All the Bahn Mi for Me

Is the Vietnamese Banh Mi sandwich quite possibly the best sandwich of all time? Let us ponder… does it involve juicy succulent roasted pork? Yes. Has it an ideal crusty baguette as the bread? Uh-huh. Is the flavor and texture profile complex? Only if you consider fresh basil, cilantro and mint, combined with the sweet and sour of pickled veggies, the flavor of the scallions, the crunch of salted peanuts the creaminess and heat of the chili garlic mayo complex? And all that awesomeness isn’t even counting the pork.  Mmmmmm pooorrk…. Really and truly its an amazing sandwich.  Watch and learn my friends.

 

Kitchen tools

The only special kitchen tool I used for this recipe was my roasting rack for the pork shoulder. It kept the pork up and out of the drippings and helped it cook evenly and crisp on all sides.

Leah”s ingredient Snobbery for this dish

I really prefer the Huy Fong brand chili garlic sauce for the mayo.  I know some people use sriracha, I’m more a chili garlic girl, myself

I also used  Nakano brand Seasoned rice vinegar to pickle the veggies, which was very good.

Print Recipe
All the Bahn Mi for Me
Prep Time 20 minutes
Cook Time 10 hours
Passive Time 9 hours
Servings
Ingredients
dressing
Prep Time 20 minutes
Cook Time 10 hours
Passive Time 9 hours
Servings
Ingredients
dressing
Instructions
  1. OK , so I know what you're thinking, 10 HOURS? Not minutes? Yes, it's true, the pork does take a while to cook... but it doesn't make this recipe hard. Getting intimidated over this recipe is like getting intimidated over crock pot chili. It takes a long time but is in no way complex. I put my pork in the oven in the morning and left the house all day. That's low maintenance. Low, low, low maintenance.
  2. So here's how you do it. First rinse your pork shoulder and dry it. Set on your roasting rack and coat on all sides with salt and pepper. Set the roasting rack in a pan and place into preheated 250 degree oven.
  3. While the pork is cooking you can pickle your veggies. To do this julienne your radish and cucumber like so
  4. And then add these and the pre shredded carrot to the vinegar, sugar and salt, mixing well and making sure that the liquid covers all the veggies. Store in the fridge until use.
  5. Also while waiting you can clean and dry your basil, cilantro and mint and chop your jalapeno and scallions,
  6. Next you can crush up your peanuts ( i do it in a ziplock baggie) and stir together your mayo and chili garlic sauce. Now all the prep is set.
  7. At the 8 hour mark pull the pork out of the oven and check for doneness. You know it's done when a fork inserted into side shows very little resistance when twisted.
  8. Remove pork from oven and tent with foil. Let rest at room temperature for at least 15 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes total. When this process is complete you will end up with this gorgeous, crunchy, crispy, golden perfection. Beauty thy name is pork butt.
  9. When the pork is cool enough to handle, start pulling it off the bone and placing into a bowl. Shred with two forks.
  10. Heat your baguettes and when crusty and hot (10 minutes in a 400 degree oven) slice and spread with mayo, layer on meat, add scallions, herbs, jalapeno, pickled veggies and peanuts.
  11. Now your sandwich is complete. I served mine with some kettle cooked chips. leah
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