Pork Banh Mi
2 Pounds Boneless Pork Butt, cut into 1/4-inch thick slices
4 Martin’s Hoagie Rolls
3 Tablespoons Mayonnaise
1 Cup Pickled Carrots and Daikon Radish, pre-packaged
1 Bunch Cilantro Leaves
1/2 Cup Minced Lemongrass
1/2 Cup Sugar
3 Tablespoons Fish Sauce
1 1/2 Tablespoons Ground Black Pepper
5 Shallots, peeled and minced
3 Cloves Garlic, peeled and minced
2 Tablespoons Sesame Oil
2 Tablespoons Cooking Oil
2 Tablespoons Sweet Soy Sauce
Prep: If your grocery store does not carry pre-packaged pickled carrots and daikon, try a quick-pickling recipe such as this one, using julienned vegetables.
Lightly pound the pork slices with a mallet or the back of the kitchen knife. In a large bowl, mix all the marinade ingredients together. Add the pork and marinade for 2 hours or overnight. Discard excess marinade before grilling.
Heat grill to medium-high. Grill marinated pork until lightly charred on both sides and cooked through. Alternatively, broil for 5-7 minutes on each side or until the pork is completely cooked and nicely charred.
Remove cooked pork from grill and let rest 2-3 minutes. Spread mayonnaise on Hoagie Rolls and add a few slices of the grilled pork. Top with pickled carrots and daikon and fresh cilantro leaves. Serve immediately.
Recipe adapted from: https://rasamalaysia.com/banh-mi-recipe