Caramelized Pork Ban Mi BaguettesA featured Wine Club recipe for Madroña Vineyards.
Pair this Vietnamese-inspired dish with a chilled glass of Rosé!Yield: 2
Prep Time: 180 Minutes
Cook Time: 40 Minutes
• 10 oz pork tenderloin
• 1-1/4 Tablespoon fish sauce
• 1 Tablespoon honey
• ½ Tablespoon brown sugar
• 1 Tablespoon soy sauce, plus extra to serve
• 1/4 teaspoon sesame oil
• 1 garlic clove, crushed
• 1 teaspoon minced ginger
• A pinch of ground black pepper
• 2 large slices of baguette
• Pork liver paté (to taste)
• A handful of lettuce leaves
• A bunch of fresh cilantro
• A bunch of fresh mint (optional)
• Red or green chili, finely minced, (not too hot)
For the Pickled Vegetables:
• 4 Tablespoons granulated sugar
• ¾ teaspoon salt
• 4 Tablespoons rice wine vinegar
• 1 cucumber, halved, pealed and seeded/sliced thinly
• 1 carrot, very thinly sliced
• ½ mooli, thinly sliced
• 2 shallots, diced
• 1 green chili, sliced (not too hot)
1. To make the pickled vegetables, put the sugar and salt in a saucepan with 4 Tablespoons water and heat gently until boiling, stirring until the sugar has dissolved and a syrup has formed. Add the rice wine vinegar and leave to cool.
2. In a small bowl, cover the cucumber, carrot, mooli, shallots and chili with the syrup mixture and leave in the refrigerator for up to 3 hours before using. (You only use the vegetables in the sandwich, not the syrup.)
3. Slice the loin of pork into about ¼-1/2 inch thick pieces, put in a bowl and marinate with the fish sauce, honey, brown sugar, soy sauce, sesame oil, garlic, ginger and a pinch of black pepper. Mix really well and leave in the fridge for 30 minutes for the flavors to infuse.
4. Either on the barbecue/grill or in a very hot griddle pan, cook the pork slices for 2 minutes on each side until charred and caramelized, then leave to cool.
5. Slice open your baguette, splash oy sauce onto the inside and spread some pork liver paté along one half. Place the pork slices on top along with the lettuce, pickled vegetables, a good handful of cilantro and mint, if using, and a sprinkling of sliced chili.
Recipe sourced from A Perfect Day for a Picnic by Tori Finch