Vietnamese Grilled Pork Sandwich (Banh Mi Thit) with Fresh Vegetable Pickle
by Sue Lau | Palatable Pastime
I had wanted to get this recipe up some number of weeks ago but I had scheduling conflicts. But as it is, we still have good grilling weather and since pork is a very autumn-oriented meat, all turns out well after all.
Fresh Vegetable Pickle:
Vietnamese Grilled Pork Sandwich (Banh Mi Thit)
Prep time includes marination time.
- 1-1.25 pounds bone-in pork steaks
- 2 tablespoons lemongrass paste
- 1/3 cup minced onion
- 1 tablespoon chopped garlic
- 2 tablespoons fish sauce
- 1/2 teaspoon black pepper
- 1 tablespoon peanut oil
- 2 tablespoons water
Fresh vegetable pickle brine:
- 1 cup rice vinegar or apple cider vinegar
- 1 cup hot water
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1 1/2-2 cups prepared vegetable (red onion, shallot, carrot or daikon radish)
- 2-4 French hoagies rolls, split and toasted
- thinly sliced English cucumber
- fresh sliced jalapeno peppers or thin slices of Thai chiles (optional)
- fresh cilantro
- 1/4 cup mayonnaise mixed with 1 teaspoon sriracha sauce
- Mix marinade for pork and marinate meat, refrigerated, for 6 hours or overnight.
- Prepare vegetables for fresh pickle: thinly sliced red onion or shallot, julienned carrot or julienned daikon radish, tossed with 1 teaspoon salt. Let vegetables drain in a colander for thirty minutes, then rinse and drain.
- Mix together brine and bring to a boil; pour over vegetables in a heatproof container, keeping onion/shallot separate from the other pickles as they stain the water.
- Refrigerate for 6 or more hours, longer for best flavor.
- Grill meat over hot coals until cooked through. Remove bone and trim meat of fat and chop into bite sized pieces.
- Place meat on sandwiches with toppings and various pickles, according to your preferences.
from the kitchen of palatablepastime.com
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