Jet makes a scrumptious Banh Mi using pork marinaded in a sour, flower salt water and marinaded carrots!
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Pork and Crown Banh Mi
DISH THANKS TO JET TILA
Level: Intermediate
Overall: 2 hr 15 min (includes marinading time).
Active: 45 min.
Yield: 1 long or 3 brief sandwiches.

Active ingredients.

Roast Pork:.

2 cloves garlic, minced.
2 shallots, sliced.
3 tablespoons (45 milliliters) fish sauce.
3 tablespoons (45 grams) sugar.
1 tablespoon (30 grams) minced lemongrass.
Heavy pinch black pepper.
1 pound (450 grams) pork butt, sliced paper-thin against the grain.
Oil, for cooking.

Pickled Carrots:.

1/2 cup (95 grams) sugar.
1/2 cup (90 milliliters) red wine vinegar.
1 teaspoon kosher salt.
1 teaspoon black peppercorns.
2 to 3 cloves garlic.
5 to 6 sprigs fresh cilantro.
1 1/2 cups (330 grams) matchstick carrots.

Banh Mi Build:.

3 tablespoons (45 grams) mayonnaise.
6 ounces pork crown.
1 long French baguette (not sourdough), split and lightly toasted.
1/4 cup (45 grams) fresh cilantro leaves.
1 red jalapeno, sliced up extremely thin.
1 large English cucumber, shaved into ribbons with a peeler.
2 teaspoons (10 milliliters) light soy sauce.

Instructions.

For the roast pork: Integrate the garlic, shallots, fish sauce, sugar, lemongrass, black pepper and 2 tablespoons (30 grams) water in a mixer; puree until combined, about 20 seconds. Place the pork in a medium bowl, then put the marinade over the top and massage well. Marinade for a minimum of 1 hour.

Heat a medium skillet on high heat and add some oil. When you see white wisps of smoke, saute the pork up until prepared through, about 5 minutes.

For the pickled carrots: Integrate the sugar, vinegar, salt, peppercorns and garlic in a little saucepan over medium heat. Cook, stirring continuously, till the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mix. Let stand until the carrots have softened, at least 30 minutes or up to over night in the fridge. Drain them well and set aside. You can make this days ahead and keep cooled in an airtight container.

For the banh mi build: Combine the mayo and pate in a bowl, then spread on the top and bottom of the toasted bread. Top it with the cilantro leaves, chiles, cucumber ribbons, pickled carrots and the grilled pork. There might be some leftover pork, so smash it into your mouth and enjoy while constructing the banh mi. Sprinkle with the soy sauce and close with the upper half of the baguette.

Cook's Note.

Pro Tip: Integrate the pate and mayo in a food mill to make an extremely smooth spread. You can likewise sub in cold cuts here for the roast pork to conserve an action. You can likewise sub out half the carrots for daikon radish for some additional deliciousness.

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Jet Tila's Pork and Pate Banh Mi|Guy's Cattle ranch Kitchen area|Food Network.