Honey Pulled Pork Banh-Mi

Honey Pulled Pork Banh-Mi

YIELD: 4 portions


For Honey Pulled Pork:

2 1/2 lbs. - pork butt

2 - carrots, peeled, rough chopped

1 large - onion, rough chopped

1 - jalapeno, sliced in half

2 cups - water

1 cup - soy sauce

1 cup - wildflower honey

1 1/2 cups - vinegar, rice wine

as needed - salt, kosher

as needed - pepper, ground

For Honey Chili Sauce:

3 T - chilli garlic sauce

3 T - wildflower honey

1 tsp. - water

For Pickled Vegetables:

1/2 cup - rice vinegar

6 oz. - rice vinegar

3 oz. - water

1/8 cup - honey

2 T - fish sauce

1 tsp. - sesame oil

1/2 cup - daikon radish, julienned

1/2 cup - carrots, julienne

Assembly (For 1 Banh-Mi):

as desired - honey pulled pork

1 - baguette, quartered, sliced, toasted

2 sprigs - cilantro, washed, picked leaves

1 sprig - thai basil, washed picked leaves

1 stalk - scallion, washed, sliced on a bias

as desired - pickled vegetables

1 1/4 T - chilli sauce


For Honey Pulled Pork:

Preheat the oven to 275°F.

Season the pork with salt and pepper.

In a hot sauté pan, sear all the sides of the pork until they are brown.

Transfer the pork to a braising pan and add the remaining ingredients. Wrap the braising pan with plastic wrap and aluminum foil. Braise in the oven for 4 hours.

Remove pork from liquid and shred the meat, using hands.

Reserve the meat for assembly of the sandwich.

For Honey Chili Sauce:

Mix all ingredients for the sauce. Reserve sauce for assembly

For Pickled Vegetables:

Bring liquids to a quick boil, add vegetables and cool. Strain liquid to use vegetables for assembly.

For Assembly:

Place equal amounts of the pork inside of the 4 toasted baguettes. Top the pork with equal amounts of the cilantro, Thai basil, scallions, pickled vegetables and chili sauce. Serve immediately.