Caramelized Pork Banh Mi

Name: Caramelized Pork Banh Mi
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1/4 lb baby carrots, peeled; 1 bunch red radish; 1/2 cup water; 1 cup apple cider vinegar; 1 tablespoon kosher salt; 2 tablespoons sugar; 1 -1 1/2 lb pork tenderloin; 3 tablespoons fish sauce; 2 tablespoons maple syrup; 1 tablespoon brown sugar; 2 tablespoons soy sauce; 1/2 teaspoon sesame oil; 2 garlic cloves, minced; 1/4 teaspoon gingerroot, minced; 1 green onion, sliced thinly; 1/2 teaspoon fresh ground black pepper; 2 tablespoons vegetable oil; 1 loaf sweet French baguettes (thin) or 1 loaf french bread sandwich bun (try to get the kind of French bread with a crisp crust and tender light center); red leaf lettuce; sliced jalapeno pepper; fresh cilantro; pate (optional, but recommended) or liverwurst (optional, but recommended); mayonnaise

Submitted by LucyS-D

"A banh mi is basically a Vietnamese hero sandwich. Often made with ground pork, this one has pork tenderloin that can be grilled or pan seared. The pate is optional, but normally found in a banh mi. Recipe adapted from Yahoo! Shine."

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Ready In:: 25mins
Ingredients:: 23
Serves:: 6

ingredients

Pickled Carrots and Radishes
¹⁄₄ lb baby carrots, peeled
1 bunch red radish
¹⁄₂ cup water
1 cup apple cider vinegar
1 tablespoon kosher salt
2 tablespoons sugar
Caramelized Pork
1 - 1 ¹⁄₂ lb pork tenderloin
3 tablespoons fish sauce
2 tablespoons maple syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
¹⁄₂ teaspoon sesame oil
2 garlic cloves, minced
¹⁄₄ teaspoon gingerroot, minced
1 green onion, sliced thinly
¹⁄₂ teaspoon fresh ground black pepper
2 tablespoons vegetable oil
Banh Mi and Assembly
1 loaf sweet French baguettes (thin) or 1 loaf french bread sandwich bun (try to get the kind of French bread with a crisp crust and tender light center)
red leaf lettuce
sliced jalapeno pepper
fresh cilantro
pate (optional, but recommended) or liverwurst (optional, but recommended)
mayonnaise

directions

Slice carrots and radishes in fourths or sixths lengthwise, depending on size (you are making a sort of slaw).
Combine with remaining ingredients; set aside for flavors to meld an hour or up to overnight (will keep for several days, refrigerated).
Slice tenderloin, against the grain, into 1/2 inch slices; pound to an even 1/4 inch thickness between plastic wrap.
Make a marinade by combining fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, minced garlic, minced ginger, green onion, and black pepper; make sure all the pork is coated in the marinade and let sit for 10 to 30 minutes.
Heat your grill, grill pan, or cast iron skillet to high; add vegetable oil to marinated pork and stir to coat.
Sear pork 1 to 2 minutes per side (it cooks very quickly).
To assemble sandwiches, slice the baguette and spread with mayonnaise on one side and pate (or liverwurst) on the other (if using); add lettuce, meat, pickled vegetables, sliced jalapeno, and cilantro.

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Reviews

This was really excellent, and actually a lot less work than it seems. I made it pretty much as listed in the recipe, with one "cheat". Instead of making my own pickled veggies I used pre-made from a jar that I got from a local Asian grocery. (probably not as good, but a lot less fuss. This is a definite do again.

ClarkeCC

RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

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