Banh-Mi Wrap

Name: Banh-Mi Wrap
Prep time: 2 h
Cook time: 5 min
Total time: 2 h 5 min
Yield: 4 serving(s)
Ingredients: 1/2 cup sugar; 1/2 cup distilled white vinegar; 1/2 teaspoon kosher salt; 4 cups shredded carrots (10 ounces); 1/4 cup soy sauce; 2 tablespoons fish sauce; 2 teaspoons sugar; 1 teaspoon five-spice powder; 1 teaspoon sriracha garlic sauce or 1 teaspoon garam masala; 1/2 teaspoon fresh ground black pepper; 2 garlic cloves, crushed; 1 small shallot, minced (about 3 tablespoons); 1 lb boneless pork loin chop, center cut (cut 1/2-inch thick); 4 flour tortillas; mayonnaise, to taste; 1 English cucumber, sliced thinly on the bias; 1 bunch fresh cilantro; 1 bunch of fresh mint; 4 jalapeno peppers, sliced thinly; 2 limes (each lime cut into 4 wedges)

Submitted by gailanng

"A cast iron skillet is required to accommodate the high heat for the sear. Recipe courtesy of Aarti Sequeira."

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Ready In:: 2hrs 5mins
Ingredients:: 20
Serves:: 4

ingredients

Pickled Carrots
¹⁄₂ cup sugar
¹⁄₂ cup distilled white vinegar
¹⁄₂ teaspoon kosher salt
4 cups shredded carrots (10 ounces)
Marinated Pork
¹⁄₄ cup soy sauce
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon five-spice powder
1 teaspoon sriracha garlic sauce or 1 teaspoon garam masala
¹⁄₂ teaspoon fresh ground black pepper
2 garlic cloves, crushed
1 small shallot, minced (about 3 tablespoons)
1 lb boneless pork loin chop, center cut (cut 1/2-inch thick)
Sandwiches
4 flour tortillas
mayonnaise, to taste
1 English cucumber, sliced thinly on the bias
1 bunch fresh cilantro
1 bunch of fresh mint
4 jalapeno peppers, sliced thinly
2 limes (each lime cut into 4 wedges)

directions

For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours.
For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour.
When you're ready to cook the pork, place a large cast iron skillet over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan; don't allow the meats to touch another piece. You want the meat to sear, not steam.
After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops.
Slice the chops into thin strips.
For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable, allowing a little char. If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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