Lemongrass Pork Banh Mi
Author: adapted from rasamalaysia.com
Recipe type: Lunch
Cuisine: Asian
Serves: 4-6
- 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
- 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
- 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.
- In a bowl, mix all the marinade ingredients well.
- 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.
- Discard excess marinade before grilling.
- Soak a few bamboo skewers, if using wooden skewers, in water for at least 20 minutes.
- Skewer the pork slices using bamboo or metal skewers.
- Grill each skewer until the pork is nicely charred and meat is thoroughly cooked.
- Remove the pork slices from the skewer and set aside.
- Chop or tear your basil leaves.
- Combine the thai basil leaves, lemon juice, salt, sriracha and mayonnaise and mix until well combined.
- Spread basil sriracha mayonnaise on one side of the baguette.
- Then add your grilled pork.
- Finish off with some pickled carrots and daikon and cilantro leaves.
- Serve whole or cut in half.
*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/
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