Roasted Pork Banh Mi Recipe

Pork shoulder: Thinly sliced for quick roasting and tender texture.

Baguettes: Split lengthwise to hold all the delicious fillings.

Pickled carrots and daikon: Adds a tangy crunch to the sandwich.

Cucumber slices: Provides a refreshing contrast to the rich pork.

Cilantro: Fresh herb that adds a burst of flavor.

Mayonnaise: Creamy spread that complements the other ingredients.

Soy sauce: Adds a savory depth to the marinade.

Fish sauce: Provides a unique umami flavor.

Garlic: Minced to infuse the pork with aromatic flavor.

Sugar: Balances the savory and salty elements of the marinade.

Black pepper: Adds a hint of spice to the pork.

For an extra layer of flavor, consider toasting the baguettes lightly before assembling the banh mi. This will give them a nice crunch and enhance the overall texture of the sandwich. Additionally, when marinating the pork, make sure to massage the marinade into the meat thoroughly to ensure even distribution of flavors. If you have extra time, marinate the pork for a few hours or overnight in the refrigerator for a deeper, more robust taste.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb marinades well, making them a good alternative to pork shoulder.

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar crusty exterior and soft interior, making them a suitable replacement for baguettes.

• pickled carrots and daikon - Substitute with pickled red onions and radishes: Pickled red onions and radishes provide a similar tangy crunch and can be easily found or made at home.

• cucumber slices - Substitute with zucchini slices: Zucchini slices offer a similar fresh crunch and can be used raw or lightly pickled.

• fresh cilantro - Substitute with fresh basil: Fresh basil provides a different but equally aromatic flavor that complements the other ingredients well.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and a slight tang, making it a healthier alternative to mayonnaise.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a similar depth of flavor and umami, though it is less pungent.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh minced garlic, though it is less potent and should be used in smaller quantities.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in place of sugar, though it will add a slight floral note.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, though it is slightly milder and less pungent.

• Allow the roasted pork to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Store the pork in an airtight container or wrap it tightly in aluminum foil or plastic wrap. This helps maintain its moisture and flavor.
• Keep the pickled carrots and daikon in their pickling liquid in a separate airtight container. This ensures they stay crisp and flavorful.
• Cucumber slices should be stored in a separate container lined with a paper towel to absorb excess moisture.
• Cilantro can be stored in a damp paper towel inside a plastic bag to keep it fresh.
• Baguettes should be stored at room temperature in a bread box or paper bag to maintain their crusty exterior. Avoid refrigerating them as this can make them stale.
• For freezing, wrap the roasted pork tightly in plastic wrap and then place it in a freezer-safe bag or container. Label with the date for easy tracking.
• Pickled vegetables can be frozen in their liquid in a freezer-safe container, but they may lose some of their crunchiness upon thawing.
• Cucumber slices and cilantro are best used fresh and are not recommended for freezing as they can become mushy.
• To reheat the roasted pork, thaw it in the refrigerator overnight and then warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Assemble the banh mi just before serving to ensure the baguettes remain crisp and the ingredients fresh.

• Preheat your oven to 350°F (175°C). Wrap the baguettes with the roasted pork and vegetables in aluminum foil to keep them from drying out. Heat for about 10-15 minutes until warm.

• For a quicker method, use a microwave. Place the banh mi on a microwave-safe plate. Cover with a damp paper towel to maintain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy baguette, separate the pork and vegetables from the bread. Toast the baguette in a toaster oven or under a broiler for 2-3 minutes until crispy. Meanwhile, reheat the pork and vegetables in the microwave or on a stovetop skillet over medium heat until warm.

• For stovetop reheating, use a non-stick skillet. Heat the pork slices over medium heat for 3-5 minutes until warmed through. Lightly toast the baguette in the same skillet or a separate pan.

• If you have an air fryer, preheat it to 350°F (175°C). Place the assembled banh mi in the air fryer basket and heat for 3-5 minutes. This method will keep the baguette crispy while warming the pork and vegetables.

• For a steam method, use a bamboo steamer or a metal steamer basket. Wrap the banh mi in parchment paper or aluminum foil to prevent it from getting soggy. Steam for 5-7 minutes until heated through.

• Oven: Used to roast the marinated pork shoulder at a consistent temperature of 375°F (190°C).

• Mixing bowl: Utilized to combine the soy sauce, fish sauce, garlic, sugar, and black pepper for marinating the pork.

• Baking sheet: Holds the marinated pork while it roasts in the oven.

• Knife: Essential for slicing the pork shoulder thinly after it has been roasted and rested.

• Cutting board: Provides a stable surface for slicing the pork and other ingredients.

• Measuring cups: Used to measure out the pickled carrots and daikon, cucumber slices, and fresh cilantro.

• Measuring spoons: Necessary for accurately measuring the soy sauce, fish sauce, sugar, and black pepper.

• Spoon: Helps to mix the marinade ingredients together in the mixing bowl.

• Spatula: Useful for spreading mayonnaise on each side of the baguettes.

• Tongs: Handy for handling the hot roasted pork and placing it on the cutting board.

• Baguette knife: Ideal for splitting the baguettes lengthwise before assembling the banh mi.

Marinate in advance: Prepare the pork marinade the night before to save time on the day of cooking.

Use pre-pickled veggies: Buy pickled carrots and daikon from the store instead of making them from scratch.

Pre-slice ingredients: Slice the cucumber and cilantro ahead of time and store them in the fridge.

Toast baguettes together: Toast all baguettes in the oven while the pork is resting to save time.

Batch roast pork: Roast a larger batch of pork and use leftovers for other meals.