INFO
Great sandwich
Details
Ingredients Grilled port
- 1 lb of pork shoulder or pork but
- 3 tbsp of lemon grass
- 1 tbsp of minced garlic
- 1 tbsp of shallots, minced
- 2 tbsp of black pepper
- 1 tbsp of brown sugar
- 1 tbsp of chicken bouillon (or 1 cube)
- 2 tbsp oyster sauce
- optional: 1 tbsp of fish sauce
- 1 tbsp of hoisin sauce
- 1 tbsp of honey
- 2 tbsp of Chinese 5 spices
- 1 tbsp of curry (my add)
- 1 tbsp of chili garlic
- 2 tbsp of olive oil
- 23 Thai chili pepper
Ingredients for the Banh Mi sandwich
- Baguette
- Pickled carrots and daikon, [recipe here](Vietnamese Pickled Carrots Daikon Chua.md)
- Mayonnaise
- Cilantro
- Sliced cucumber
- Slice jalapenos
Method Grilled Pork
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Finely mince garlic & shallots
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In a bowl, mis all the grilled pork ingredients (but the pork)
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Slice the pork, 2 mm slices works great
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Toss the pork into the marinade
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Place in the fridge for a night (or a minimum of 4 hours)
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Pre-heat the oven to 400°
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In the meantime, put the pork on the skewers, lay the skewers resting on the side of the baking pan so that the meat does not rest on the pan
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Bake for 15 minutes
Method Banh Mi sandwich
- Take the pickled carrots and daicon our, slice the cucumber, jalapeno
- Open the baguette, keep one side hinged
- Spread the mayo
- Place some pork generously onto the baguette
- Layer on sliced cucumber, sliced jalapeno, pickled carrots and daikon
- Add some cilantro
- Close the baguette and enjoy
Quick View
| Traditional | |
|---|---|
| Serve | X |
| Preparation Time | X mn |
| Cooking Time | X mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special | skewer, small baking pan |
