As I said in my post yesterday for these delicious rolls, we love banh mi. This particular recipe is a slightly more healthy version of a typical pork banh mi. A pork banh mi usually has caramelized pork (typically a fattier cut) as well as some pork pate on it, which is super amazing and delicious. This is a healthier version for when you want to eat a bit better.
I used pork tenderloin for the pork in this. Pork tenderloin has very little fat, so can be dry if not cooked correctly. To remedy that here, I used a very flavorful marinade overnight first to be sure the meat is nicely brined as well as flavored. I also used a quick very hot sear to cook it so retains it moisture.
The bread is spread with a garlic sriracha mayo, and the pork is topped with tons of crunchy cucumbers and jalapenos as well as pickled daikon and carrot and cilantro which keeps the sandwich very flavorful and not dry at all. I loved this sandwich, especially with the fresh baked rolls. I wish I had leftovers to eat!
Seared Pork Banh Mi
Ingredients
For the pork:
- 1.5-2 lbs pork tenderloin thinly sliced
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 4 cloves garlic minced
- 2 inch piece fresh ginger peeled and minced
- 2 scallions sliced
- 2 tbsp oil for frying
For the pickled veggies:
- 3 carrots shredded
- 1 8 inch piece daikon peeled and shredded
- 3 tbsp rice vinegar
- pinch of salt
For the mayo:
- 1/2 cup mayo
- sriracha to taste
- 1 garlic clove minced
- salt to taste
For the sandwiches:
- 4 soft rolls or baguettes
- thinly sliced cucumber
- picked carrot and daikon
- cilantro leaves
- sliced jalapenos
Instructions
For the pork:
- Thinly slice the pork and then combine with all the marinade ingredients and mix well.
- Allow rest overnight in the fridge. Add the oil to a skillet over high heat and let the oil get very hot.
- Add the pork and allow to brown on one side fully without moving. Then stir and allow to brown on the other side. Cook just until the pork is fully cooked to keep it moist.
For the mayo:
- Combine the ingredients in a bowl and season to taste with salt.
For the pickled vegetables:
- Grate the carrot and daikon and mix with the vinegar and salt. Allow to sit while you are preparing the rest of the meal. Drain and dry slightly on paper towels before using.
To serve:
- Cut the rolls and spread mayo on both sides. Top with pork, cucumber, jalapeno, pickled veggies and cilantro. Serve with extra sriracha for topping.