Pork Shoulder Banh Mi Sandwich
Ginger cured pork shoulder, french bread, pickles, spicy aioli, napa salad
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- (a) ginger roasted pork
- (b) demi baguette
- (c) napa cabbage, carrot, red onion
- (d) sriracha aioli
- (e) assorted pickles
- (f) basil, mint, cilantro
- baking tray
- mixing bowl & tongs
- wooden spoon
- For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
- Cut open the package of pork (a) and place the meat on a baking tray. Arrange the pieces of french bread (b) on the baking tray beside the pork. Put the tray in your 425 degree oven and bake for 6 minutes.
- While the pork and bread are baking, add the cabbage, carrot and red onion (c) to a mixing bowl. Season with a pinch of salt and pepper. Pour 1/2 of the sriracha aioli (d) over the vegetables (note: the aioli is spicy). Gently toss to coat the vegetables with aioli. Taste and add more salt and pepper if you wish and set aside.
- When the pork and bread have baked for 6 minutes, remove the tray from the oven. Place the bread on a plate. Keep the pork on the tray and put back in the oven to bake for an additional 3 minutes.
- Split each piece of bread open length-wise with a knife, but do not slice all the way through (like a hot dog bun). The bread will be hot so we suggest using a towel to hold the bread. Spread the remaining 1/2 of the aioli onto the pieces of bread. Place the pickles (e) into each sandwich if you wish - they are spicy.
- At this point, the pork should be ready. Spoon the pork and some of the cabbage & carrot salad into each sandwich.
- Pick the stems from the herbs (f) and place some of the leaves into each sandwich. Serve the banh mi sandwiches with any remaining vegetable slaw on the side.
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