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Pork Banh Mi with Quick Pickled Vegetables

Pork Banh Mi with Quick Pickled Vegetables

These pork banh mi sandwiches pair warm, quickly seared pork with crisp quick-pickled vegetables. Start the pickles first so they have time to turn bright and tangy while the pork cooks. Use small baguettes with a crisp crust and a soft center, then assemble just before eating.

Serves: 4 sandwiches
Prep: 20 minutes
Cook: 12 minutes

Ingredients

Method

  1. Put carrot and daikon in a bowl. Warm rice vinegar with sugar and salt until dissolved, pour over the vegetables, and set aside for at least 15 minutes.
  2. Toss pork with soy sauce, ginger, and lime juice. Heat oil in a wide skillet over medium-high heat.
  3. Cook the pork in a single layer, in batches if needed, for 2 to 3 minutes per side until browned and the thickest strips reach 145°F. Rest for 3 minutes.
  4. Split the baguettes and spread mayonnaise over the cut sides. Drain the pickles, reserving the liquid for another use if desired.
  5. Fill each roll with pork, pickled vegetables, cilantro, and jalapeño if using. Serve while the bread is crisp.

Variations

Use thinly sliced chicken breast and cook it to 165°F, or replace daikon with extra carrot and cucumber. A little sriracha can be stirred into the mayonnaise. For a less spicy sandwich, remove all seeds from the jalapeño or leave it out.

Storage and reheating

Keep cooked pork, pickled vegetables, herbs, and bread in separate covered containers in the refrigerator. Use cooked pork within 3 to 4 days and assemble sandwiches just before lunch so the bread does not soften. Keep the pork chilled when packing.

Read the packable lunches for mixed schedules and work-from-home lunch guide for more ways to plan lunch. Add this recipe to the Lucru Home grocery list and list any missing ingredients before shopping.


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