Roasted Pork Banh Mi

This is a nearly perfect bit of culinary love because it so expertly combines the best of both the French and Vietnamese cultures in one sandwich. That is why I am entering it in the Chez What? Culinary Smackdown. http://alittlebitofchristo.blogspot.com/2010/08/dog-days-of-summer.html

Ingredients:

0.25 c mayonnaise

1 T asian fish sauce

1 t ground coriander

1 T each of whole white and black peppercorns

0.75 c plus 2 tablespoons kosher salt

0.5 light brown sugar, packed

6 serrano chiles, crushed

10 clv garlic cloves, peeled and minced

6 jalapeÃ±os, thinly sliced

2 sli warm water

1 (3-pound) boneless pork shoulder (also called â€œbuttâ€)

6 c cold water

0.5 c distilled white vinegar

0.5 c granulated sugar

0.5 t kosher salt

1.5 c coarsely shredded carrots (about 6 carrots)

2 long baguettes, split lengthwise, centers slightly hollowed out

1 seedless cucumber, halved crosswise and thinly sliced lengthwise

1 c cilantro leaves

2 T additional asian fish sauce

1 T soy sauce

0 hot sauce, for serving (optional)

Yield	Servings
Prep time	2 hours
Recipe	Lunch Meat
Ingredients	vinegar soy sauce serano pork mayonnaise jalapeno cucumber coriander cilantro carrot brown sugar baguette asian fish sauce

Yield

Prep time

2 hours

Recipe

Lunch Meat

Ingredients

vinegar soy sauce serano pork mayonnaise jalapeno cucumber coriander cilantro carrot brown sugar baguette asian fish sauce

Directions

n a small bowl add the mayonnaise, 1 tablespoon Asian Fish sauce and ground coriander. Mix well and set aside.

In a small skillet, toast the white and black peppercorns over moderately high heat until fragrant, about 1 minute. Transfer them to a work surface and using the side of a heavy knife, coarsely crack the peppercorns; transfer to a large, deep bowl. Add the 3/4 cup plus 2 tablespoons kosher salt and the brown sugar, and then add the Serrano chilis, garlic and one-third of the jalapenos. Stir in the warm water until the sugar and salt are dissolved. Add the pork and enough cold water to submerge the roast. Cover and refrigerate overnight.

Preheat the oven to 400 degrees F. Drain the pork and pat dry, then transfer to a roasting pan. Let the pork return to room temperature. Roast the pork for about 1 hour and 15 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165 degrees F. Let rest for 30 minutes before slicing thinly.

Meanwhile, in a medium bowl, combine the white vinegar, granulated sugar and table salt and stir until dissolved. Add the carrots and let stand until softened, about 30 minutes. Drain well.

Spread the cut sides of the rolls with the spiced mayonnaise you set aside. Top with roasted pork, cucumber, cilantro leaves, pickled carrots and the remaining sliced jalapenos. Sprinkle lightly with the fish and soy sauce. Close the sandwiches. Cut the baguettes in thirds and serve with hot sauce (optional).

Notes:

serves 6 with plenty of leftover pork.