Honey Grilled Pork Banh Mi with Spiralized Pickled Vegetables

Honey Grilled Pork Banh Mi with Spiralized Pickled Vegetables

YIELD: 6 servings


Spiralized Pickled Vegetables

2 cups - rice wine vinegar

2 cups - water

1/2 cup - honey

2 tablespoons - kosher salt

2 - large carrots, spiralized

2 - medium cucumbers, spiralized

1 - medium daikon radish, spiralized

Sweet Chili Mayonnaise

6 tablespoons - mayonnaise

2 tablespoons - sweet chili sauce

2 teaspoons - honey

2 teaspoons - lime juice


2 tablespoons - sriracha

1 tablespoon - honey

2 - pork tenderloins, sliced crosswise into 1/2-inch thick pieces

kosher salt and black pepper


1 1/2 - baguettes

1/2 cup - fresh cilantro leaves

1/4 cup - fresh mint leaves


For the Spiralized Pickled Vegetables: In medium bowl, whisk together vinegar, water, honey and salt. Place carrots, cucumbers and daikon each in their own quart-sized mason jar or other sealed container. Divide vinegar mixture between jars. Refrigerate at least 4 hours or up to 3 days. Before using, remove vegetables from pickling liquid and gently pat dry with paper towel.

For the Sweet Chili Mayonnaise: In small bowl, stir together mayonnaise, chili sauce, honey and lime juice. If desired, cover and refrigerate up to 3 days.

For the Pork: Preheat the grill for direct grilling over medium heat. In small bowl, stir together sriracha and honey. Sprinkle pork with salt and pepper; transfer to grill. Cook 8-10 minutes or until internal tempature of pork reaches 145F, turning occasionally. Remove pork from grill; leave grill on. Brush pork with sriracha mixture.

Cut whole baguette crosswise into 4 pieces; cut half baguette crosswise into 2 pieces. Slice baguette pieces lengthwise; use fingers to remove some of the bready interior of each piece. Transfer baguette pieces to the grill and cook 2-3 minutes or until lightly toasted, turning frequently.

Spread half of baguette pieces with Sweet Chili Mayonnaise. Divide pork, pickled vegetables, cilantro and mint over mayonnaise-spread baguette pieces. Top with remaining baguette pieces.

Home Chef Tip: This recipe has a lot of elements, but almost all of them can be made in advance. That's how restaurant chefs prep, and how you should, too. The pickled vegetables, sweet chili mayonnaise, and honey-sriracha pork glaze can all be made up to 3 days in advance. If you do this prep over a weekend, this dish should come together as a pretty easy weeknight meal - simply grill the pork, toast the bread, assemble and serve!