PORK BANH MI

Pork Banh Mi image

Provided by Amy Pottinger

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

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2 tablespoons crushed garlic
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sriracha
2 tablespoons sugar
2 teaspoons salt
One 12-ounce bottle rice wine vinegar
2 pork chops, halved lengthwise, bone removed
1 tablespoon olive oil
1 tablespoon salt
1 tablespoon sugar
Pinch red pepper
6 to 8 radishes, julienned
4 jalapeños, thinly sliced
3 carrots, julienned
Mayonnaise, for the sauce
Sriracha, for the sauce
2 loaves French bread
English cucumber, thinly sliced, for topping

Steps:

For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.