Photo: Vietnamese-Style Marinated and Grilled Pork Poboy (Banh Mi) Recipe
Ingredients
- 2 scallions, minced
- 1 fresh red or green chile pepper, seeded and minced
- 2 cloves garlic, minced
- 4 tablespoons sugar, divided
- 1/4 teaspoon ground black pepper
- 2 tablespoons Vietnamese fish sauce
- 1 1/2 tablespoons lime juice
- 1 pork tenderloin, about 1 1/2 pounds, trimmed
- 1 cup rice wine vinegar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 baguette
- 2 carrots, peeled and thinly sliced on the diagonal
- 1 cup thinly sliced daikon
- 2 teaspoons vegetable oil
- Mayonnaise
- 1/2 English cucumber, peeled and thinly sliced
- 3 jalapeno or serrano peppers, seeded and thinly sliced
- Fresh cilantro leaves
Directions
Preheated a grill to medium-high heat.
In a resealable plastic food storage bag, combine the scallions, minced chile pepper, garlic, 1 tablespoon of the sugar, black pepper, fish sauce, and lime juice and stir until sugar is dissolved. Add the pork, turn to coat evenly, and seal. Allow to marinate, turning occasionally, at least 6 hours and up to overnight, in the refrigerator. Remove the pork from the marinade. Pat the pork dry and brush all over with the vegetable oil. Place on the grill, turning often, until an instant-read thermometer inserted into the center registers 145 to 150 degrees F, 18 to 20 minutes. Remove the pork from the grill and allow to rest prior to slicing.
In a small nonreactive saucepan combine the vinegar, remaining 3 tablespoons of sugar, crushed red pepper, and salt and bring to a boil, stirring until sugar and salt are dissolved. Remove from the heat and cool slightly.
Cut the French bread into 4 pieces, about 6-inches long. Cut each piece in half lengthwise. If the bread is very dense, remove some of the inner bread by pinching pieces to hollow bread slightly. Place the bread halves on the grill to toast. Transfer the slightly cooled vinegar mixture to a nonreactive mixing bowl and add the carrots and daikon. Place in the refrigerator for at least 30 minutes and up to overnight. Spread both sides of the toasted bread liberally with mayonnaise. Slice the pork into rounds and divide evenly between the bottoms of each sandwich. Top with cucumber slices, pickled carrot and daikon mixture, and sliced peppers to taste. Garnish with cilantro leaves then place the top of the sandwich over all. Cut each sandwich in half, serve immediately.
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By Flippitti
Sierra Vista, AZ
on September 22, 2010
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I don't like the taste of pork so I used chicken breast instead. To keep it from drying out, I brushed the chicken breast with oil before slicing. I also cut the veggies matchstick size because it fit better in the baguette.
Delicious sandwich, good flavors. I had a lot of leftover chicken and veggies so I'm definitely eating this again. Maybe I'll try it with pork one day just to get the full flavor.
By kimau38
Chesapeake, VA
on June 15, 2010
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I kind of cheated and used some leftover pork roast (previously marinated in a blend of Italian dressing, cilantro, and garlic. This cut down my prep time. I made up for some of the original recipe's lost flavors by blending lime juice, garlic, cilantro, & (for lower calories plain no-fat yogurt into my mayo before slathering it on the broiled rolls...I'm notorious for my inability to follow recipes exactly (usually due to a laziness & frugalness that keeps me from getting ingredients I don't have so I also used some discounted coleslaw mix (shredded cabbage & carrots instead of slicing up carrots & daikon. Again, this shaved off some time, but the results were stil fabulous. Someday I may find out what the recipe was supposed to really taste like...but my version was delicious and a hit with my family of 8! Thanks Guy! I love Big Flavor!!!
I'm planning on using that sweet & sour sauce on garden cukes for something new...I think it'll be a hit!
By Herb T
Poughkeepsie, NY
on June 14, 2010
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I agree with Evelyn that the recipe should be rearanged such that you marinate the pork for 6 hours first. Then cool the veggies in pickling sauce for 30 minutes to overnight BEFORE preheating the grill to cook the pork.
However, these minor details do not take away from tthe fact that this is a tasty recipe & that Evelyn should ALWAYS read the entire recipe before beginning to cook.
I will definitely make this again!
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