Banh Mi recipe - a delicious Vietnamese Sandwich made with succulent pork and fresh toppings on a French baguette, made with the ease of a slow cooker!
2long baguettes cut in thirds or 6 small rollssplit lengthwise
mayonnaise
pâtéoptional
1English cucumberthinly sliced
1jalapenothinly sliced
1cupcilantro leaves
reserved sauce from pulled pork
hot sauce
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Instructions
Slow Cooker Instructions
Season the pork shoulder with salt and pepper. If you have a few extra minutes, heat some olive oil in your slow cooker insert (or in a separate pan if your slow cooker doesn’t allow for this) and brown the pork on all sides. If not, no worries, skip this step. In the insert of a slow cooker stir together the jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar. Nestle the pork shoulder in the liquid. Cover and cook on low for 8 hours or high for 4-5, until the pork is very tender, rotating once during cooking process if desired. When the pork is ready, shred the meat. Strain and reserve the sauce, skimming any fat if necessary.
Pressure Cooker/Instant Pot Instructions
Season the pork shoulder with salt and pepper. If you have a few extra minutes, heat some olive oil in the pressure cooker on the sear setting and brown the pork on all sides. If not, no worries, skip this step.In the insert of an electric pressure cooker, stir together the jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar. Nestle the pork shoulder in the liquid. Cover and cook on high pressure for 65 minutes, then allow the pressure cooker to depressurize on its own. Shred the meat. To allow the sauce to thicken a bit, either set the pressure cooker to the simmer or slow cook setting and continue cooking until the sauce has reduced a bit. Strain and reserve the sauce, skimming any fat if necessary.
Make the Pickled Carrot
In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
Assemble the Sandwiches
To assemble the sandwich, slice the baguettes or rolls in half lengthwise. Spread a thin layer of mayonnaise (I like to spike mine with hot sauce) on the bottom half and if you like, some pate as well. Top with the pulled pork, cucumber, cilantro, pickled carrots and sliced jalapenos. Drizzle with reserved sauce and hot sauce. Close the sandwiches and enjoy.
Notes
Adapted from Charles Phan’s Garlic-Brined Pork Banh Mi, via Food & Wine.