Lunch: Pork Banh Mi with Quick-Pickled Radishes and Carrots
Recipe by Ian Knauer The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.
Ingredients
1 long baguette, cut crosswise into four 8" pieces, split and toasted
1/4 cup mayonnaise
2 ounces pâté or liverwurst
2 cups shredded Brown Sugar BBQ Pork Butt
1 jalapeño, thinly sliced
1 cup quick-pickled radishes and carrots from Bo Ssäm
Cilantro leaves with tender stems (for serving)
Instructions
Spread 1 side of each baguette with 1 Tbsp. mayonnaise, and spread the other side of each baguette with pâté, dividing evenly. Pile pork on bottom halves of baguette, and top with jalapeño, radishes and carrots, and cilantro. Close sandwiches.
Reviews
Add a review for Pork Banh Mi with Quick-Pickled Radishes and Carrots
Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
