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. Roasted Pork Banh Mi.
serves 6 with plenty of leftover pork.
- ¼ cup mayonnaise
- 1 tablespoon asian fish sauce
- 1 teaspoon ground coriander
- 1 tablespoon each of whole white and black peppercorns
- .75 cup plus 2 tablespoons kosher salt
- ½ light brown sugar, packed
- 6 serrano chiles, crushed
- 10 clove garlic cloves, peeled and minced
- 6 jalapeÃ±os, thinly sliced
- 2 slice warm water
- 1 (3‑pound) boneless pork shoulder (also called â€œbuttâ€)
- 6 cup cold water
- ½ cup distilled white vinegar
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1½ cup 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 cup cilantro leaves
- 2 tablespoon additional asian fish sauce
- 1 tablespoon soy sauce
- hot sauce, for serving (optional)
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).