Seared Pork Banh Mi Food

SEARED RIB EYE BAHN MI

Steps:

• For the quick-pickled vegetables: Bring the rice vinegar, sugar, chile paste and 1/2 cup water to a boil in a small saucepan. Combine the radishes and carrots in a small bowl and pour the pickling liquid over the top. Set aside and allow to cool and pickle while you prepare the remaining ingredients, at least 20 minutes or up to 1 hour.
• For the rib-eye steak: Heat the olive oil in a large heavy-bottomed skillet over medium to medium-high heat. Sprinkle the steak on all sides with the salt and pepper. Place the steak in the skillet and cook until it reaches the desired temperature, about 4 minutes per side for a perfect medium-rare. Meanwhile, mix the butter and soy sauce together in a small bowl. Remove the steak to a plate and immediately spread the soy butter over the top. Let the steak rest and the butter melt into the steak, 5 to 7 minutes.
• For the spicy mayonnaise: Mix together the mayonnaise, chile paste and sesame oil in a small bowl until completely combined. Set aside.
• To assemble: Using a sharp knife, split the baguette through the middle. Spread the top and bottom with the spicy mayonnaise. Thinly slice the steak and shingle it on the bottom of the bread. Drain the pickled carrots and radishes and place on top of the steak. Finish with the cucumber ribbons and cilantro. Cut the sandwich into thirds or fourths and serve.

PORK AND PATE BANH MI

Steps:

• For the roast pork: Combine the garlic, shallots, fish sauce, sugar, lemongrass, black pepper and 2 tablespoons (30 grams) water in a blender; puree until combined, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage well. Marinate for at least 1 hour.
• Heat a medium skillet on high heat and add some oil. When you see white wisps of smoke, saute the pork until cooked through, about 5 minutes.
• For the pickled carrots: Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.
• For the banh mi build: Combine the mayonnaise and pate in a bowl, then spread on the top and bottom of the toasted bread. Top it with the cilantro leaves, chiles, cucumber ribbons, pickled carrots and the grilled pork. There may be some leftover pork, so smash it into your mouth and enjoy while building the banh mi. Sprinkle with the soy sauce and close with the upper half of the baguette.

SEARED PORK BANH MI

Steps:

• Pickled Veggies:.
• Make this the day before or early in the morning the day of making the sandwiches. Best if used chilled.
• To make, boil water with sugar and vinegar. Let boil for 3 minutes to dissolve sugar; remove from heat.
• Place sliced veggies into a large mason jar. Once boiled mixture has cooled slightly, pour over veggies in jar. Then close lid tightly and place in fridge for 6-8 hours, or longer.
• Sriracha Mayo:.
• Whisk mayonnaise ingredients together; refrigerate. Reminder: Adjust levels of sriracha according to taste.
• Pork Marinade:.
• Before prepping meat, in a small bowl mix together the marinade ingredients, excluding the the vegetable oil. Set aside.
• Start slicing pork roast. Using a serrated knife allows to slicing pretty thin. You want it about 1/4 inch thick. (Not so thin it's falling apart, but not so thick that it will get tough when it cooks.) The pieces will cook down a bit, so make them a little longer and wider than you'd want on a sandwich.
• Place sliced pork into a heavy duty ziploc bag. Pour marinade on top; refrigerate for 4-6 hours.
• To Finish:.
• Set out a large skillet; pour about 3-4 tablespoons vegetable or canola oil on bottom of skillet.
• Turn heat to medium high to heat oil. Meanwhile, lay out a large baking sheet lined with paper towels.
• Once oil has heated, remove pieces of pork one-by-one with tongs from ziploc bag and slowly place into oil (you want oil to sizzle when you place meat in, but if it pops too much, turn heat slightly down).
• Flip meat over to cook both sides evenly. Once edges start to brown, remove from pot with tongs and set on paper towel lined baking sheet.
• Sear meat in batches until it's all cooked. Let rest on baking sheet while you assemble the other sandwich ingredients.
• Assembling Sandwich:.
• Start assembly by slicing baguettes or french rolls. Spread spicy mayo on bottom side of roll.
• Place several slices of meat over the mayo, then layer with pickled veggies, fresh cucumbers, jalapeño and fresh cilantro.

PORK BANH MI

Steps:

• For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
• Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
• Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
• For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
• To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
• Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
• Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
• Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
• Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

CARAMELIZED PORK BANH MI

Steps:

• 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.

ROASTED PORK BANH MI

Steps:

• Preheat oven to 400 degrees.
• Mix the broccoli slaw, sugar and vinegar in a bowl. Let sit in the fridge while preparing the rest of the sandwich.
• Season the Pork with salt and pepper and roast for 20 minutes or until cooked to your liking (150-160 degrees).
• Let rest at least 5 minutes and slice thin.
• Cut the baguette in to 4 equal pieces and split in half. Spread mayonnaise on the bread, top with the roasted pork, cilantro, and broccoli slaw.