Banh Mi Tacos with Pulled Pork

Total Time:
32 hr 50 min
Prep:
2 hr 30 min
Inactive:
24 hr
Cook:
6 hr 20 min

Yield:
12 servings (24 tacos)
Level:
Advanced

Ingredients
  • Pickled Carrot and Red Radish:
  • 8 red radishes, halved and thinly sliced
  • 4 carrots, halved and thinly sliced on the bias
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 2 cups unseasoned rice vinegar
  • Braised Pulled Pork:
  • One (5- to 6-pound) boneless pork butt
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 strips bacon, chopped into 2-inch pieces
  • 2 carrots, each cut into 3 pieces
  • 2 stalks celery, each cut into 3 pieces
  • 1 yellow onion, peeled and quartered
  • 1 green bell pepper, seeded and quartered
  • 12 cloves garlic
  • 1 tablespoon chili powder
  • 1 tablespoon ground allspice
  • 4 chiles de arbol
  • 2 bay leaves
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 cups hard apple cider or gluten-free beer
  • 2 cups chicken broth
  • Umami Sauce:
  • 4 cups vegetable broth
  • 1/2 cup soy sauce or gluten-free soy sauce
  • 1/4 cup Asian fish sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon black peppercorns
  • 4 cloves garlic, smashed
  • 4 green onions
  • 2 strips bacon, cut in half
  • 2 whole cloves
  • 1 carrot, peeled and cut into 4 pieces
  • 1 cinnamon stick
  • One 2-inch piece fresh ginger, peeled and chopped
  • 1 jalapeno, stemmed, seeded and sliced in half
  • 1 yellow onion, peeled and quartered
  • 1 star anise
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch
  • Sriracha Mayo:
  • 1 cup mayonnaise
  • 1/2 cup sriracha sauce (more or less to taste)
  • Forty-eight 4-inch corn tortillas
  • 1 bunch cilantro, leaves only
  • 4 jalapenos, with seeds, sliced as thinly as possible
Directions
  • For the pickled carrot and red radish: Toss the sliced radishes and carrots with the salt and sugar in a medium bowl. Let the mixture stand for 5 minutes. Pour the rice vinegar over the mixture. Cover and refrigerate at least 24 hours or up to one week.

  • For the braised pulled pork: Preheat the oven to 300 degrees F.

  • Rub the pork with the salt and pepper. Heat the olive oil in a Dutch oven or brazier pan over medium-high heat for about 2 minutes. Carefully place the pork into the hot pan, fat-side down. Cook until browned, 4 to 5 minutes. Use tongs to carefully turn the pork, cooking on all sides until browned, 5 to 10 minutes more.

  • Transfer the pork to a plate, leaving all its juices in the pan. Add the bacon, carrot, celery, onion, bell pepper and garlic and cook, stirring often, until starting to brown, about 2 minutes. Add the chili powder, allspice, chiles de arbol, bay leaves, rosemary and thyme. Continue cooking over medium heat until fragrant, about 5 minutes. Add the cider, and stir, scraping the browned bits from the bottom of the pan. Add the chicken broth, and bring to a boil. Remove the pan from the heat.

  • Place the pork in the pan, on top of the vegetables. Cover the pan, and place it in the oven. Cook until the pork is soft to the touch and shreds easily, 5 to 6 hours. Carefully remove the pork from the pan, and shred it with tongs in a large bowl or pot. Strain and discard the solids, saving the braising liquid. Pour the strained liquid over the shredded pork.

  • For the umami sauce: Combine the vegetable broth, soy sauce, fish sauce, brown sugar, sesame seeds, peppercorns, garlic, green onions, bacon, cloves, carrot, cinnamon stick, ginger, jalapeno, yellow onion and star anise in a large pot. Simmer the mixture over low heat for 90 minutes to allow the flavors to develop. Strain and discard the solids, saving the liquid. In a small bowl, stir together the cold water and cornstarch to create a slurry. Stir the slurry into the hot liquid until it is thick. Set the sauce aside until the pork is ready.

  • Pour the umami sauce over the pork and use tongs to toss. This can be done the day before servingjust reheat the pork when you are ready to assemble the tacos.

  • For the sriracha mayo: Stir together the mayonnaise and sriracha in a small bowl until combined.

  • For the tacos: Preheat a griddle or large frying pan over medium heat. For each taco, hold 2 corn tortillas together, dip them in a bowl of room-temperature water and count to three. Place the tortillas, still together, on the hot griddle, and cook until hot and beginning to blister on each side, about 45 seconds. Stack the hot tortillas on a plate.

  • Sprinkle each set of tortillas with cilantro, sliced jalapenos and pickled carrot and red radish. Top with some umami pork, and drizzle with sriracha mayo.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: This dish is gluten-free if using gluten-free cider and gluten-free soy sauce.


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    Recipe courtesy of Food Network Kitchen