vietnamese sandwiches are very mainstream these days with everyone calling them by their Viet mention “ Banh Mi ”. As with most sandwiches, the filling possibilities are endless. This recipe for Grilled Pork Sandwich is my absolute favorite with the marinated, grilled pork combat zone, homemade mayonnaise, creamy pate, bracing coriander, cucumbers, jalapenos, and lemony carrot and Daikon pickles between crusty french bread. Wow ! This tasty sandwich is the perfect combination of flavors and textures–savory, sweet, piquant, creamy and crunchy. If you live in Southern California like me, there ’ s a overplus of sandwich shops and it ’ s quite convenient and cheap to precisely pick-up one of these delectable sandwiches. But for those not so fortunate, making it at home is the only way to satisfy the cravings. fortunately, this recipe is reasonably straightforward. Yes, there are lots of ingredients and fixings, but if you make some of them ahead of time, like the homemade mayonnaise and pickles, the rest of the recipe is a cinch ! For the video, I grilled indoors using a double burner cast cast-iron grill. If you don ’ t have a grillroom, you can pan cook the pork on medium high heat for approximately the same meter. optionally, you can use a dual-contact grill ( like the George Foremen grill ). This does a good subcontract but be careful not to overcook the kernel because it ’ s cook from both sides and the pork barrel slices are fairly thin.
Watch the video below for instructions.
Ingredients Marinade
1/2 pound pork combat zone
1 Tbsp brown boodle
1/4 tsp black pepper
1 tsp minced garlic
1 Tbsp minced shallots
1 Tbsp lemongrass glue ( or use fresh or freeze )
2 tsp iniquity soy sauce
1 tsp pisces sauce
1 tsp Vodka 5-Spice Marinade
1 tsp sesame oil
1 tsp canola oil oil Sandwich
1 bum french baguet
2 Tbsp mayonnaise
1 Tbsp pate
1 iranian cucumber, cut into thin strips
8 sprigs coriander
1 jalapeno capsicum
1/2 cup carrot and Daikon pickles
Maggi sauce
Directions Cut the pork into 1/4 edge thick slices. Combine all ingredients for the marinade in a bowl. Add the pork and then work the marinade evenly into the kernel. Cover and marinate in the refrigerator for at least 2 hours. ( Overnight is best. ) Over Medium heat, grill the pork barrel for approximately 4-5 minutes on each side. Allow to cool slenderly before assembling sandwiches.
Cut two 8-inch sections of french bread and then cut the bread lengthwise but not all the way through. Spread the mayonnaise on one half of sandwich and the pate on the other one-half. Add coriander, cucumbers and sliced jalapenos and the grill pork barrel. Top the sandwich with the carrot and radish pickles. Sprinkle a few drops of Maggi sauce for supernumerary seasoning. Bon Appetit ! Yields : 2 sandwiches
