PORK BANH MI

Pork Banh Mi image

Delicious Vietnamese-style sandwich.

Provided by andrea

Time 2h50m

Yield 4

Number Of Ingredients 18

Ingredients

6 stalks green onions, white and light green parts only, thinly sliced
2 cloves garlic, thinly sliced
¼ cup fish sauce
2 tablespoons white sugar
1 tablespoon honey
1 teaspoon ground black pepper
4 (8 ounce) bone-in pork chops
4 medium carrots, thinly peeled
1 ½ medium cucumbers, cut into thin strips
1 medium red onion, thinly sliced
¾ cup rice vinegar
4 teaspoons chili-garlic sauce, divided
1 tablespoon vegetable oil
2 (6 ounce) French baguettes, cut in half lengthwise
1 tablespoon mayonnaise, or to taste
1 tablespoon hoisin sauce, or to taste
3 medium jalapeno peppers, seeded and thinly sliced
½ cup coarsely chopped fresh cilantro

Steps:

Combine green onions, garlic, fish sauce, sugar, honey, and pepper in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
With 30 minutes left to marinade, combine carrots, cucumbers, red onion, rice vinegar, and 2 teaspoons chili-garlic sauce in a medium bowl. Stir to combine and let pickle until needed for sandwiches.
Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
Heat oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Remove meat from the bones and thinly slice.
Spread mayonnaise, hoisin sauce, and remaining chili-garlic sauce on the top halves of the baguettes. Layer pork, pickled vegetables, cilantro, and jalapenos on the bottom halves. Carefully close the baguettes. Slice each in half to make 4 sandwiches.

Nutrition Facts : Calories 618.2 calories, Carbohydrate 78.7 g, Cholesterol 66.8 mg, Fat 16.6 g, Fiber 6.2 g, Protein 39.2 g, SaturatedFat 4.3 g, Sodium 2098.5 mg, Sugar 20.7 g