Best Caramelized Pork Bánh Mì Recipes

Vietnamese Caramel Pork image

Provided by Nagi

Categories Main

Time 1h40m

Number Of Ingredients 9

1/2 cup / 100g brown sugar, tightly packed
1 tbsp water
1 kg / 2 lb pork shoulder ((butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a))
1.5 cups / 375 ml coconut water ((Note 1b))
1 eschallot / shallot (, very finely sliced (Note 2))
2 garlic cloves (, minced)
1 1/2 tbsp fish sauce
1/4 tsp white pepper
Red chilli and finely sliced shallots/green onions

Steps:

Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
Stir and the pork will brown and caramelise in the fat.
Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.

Nutrition Facts : ServingSize 365 g, Calories 727 kcal

Caramelized Pork Banh Mi image

Provided by threeovens

Time 25m

Yield 6 serving(s)

Number Of Ingredients 23

1/4 lb baby carrots, peeled
1 bunch red radish
1/2 cup water
1 cup apple cider vinegar
1 tablespoon kosher salt
2 tablespoons sugar
1 -1 1/2 lb pork tenderloin
3 tablespoons fish sauce
2 tablespoons maple syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1/4 teaspoon gingerroot, minced
1 green onion, sliced thinly
1/2 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
1 loaf sweet French baguettes (thin) or 1 loaf french bread sandwich bun (try to get the kind of French bread with a crisp crust and tender light center)
red leaf lettuce
sliced jalapeno pepper
fresh cilantro
pate (optional, but recommended) or liverwurst (optional, but recommended)
mayonnaise

Steps:

Slice carrots and radishes in fourths or sixths lengthwise, depending on size (you are making a sort of slaw).
Combine with remaining ingredients; set aside for flavors to meld an hour or up to overnight (will keep for several days, refrigerated).
Slice tenderloin, against the grain, into 1/2 inch slices; pound to an even 1/4 inch thickness between plastic wrap.
Make a marinade by combining fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, minced garlic, minced ginger, green onion, and black pepper; make sure all the pork is coated in the marinade and let sit for 10 to 30 minutes.
Heat your grill, grill pan, or cast iron skillet to high; add vegetable oil to marinated pork and stir to coat.
Sear pork 1 to 2 minutes per side (it cooks very quickly).
To assemble sandwiches, slice the baguette and spread with mayonnaise on one side and pate (or liverwurst) on the other (if using); add lettuce, meat, pickled vegetables, sliced jalapeno, and cilantro.

Nutrition Facts : Calories 694.2, Fat 10.8, SaturatedFat 2.4, Cholesterol 49.1, Sodium 3138.8, Carbohydrate 110.5, Fiber 4.8, Sugar 16.4, Protein 37