Name: Pork Banh Mi
Prep time: 10 min
Total time: 9 h 30 min
Yield: 4
Ingredients: 4 lb. pork shoulder, trimmed of excess fat; kosher salt; Freshly ground black pepper; 1 onion, cut into quarters; 3 jalapeños; 3/4 c. sugar; 3/4 c. white vinegar; 1/2 c. soy sauce; 1/3 c. fish sauce; 3 garlic cloves, chopped; 3-inch piece of ginger, peeled and sliced; 1 c. carrots, cut into matchsticks; 2 c. Shredded cabbage; 1/4 c. mayo; 1 tbsp. sriracha; 4 baguettes, cut in half lengthwise; 1/4 c. fresh cilantro, chopped; 1/4 c. Cucumbers, sliced

Step 1In the bowl of a slow cooker, add the pork shoulder. Season generously with salt and pepper. Add onions, 2 chopped jalapeños, 1/2 cup sugar, 1/2 cup vinegar, soy sauce, fish sauce, garlic, ginger and 1 cup of water. Cook on low for 9 hours.

Step 2Meanwhile, in a large glass jar combine 1/2 cup water, 1/4 cup sugar, 1/4 cup vinegar and 1 tbsp salt. Shake well to combine and add carrots and cabbage. In a small jar combine mayonnaise and sriracha. Refrigerate both jars while pork is braising.

Step 3After 9 hours, transfer the pork to a cutting board and remove any excess fat. Skim the fat from the braising liquid and strain into a sauce pan. Bring to a boil and simmer on low until reduced approximately by half, about 10 minutes. Season with salt.

Step 4Shred the pork using 2 forks and mix in a bowl with 1 cup of the reduced cooking liquid. Spread a thin layer of sriracha mayo on the sides of each baguette. Top with shredded pork, cilantro, sliced jalapeños, cucumbers and pickled slaw.

Pork Banh Mi

Ingredients

Directions

Meals & Cooking