Roasted Pork Banh Mi Recipe

Pork shoulder: Thinly sliced for quick marination and roasting, providing a tender and flavorful base for the sandwich.

Baguette: Split lengthwise, it serves as the perfect vessel for all the delicious fillings.

Pickled carrots and daikon: Adds a tangy crunch that complements the savory pork.

Cilantro: Fresh and aromatic, it adds a burst of flavor and freshness.

Mayonnaise: Spread on the baguette to add creaminess and richness.

Cucumber: Thinly sliced for a refreshing crunch.

Soy sauce: Used in the marinade to add depth and umami to the pork.

Sugar: Balances the saltiness of the soy sauce and enhances the overall flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and complexity to the marinade.

To achieve the most flavorful pork, ensure that the marinade penetrates deeply by massaging it into the meat for a few minutes before letting it rest. This helps the soy sauce, sugar, salt, and black pepper blend well with the pork, enhancing its taste. Additionally, for a crispier texture, you can broil the pork for the last 5 minutes of roasting.

• sliced thin pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb marinades well, making them a good alternative to pork shoulder.

• baguette - Substitute with ciabatta: Ciabatta has a similar crusty exterior and soft interior, making it a suitable replacement for a baguette.

• pickled carrots and daikon - Substitute with pickled cucumbers and radishes: Pickled cucumbers and radishes provide a similar tangy crunch, making them a good alternative to pickled carrots and daikon.

• fresh cilantro - Substitute with fresh basil: Fresh basil offers a different but equally aromatic flavor, making it a good substitute for cilantro.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and a slight tang, making it a healthier alternative to mayonnaise.

• sliced thin cucumber - Substitute with sliced thin zucchini: Zucchini has a similar texture and mild flavor, making it a good substitute for cucumber.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used as a substitute for sugar.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used as a direct substitute for regular salt.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor, making it a good alternative to black pepper.

• Allow the roasted pork to cool completely before storing. This helps prevent condensation, which can make the baguette soggy.

• For short-term storage, place the pork slices in an airtight container and refrigerate. They will stay fresh for up to 3 days.

• Store the pickled carrots and daikon in a separate container to maintain their crunchiness. They can last up to 2 weeks in the refrigerator.

• Keep the baguette at room temperature in a bread box or a paper bag to preserve its crusty texture. Avoid plastic bags as they trap moisture and make the bread soggy.

• If you plan to freeze the pork, wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag. Label with the date and freeze for up to 3 months.

• To freeze the assembled banh mi, wrap the sandwich tightly in aluminum foil and place it in a freezer-safe bag. This method is best for a quick meal, but note that the baguette might lose some of its texture upon thawing.

• When ready to eat, thaw the pork slices in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

• For the frozen assembled banh mi, thaw in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 10-15 minutes, wrapped in foil to prevent the baguette from drying out.

• Always add fresh cilantro and cucumber slices just before serving to maintain their crispness and vibrant flavor.

• Preheat your oven to 350°F (175°C). Wrap the baguette in aluminum foil to prevent it from drying out. Place it in the oven for about 10 minutes, or until it is warmed through and slightly crispy.

• For the pork, preheat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the pork slices in the skillet and heat for 2-3 minutes on each side until warmed through. This method helps retain the juiciness of the pork.

• If you prefer using a microwave, place the pork slices on a microwave-safe plate. Cover with a damp paper towel to keep the meat moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• To reheat the pickled carrots and daikon, simply let them come to room temperature. Avoid microwaving as it can alter their texture and flavor.

• For the cucumber slices and cilantro, it's best to use fresh ones if possible. However, if you must reheat, let them come to room temperature naturally.

• Once all components are reheated, reassemble your banh mi by layering the pork, pickled carrots and daikon, cucumber slices, and cilantro inside the warmed baguette. Enjoy your reheated banh mi as if it were freshly made!

• Oven: Used to roast the marinated pork shoulder at a consistent temperature of 375°F (190°C).

• Mixing bowl: Utilized to combine the soy sauce, sugar, salt, and black pepper for marinating the pork.

• Baking sheet: Holds the marinated pork slices while they roast in the oven.

• Knife: Essential for slicing the pork shoulder thinly before marinating and after roasting.

• Cutting board: Provides a stable surface for slicing the pork, cucumber, and baguette.

• Spoon: Helps in spreading the mayonnaise evenly on both sides of the baguette.

• Tongs: Useful for handling the hot roasted pork slices safely.

• Measuring cups: Ensures accurate measurement of ingredients like mayonnaise, pickled carrots and daikon, and fresh cilantro.

• Measuring spoons: Used to measure smaller quantities of ingredients such as soy sauce, sugar, salt, and black pepper.

• Serving plate: For assembling and presenting the finished banh mi sandwich.

Marinate in advance: Prepare the pork marinade the night before to save time on the day of cooking.

Use pre-pickled veggies: Buy pickled carrots and daikon from the store instead of making them from scratch.

Pre-slice ingredients: Slice the cucumber and chop the cilantro ahead of time.

Toast the baguette: Toast the baguette while the pork is roasting to streamline the process.

Batch cook: Double the pork recipe and freeze half for a quick meal later.