Roasted Pork Banh Mi Recipe

Pork shoulder: Thinly sliced to ensure even roasting and tender texture.

Baguettes: Split to hold all the delicious fillings.

Carrots: Julienned for a crunchy texture and slight sweetness.

Daikon radish: Julienned and pickled for a tangy bite.

Cilantro: Fresh and aromatic, adding a burst of flavor.

Mayonnaise: Creamy spread to balance the flavors.

Soy sauce: Adds a savory depth to the sandwich.

Rice vinegar: Essential for pickling the vegetables.

Sugar: Balances the acidity of the vinegar in the pickling process.

Salt: Enhances the overall flavor of the pickled vegetables.

To achieve perfectly roasted pork shoulder, ensure that the slices are evenly cut to promote uniform cooking. Marinating the pork overnight with a mixture of soy sauce, garlic, and a touch of honey can enhance the flavor profile. When pickling the carrots and daikon radish, make sure to massage them gently with the rice vinegar mixture to help them absorb the flavors more effectively. For an extra crunch, lightly toast the baguettes before assembling the banh mi.

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

• split baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar crusty exterior and soft interior, which works well for sandwiches.

• julienned carrots - Substitute with julienned cucumber: Julienned cucumber provides a similar crunch and freshness, though it has a milder flavor.

• julienned daikon radish - Substitute with julienned jicama: Jicama has a similar crunchy texture and mild flavor, making it a good substitute for daikon radish.

• fresh cilantro - Substitute with fresh basil: Fresh basil offers a different but complementary flavor profile, adding a fragrant note to the sandwich.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, 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.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity as rice vinegar.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good natural alternative to sugar.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• Allow the roasted pork to cool completely before storing. This prevents condensation, which can make the meat soggy.

• Store the baguettes separately from the other ingredients to maintain their crispness. Wrap them in aluminum foil or place them in a bread bag.

• Place the cooled roasted pork in an airtight container. It can be stored in the refrigerator for up to 3 days.

• For the pickled vegetables, transfer them to a glass jar or an airtight container. They can be refrigerated for up to 1 week.

• Keep the mayonnaise and cilantro in separate containers in the refrigerator. The mayonnaise should be used within a week, while the cilantro can last up to 5 days if stored in a damp paper towel inside a plastic bag.

• If you plan to freeze the roasted pork, place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.

• To reheat the roasted pork, preheat your oven to 350°F (175°C). Place the pork on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes or until warmed through.

• Assemble the banh mi just before serving to ensure the baguettes remain crispy and the vegetables stay fresh.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the baguettes with roasted pork in aluminum foil to prevent them from drying out.
  3. Place the wrapped banh mi on a baking sheet and heat for 10-15 minutes until warmed through.
  4. For a crispier baguette, open the foil for the last 5 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Slice the banh mi in half and place it cut-side down in the skillet.
  3. Cover with a lid and heat for 5-7 minutes, flipping halfway through to ensure even heating.
  4. If the baguette is too dry, sprinkle a few drops of water in the skillet and cover immediately to create steam.

• Microwave Method:

  1. Wrap the banh mi in a damp paper towel to keep it moist.
  2. Place it on a microwave-safe plate.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to avoid overheating.
  4. For a crispier baguette, you can finish it off in a toaster oven for a couple of minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Wrap the banh mi in aluminum foil.
  3. Place it in the air fryer basket and heat for 5-7 minutes.
  4. For a crispier baguette, remove the foil for the last 2 minutes of heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Wrap the banh mi in aluminum foil.
  3. Place it on the toaster oven rack and heat for 10-12 minutes.
  4. For a crispier baguette, open the foil for the last 3-4 minutes of heating.

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

• Baking sheet: Holds the pork shoulder slices while they roast in the oven.

• Mixing bowl: Used to combine the carrots, daikon radish, rice vinegar, sugar, and salt for pickling.

• Knife: Essential for slicing the pork shoulder thinly and julienning the carrots and daikon radish.

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

• Measuring cups: Used to measure out the ingredients like mayonnaise, soy sauce, rice vinegar, and sugar accurately.

• Measuring spoons: Helps in measuring smaller quantities of ingredients like salt and sugar.

• Spatula: Useful for spreading mayonnaise on the inside of the split baguettes.

• Tongs: Handy for layering the roasted pork inside the baguettes.

• Serving platter: Used to arrange the assembled banh mi sandwiches before serving.

Pre-marinate the pork: Marinate the pork shoulder overnight to enhance flavor and save time on the day of cooking.

Use pre-julienned vegetables: Purchase julienned carrots and daikon radish from the store to skip the slicing step.

Toast baguettes in advance: Toast the baguettes while the pork is roasting to streamline the assembly process.

Make pickles ahead: Prepare the pickled vegetables a day before and store them in the fridge to save time.

Batch cook pork: Roast a larger batch of pork shoulder and freeze portions for future quick meals.