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Grilled Lemongrass Pork Banh Mi Sandwiches
Grilled Lemongrass Pork Banh Mi Sandwiches

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We hope you got insight from reading it, now let’s go back to grilled lemongrass pork banh mi sandwiches recipe. To make grilled lemongrass pork banh mi sandwiches you need 28 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Grilled Lemongrass Pork Banh Mi Sandwiches:
  1. Use Marinade:
  2. You need minced lemongrass (sub 3 tbsp lemongrass paste)
  3. Take sugar
  4. You need fish sauce
  5. Take ground black pepper
  6. Take green onions minced
  7. Use shallots, peeled and minced
  8. Take garlic olive oil (sub 3 minced garlic cloves)
  9. Provide roasted sesame oil
  10. Prepare peanut oil/regular cooking oil
  11. You need sweet soy sauce
  12. Use Do Chua:
  13. Prepare rice vinegar
  14. Prepare white sugar
  15. Provide water
  16. Take salt
  17. Get daikon cut into matchsticks
  18. Use carrots cut into matchsticks
  19. Use Spread:
  20. Provide mayonnaise
  21. You need sriracha
  22. You need Other Ingredients:
  23. Provide Bakers of Paris mini baguettes
  24. Use boneless center-cut pork loin roast, sliced thin (1/8 to 1/4 inch) or sub pork butt
  25. You need small cucumber
  26. Take cilantro
  27. Take lime
  28. Provide jalapenos
Instructions to make Grilled Lemongrass Pork Banh Mi Sandwiches:
  1. At least 3 hours before cooking (preferably the night before), whisk together marinade ingredients in a shallow bowl. Add raw pork, cover and refrigerate for at least 2 hours to marinade.
  2. At least 2 hours before cooking, boil water, rice vinegar, sugar and salt in a saucepan about a minute, stirring until sugar dissolves completely. Let pickling liquid cool while chopping daikon and carrots into matchsticks. Pour cooled pickling liquid over daikon and carrots in a bowl so they stay submerged, cover, then refrigerate for an hour.
  3. Make sriracha mayo by whisking together in a bowl (can be done whenever)
  4. Cut cucumber into small matchstick length slices, but a bit wider, similar to sliced pickles in a jar, set aside. Take leafy cilantro bits off of the stems and set aside in a pile. Slice lime in quarters. Slice jalapenos after de-seeding/removing the membrane.
  5. Cook pork on grill over high heat ensuring black marks, it won't take long, maybe 3-4 minutes per piece. Slice meat into small strips. Meanwhile cut bread open and scoop out a good portion of the middle - this can be set aside to dip in the sriracha mayo on the side ;)
  6. Toast bread while meat is cooking, ensuring it is toasted on the inside where it was cut (spread it open so the heat hits the white part) Spread sriracha mayo on bread liberally, then add meat into the hollowed out part of the bread.
  7. Drain Do Chua, add to sandwich on top of the meat, along with cucumbers on the sides of the meat against the bread. Sprinkle cilantro and jalapenos on top, squirt with lime and enjoy!

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