Recette Pour Grilled Lemongrass Pork Banh Mi Sandwiches

Grilled Lemongrass Pork Banh Mi Sandwiches - Recettes simples pour la maison.

Vous pouvez faire cuire Grilled Lemongrass Pork Banh Mi Sandwiches avec 28 épices et 7 étapes. Voir le guide suivant!

1. Marinade:.
2. 1/2 cup minced lemongrass (sub 3 tbsp lemongrass paste).
3. 1/2 cup sugar.
4. 2 1/2 tbsp fish sauce.
5. 1 1/2 tbsp ground black pepper.
6. 1/4 cup green onions minced.
7. 5 shallots, peeled and minced.
8. 1 tbsp garlic olive oil (sub 3 minced garlic cloves).
9. 2 tbsp roasted sesame oil.
10. 2 tbsp peanut oil/regular cooking oil.
11. 2 tbsp sweet soy sauce.
12. Do Chua:.
13. 1 cup rice vinegar.
14. 1/2 cup white sugar.
15. 1/2 cup water.
16. 1 tsp salt.
17. 3/4 cup daikon cut into matchsticks.
18. 3/4 cup carrots cut into matchsticks.
19. Spread:.
20. 1/2 cup mayonnaise.
21. 2 tbsp sriracha.
22. Other Ingredients:.
23. 4 Bakers of Paris mini baguettes.
24. 1 1/2 lbs boneless center-cut pork loin roast, sliced thin (1/8 to 1/4 inch) or sub pork butt.
25. 1 small cucumber.
26. 1 bunch cilantro.
27. 1 lime.
28. 2 jalapenos.

1. At least 3 hours before cooking (preferably the night before), whisk together marinade ingredients in a shallow bowl. Add raw pork, cover and refrigerate for at least 2 hours to marinade..
2. At least 2 hours before cooking, boil water, rice vinegar, sugar and salt in a saucepan about a minute, stirring until sugar dissolves completely. Let pickling liquid cool while chopping daikon and carrots into matchsticks. Pour cooled pickling liquid over daikon and carrots in a bowl so they stay submerged, cover, then refrigerate for an hour..
3. Make sriracha mayo by whisking together in a bowl (can be done whenever).
4. Cut cucumber into small matchstick length slices, but a bit wider, similar to sliced pickles in a jar, set aside. Take leafy cilantro bits off of the stems and set aside in a pile. Slice lime in quarters. Slice jalapenos after de-seeding/removing the membrane..
5. Cook pork on grill over high heat ensuring black marks, it won't take long, maybe 3-4 minutes per piece. Slice meat into small strips. Meanwhile cut bread open and scoop out a good portion of the middle - this can be set aside to dip in the sriracha mayo on the side ;).
6. Toast bread while meat is cooking, ensuring it is toasted on the inside where it was cut (spread it open so the heat hits the white part) Spread sriracha mayo on bread liberally, then add meat into the hollowed out part of the bread..
7. Drain Do Chua, add to sandwich on top of the meat, along with cucumbers on the sides of the meat against the bread. Sprinkle cilantro and jalapenos on top, squirt with lime and enjoy!.