Lemongrass Pork Banh Mi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch
Cuisine: Asian
Serves: 4-6
Ingredients
  • 2 pounds of boneless pork butt* (cut into ¼ inch thick slices, 8 inch length by 2½ inch width)
  • 4-6 8 inch baguette rolls, sliced lengthwise in the centre
  • ½ bunch cilantro leaves
  • 5 jalapeno, deseeded and thinly sliced (optional)
  • pickled carrots and daikon
  • basil sriracha mayonaise
For the pork marinade:
  • ½ cup minced lemongrass
  • ½ cup sugar
  • 3 tablespoons fish sauce
  • 1 tablespoon ground black pepper
  • 5 shallots, peeled and minced
  • 3 cloves of garlic, peeled and minced
  • 2 tablespoons roasted sesame oil
  • 2 tablespoons peanut or vegetable oil
  • 2 tablespoons hoisin sauce
  • For the basil sriracha mayo:
  • 1 cup of thai basil leaves
  • ½ cup mayonnaise
  • ½ teaspoon of salt
  • juice of half a small lemon
  • 1 teaspoon of sriracha
Instructions
For the pork:
  1. Lay out your pork slices on your cutting board, cover with plastic wrap and lightly pound them with a mallet or with the back of a knife.
  2. In a bowl, mix all the marinade ingredients well.
  3. Add all your pork slices in a ziploc bag or container, pour marinade all over the pork and leave in the fridge for about 1-2 hours or overnight.
  4. Discard excess marinade before grilling.
  5. Soak a few bamboo skewers, if using wooden skewers, in water for at least 20 minutes.
  6. Skewer the pork slices using bamboo or metal skewers.
  7. Grill each skewer until the pork is nicely charred and meat is thoroughly cooked.
  8. Remove the pork slices from the skewer and set aside.
For the thai basil mayo:
  1. Chop or tear your basil leaves.
  2. Combine the thai basil leaves, lemon juice, salt, sriracha and mayonnaise and mix until well combined.
To assemble the sandwich:
  1. Spread basil sriracha mayonnaise on one side of the baguette.
  2. Then add your grilled pork.
  3. Finish off with some pickled carrots and daikon and cilantro leaves.
  4. Serve whole or cut in half.
Notes
*both times we made this, we used pork loin, but I have it on good authority that using pork butt is even better.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/lemongrass-pork-banh-mi/