Pork banh mi sandwich

  • Preparation 1 h 15
  • Refrigeration 1 h
  • Cooking 15 min
  • Servings 4 to 6
  • Freezing I do not suggest

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Ingredients for the pickled vegetables

  • 1 1/2 cup (375 ml) white vinegar
  • 1 cup (250 ml) water
  • 1 1/2 tablespoon (22.5 ml) sugar
  • 2 teaspoons (10 ml) salt
  • 1 cup (250 ml) daikon (or radish), cut into julienne
  • 1 cup (250 ml) carrots, cut into julienne

Ingredients for the marinade

  • 1 3/4 lb (800 g) pork tenderloin, thinly sliced
  • 1/3 cup (80 ml) fish sauce
  • 1/3 cup (80 ml) maple syrup
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) mirin
  • Juice of 1 lime
  • 1 tablespoon (15 ml) grated fresh ginger
  • 1 tablespoon (15 ml) sesame oil
  • 3 large garlic cloves, finely chopped

Ingredients for the spicy mayonnaise

  • 1/2 cup (125 ml) mayonnaise
  • 1 tablespoon (15 ml) sambal oelek
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (15 ml) rice vinegar
  • 2 garlic cloves, finely chopped

Ingredients for the sandwiches

  • 1 baguette, cut into 4 (or 6) pieces
  • Cucumber strips
  • Fresh cilantro

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Preparation

  • In a saucepan heated over high heat, put the vinegar, water, sugar and salt and stir. Heat for a few minutes while stirring, just enough to dissolve the salt and sugar. Remove from heat, add the daikon and carrots and stir. Let marinate for 30 minutes, then drain. Set aside.
  • Place the pork in a large airtight container and set aside.
  • In a bowl, combine the fish sauce, maple syrup, soy sauce, mirin, lime juice, ginger, sesame oil and garlic, season with salt and pepper and mix. Pour over the pork, toss and refrigerate for 1 hour.
  • In a bowl, combine the ingredients for the mayonnaise, season with salt and pepper and mix. Refrigerate.
  • Preheat the oven to 450°F (230°C). Drain the meat, spread it out on a baking sheet and place in the oven. Bake for about 15 minutes, or until the meat is cooked through but still juicy.
  • Cut the baguette into 4 (or 6) pieces, split each piece open, spread plenty of mayonnaise inside and fill with meat. Add pickled vegetables, a few cucumber strips and lots of fresh cilantro!