“It’s been a long time, I shouldn’t have left you” ~Aaliyah (RIP) & Timberland
Hey Everyone! I’mmmm back! It has been quite a long time since I posted anything as I was busy graduating! Whoo hoo! I finally did it (and with honors-who knew)?
I have been thinking about what my first blog would be once I came back and as I tossed around ideas it really came down to what I was craving for lunch today – BBQ Pork Banh Mi Sandwich. If you are a regular you will remember one of my blogs that mirrored this craving, only I drove to another city to satisfy my hunger. This time I decided to make my own (for me and the Husband).
Yesterday, I made my pickled daikon and carrots. Super easy.
1 shredded carrot
1 shredded daikon
2 c rice vinegar
2 heaping T of granulated sugar
1 pinch of salt
In a saucepan, heat the vinegar, sugar and salt until dissolved. Remove from heat, add a few ice cubes to cool liquid and then pour over veggies. Let cool and store in fridge. I like to store mine in mason jars but any tight sealing container will work.
I love banh mi sandwiches because they combine the most delicious Asian food with crispy and flakey baguette. If you go to any Vietnamese deli you will find so many combinations of toppings. My favorite banh mi is the BBQ pork. It offers so many different flavors and textures ands awakens sleepy taste buds.
Here is my recipe for my version of a BBQ banh mi sandwich. This recipe will make about 6 sandwiches or give you leftovers for tomorrow!
What you will need:
Crusty and flakey baguette
1 lb marinated pork tenderloin
Pickled carrots and daikon
Coriander (or cilantro)
Sriracha Mayo (equal parts mayo and sriracha)
cucumber, sliced thin and lengthwise
For the marinade:
3 stalks lemongrass, finely minced
4 cloves garlic, minced
1 small shallot minced
2 T oyster sauce
2 T light brown sugar
3 T fish sauce
2 T toasted sesame oil
1 T dark soy sauce
What you will do:
1. Make pickles a day ahead of time. This gives them a chance to absorb the pickling liquid.
2. Thinly slice pork tenderloin in 1/4 in pieces and set aside. In a bowl, combine all marinade ingredients and add pork. Mix with your (clean) hands and put in refrigerator for 2 hours and up to 1 day to marinade (the longer the better).
3. When ready to cook, heat a grill pan over medium high heat. Add pieces of pork and cook 3-4 minutes on each side, or until a nice char. Cook all the pork and set aside until you are ready to assemble your sandwich.
Like most Asian cooking, prep your ingredients (jalapeno, coriander, etc) ahead of time. It makes for easy sandwich assembling.
Feel free to add more or less ingredients to marinade. This marinade is one I have used inThai dishes and I do like to go a little heavy on the garlic at times. You could use honey instead of the brown sugar, or add lime for a little extra zing. That the fun thing about cooking, the possibilities are endless!
Cheers and happy eating!