Roasted Pork Banh Mi Recipe

Pork shoulder: A flavorful cut of meat that becomes tender when roasted.

Baguettes: The crispy bread that holds all the delicious fillings.

Pickled carrots: Adds a tangy crunch to the sandwich.

Pickled daikon radish: Provides a unique, slightly spicy flavor.

Cilantro: Fresh herb that adds a burst of freshness.

Cucumber: Adds a cool, crisp texture.

Soy sauce: A salty, umami-rich marinade ingredient.

Fish sauce: Adds depth and a savory note to the marinade.

Sugar: Balances the flavors in the marinade.

Salt: Enhances the overall taste.

Black pepper: Adds a hint of spice.

When marinating the pork, ensure it is evenly coated with the soy sauce, fish sauce, sugar, salt, and pepper mixture. For best results, let it marinate for at least 30 minutes to allow the flavors to penetrate the meat. Additionally, when roasting, use a meat thermometer to check that the internal temperature reaches 145°F (63°C) to ensure it is cooked through but still juicy.

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

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar crusty exterior and soft interior, which can mimic the texture of baguettes.

• pickled carrots - Substitute with pickled beets: Pickled beets provide a similar tangy flavor and crunchy texture, adding a unique twist to the sandwich.

• pickled daikon radish - Substitute with pickled turnips: Pickled turnips offer a similar crunch and tangy flavor, making them a good replacement for pickled daikon radish.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh and slightly peppery flavor, though it lacks the citrusy notes of cilantro.

• sliced thin cucumber - Substitute with sliced thin zucchini: Sliced zucchini has a similar texture and mild flavor, making it a suitable alternative for cucumber.

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

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a similar depth of flavor and umami, though it is less pungent than fish sauce.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative to sugar.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, though it is slightly milder and less pungent.

• To store the roasted pork, allow it to cool completely. Place the slices in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For the baguettes, keep them in a bread box or a paper bag at room temperature for up to 2 days. If you need to store them longer, wrap each baguette tightly in aluminum foil and place in a freezer bag. Freeze for up to 3 months.

• The pickled carrots and pickled daikon radish can be stored in their pickling liquid in a glass jar. Ensure the vegetables are fully submerged in the liquid. Keep the jar in the refrigerator for up to 2 weeks.

• Fresh cilantro should be stored in the refrigerator. Place the stems in a jar of water and cover loosely with a plastic bag. Change the water every couple of days. This method keeps cilantro fresh for up to a week.

• Store sliced cucumber in an airtight container in the refrigerator. Place a paper towel at the bottom of the container to absorb excess moisture. This keeps the cucumber fresh for up to 3 days.

• To freeze the assembled banh mi, wrap each sandwich tightly in plastic wrap, then in aluminum foil. Place the wrapped sandwiches in a freezer bag. Freeze for up to 1 month. To reheat, thaw in the refrigerator overnight and warm in a preheated oven at 350°F (175°C) for 10-15 minutes.

• For best results, assemble the banh mi just before serving. If you need to prepare in advance, store each component separately as described above and assemble when ready to eat.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the baguette with pork in aluminum foil to keep it from drying out. Heat for about 10-15 minutes until warmed through. This method helps maintain the crispiness of the baguette while ensuring the pork stays juicy.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil or butter. Place the pork slices in the skillet and heat for 3-4 minutes on each side until warmed through. For the baguette, you can toast it in the same skillet for a few minutes until crispy.

• Microwave Method: Place the pork slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking every 30 seconds until heated through. For the baguette, wrap it in a damp paper towel and microwave for 20-30 seconds to soften.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the baguette with pork on a baking tray. Heat for about 10 minutes until the pork is warm and the baguette is crispy.

• Steaming Method: If you have a steamer, place the pork slices in the steamer basket. Steam for about 5 minutes until heated through. This method keeps the pork moist. For the baguette, you can lightly steam it for 1-2 minutes to soften it up.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the baguette with pork inside. Heat for about 5-7 minutes until the pork is warm and the baguette is crispy.

• Oven: Used to roast the pork shoulder at a temperature of 400°F (200°C).

• Mixing bowl: Used to mix the marinade ingredients including soy sauce, fish sauce, sugar, salt, and pepper.

• Baking tray: Used to place the marinated pork shoulder for roasting.

• Knife: Used to slice the pork thinly after it has rested.

• Cutting board: Used as a surface to slice the pork and other ingredients like cucumber.

• Measuring spoons: Used to measure out the soy sauce, fish sauce, sugar, salt, and pepper accurately.

• Tongs: Used to handle the pork shoulder when placing it on the baking tray and removing it from the oven.

• Spatula: Used to spread mayonnaise on the baguettes.

• Serving platter: Used to assemble and serve the banh mi sandwiches.

• Cooling rack: Used to let the pork rest after roasting to ensure even cooling.

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

Pre-pickle vegetables: Pickle the carrots and daikon radish a day ahead to ensure they are ready to use.

Use store-bought baguettes: Opt for high-quality store-bought baguettes to save time on baking.

Batch roast pork: Roast a larger batch of pork and freeze portions for future use.

Prep ingredients: Slice the cucumber and wash the cilantro in advance to streamline assembly.