3 tablespoons vegetable oil
1 tablespoon garlic, chopped
1 tablespoon shallot, chopped
1 pound pork butt, sliced ⅛ -inch thick
½ cup fish sauce
½ cup brown sugar
1 cup water
1 teaspoon ground black pepper
Spicy aoli (recipe follows)
French baguette, sliced into quarters (should be light and airy and toasted until crispy)
Cucumber, thinly sliced lengthwise
Jalapeños to top sandwich
Pickled carrots (recipe follows)
Cilantro to top sandwich (discard thicker stems)
1 cup mayonnaise
⅓ cup Asian-style hot sauce such as sriracha or sambal
½ pound carrots, julienned
1 cup white vinegar
1 cup water
1 ½ cups sugar
1 tablespoon salt
- Heat oil in a large skillet and sweat garlic and shallots for about 2 minutes.
- Add sliced pork and cook on high heat for about five minutes. Add fish sauce and brown sugar and let cook for another 5 minutes, allowing it to caramelize (be careful not to burn).
- Lastly add water, reducing heat to medium. Cook for 20−25 minutes or until the liquid has reduced by a third. Add black pepper at very end.
- To assemble bahn mi, spread aioli on baguette then begin layering with warmed caramel pork, slices of cucumber, and jalapenos. Top with pickled carrots and cilantro.
- Combine ingredients in a bowl.
- Rinse carrots in water.
- Combine white vinegar, water, sugar, and salt in a bowl.
- Cover carrots with pickling liquid, and let sit overnight.
- from CO in Charleston, South Carolina