salt
- 3/4 cup daikon cut into matchsticks
- 3/4 cup carrots cut into matchsticks
- Spread:
- 1/2 cup mayonnaise
- 2 tbsp sriracha
- Other Ingredients:
- 4 Bakers of Paris mini baguettes
- 1 1/2 lbs boneless center-cut pork loin roast, sliced thin (1/8 to 1/4 inch) or sub pork butt
- 1 small cucumber
- 1 bunch cilantro
- 1 lime
- 2 jalapenos
Instructions to make Grilled Lemongrass Pork Banh Mi Sandwiches
- At least 3 hours before cooking (preferably the night before), whisk together marinade ingredients in a shallow bowl. Add raw pork, cover and refrigerate for at least 2 hours to marinade.
- At least 2 hours before cooking, boil water, rice vinegar, sugar and salt in a saucepan about a minute, stirring until sugar dissolves completely. Let pickling liquid cool while chopping daikon and carrots into matchsticks. Pour cooled pickling liquid over daikon and carrots in a bowl so they stay submerged, cover, then refrigerate for an hour.
- Make sriracha mayo by whisking together in a bowl (can be done whenever)
- Cut cucumber into small matchstick length slices, but a bit wider, similar to sliced pickles in a jar, set aside. Take leafy cilantro bits off of the stems and set aside in a pile. Slice lime in quarters. Slice jalapenos after de-seeding/removing the membrane.
- Cook pork on grill over high heat ensuring black marks, it won't take long, maybe 3-4 minutes per piece. Slice meat into small strips. Meanwhile cut bread open and scoop out a good portion of the middle - this can be set aside to dip in the sriracha mayo on the side ;)
- Toast bread while meat is cooking, ensuring it is toasted on the inside where it was cut (spread it open so the heat hits the white part) Spread sriracha mayo on bread liberally, then add meat into the hollowed out part of the bread.
- Drain Do Chua, add to sandwich on top of the meat, along with cucumbers on the sides of the meat against the bread. Sprinkle cilantro and jalapenos on top, squirt with lime and enjoy!
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