Name: Pork Banh Mi
Prep time: 10 min
Cook time: 10 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pork Banh Mi

1. 4 lb. pork shoulder, trimmed of excess fat -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1 onion, cut into quarters -

5. 3 jalapeños -

6. 3/4 c. sugar -

7. 3/4 c. white vinegar -

8. 1/2 c. soy sauce -

9. 1/3 c. fish sauce -

10. 3 garlic cloves, chopped -

11. 3-inch piece of ginger, peeled and sliced -

12. 1 c. carrots, cut into matchsticks -

13. 2 c. Shredded cabbage -

14. 1/4 c. mayo -

15. 1 tbsp. Sriracha -

16. 4 baguettes, cut in half lengthwise -

17. 1/4 c. fresh cilantro, chopped -

18. 1/4 c. Cucumbers, sliced -

How to cook deliciously - Pork Banh Mi

1. Stage

In 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.

2. Stage

Meanwhile, 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.

3. Stage

After 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.

4. Stage

Shred 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.