Pork Bahn Mi
A delicious lemongrass marinated pork sandwich loaded up with a crunchy daikon slaw and spicy mayo
Ingredients
- 6 6 inch French Baguette
- 1 Jalapeno sliced
- 1 English Cucumber cut in half and then thinly slice lengthwise
- ¾ cup Mayonnasie
- ½ cup Sriracha
- Cooking Spray
For the Pork
- 3 lb Pork Roast
- 2 tbsp Lemongrass minced
- 2 tbsp Oil
- 2 tbsp Rice Vinegar
- 1 tbsp Grated Ginger
- 1 tsp Salt
- 1 tsp White Pepper
For the Daikon Slaw
- 1 cup Shredded Carrots
- 1 cup Shredded Cabbage
- 1 Lemon juice and zest
- 1 cup Shredded Daikon Radish
- ½ Red Onion thinly sliced
- ½ cup Fresh Cilantro chopped
- ¼ cup Oil
- ¼ cup Rice Vinegar
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Ground Ginger
Instructions
- Add all ingredients for the pork marinade to a gallon zipper bag and combine. Add pork roast and seal bag. Place in refrigerator to marinate for 4 hours (up to 24hours).
- Preheat over to 400degF.
- Place marinated pork on a baking rack on a parchment paper covered baking sheet. Bake in oven for 45 minutes. Remove from oven and let rest for at least 10 minutes before thinly (a meat slicer works great for this).
- In a bowl, combine ingredients for the daikon slaw. Thoroughly mix together then cover and place in refrigerator until ready to build the sandwiches.
- In another smaller bowl, add mayonnaise and sriracha and mix thoroughly. If you have a squeeze bottle, add spicy mayo to bottle and place in refrigerator until ready to make sandwiches.
- Over medium high heat, heat up grill pan or frying pan. Cut each baguette in half and spray each side with cooking spray. Grill each piece of bread and set aside.
- Add 5-6 slices of pork to bottom bread, add 4-5 slices of cucumber, then a portion of slaw, drizzle with spicy mayo, a few jalapenos slices and place top bread on. Use two long toothpicks then slice in half.
Tried this recipe?Let us know how it was!