tri-ticker-0711-v2 Free Shipping on orders over $49* Use code: SHIP4FREESave up to 75% on Clearance + Free Shipping*20% Off Electrics + Free Shipping* Use code: ELECTRICS
Return to Previous Page

Pork Banh Mi with Pickled Carrots and Daikon

Our lighter version of the classic Vietnamese banh mi sandwich features lean pork tenderloin and delicious sauces from Chef Zakary Pelaccio of Fatty ‘Cue in Brooklyn.

Ingredients:

For the pickled carrots and daikon:

  • 3 carrots, peeled and julienned
  • 1 daikon radish, peeled and julienned
  • 3 tsp. kosher salt
  • 4 Tbs. sugar
  • 1 cup rice vinegar
  • 1 cup water

  • 1 pork tenderloin, about 1 1/2 lb., cut in half lengthwise, then sliced crosswise 1/8 inch thick
  • 1/2 cup Fatty ‘Cue bakar marinade
  • 3/4 cup Fatty ‘Cue BBQ sauce, plus more for serving (optional)
  • 6 baguette pieces, each 7 inches long, split in half lengthwise
  • 1/2 cup mayonnaise
  • 2 Tbs. Fatty ‘Cue chili jam
  • 1/2 English (hothouse) cucumber, thinly sliced lengthwise
  • 1/4 cup fresh cilantro leaves

Directions:

To make the pickled carrots and daikon, in a bowl, stir together the carrots, daikon, 1 tsp. of the salt and 1 Tbs. of the sugar. Let stand for 5 minutes until the moisture begins to seep out from the vegetables. Rinse well under cold running water, then drain.

In another bowl, whisk together the vinegar, water, the remaining 2 tsp. salt and 3 Tbs. sugar until the salt and sugar dissolve. Add the carrots and daikon and let stand for at least 1 hour before using, or cover and refrigerate for up to 2 weeks. (The flavor will intensify as the vegetables stand.)

In a bowl, stir together the pork tenderloin and bakar marinade. Cover and refrigerate for 12 to 24 hours.

Prepare a hot fire in a grill. Place a steel grill chef’s pan on the grill, cover the grill and preheat.

Transfer half of the pork to the pan and cook, shaking the pan occasionally, until the pork is just cooked through, 6 to 8 minutes. Transfer to a bowl. Repeat with the remaining pork. Return all the pork to the pan and add the 3/4 cup BBQ sauce. Cover the pan with the lid and cook, vigorously shaking the pan occasionally, for about 2 minutes. Meanwhile, place the baguette halves, cut side down, on the grill and toast for 30 to 60 seconds.

In a small bowl, stir together the mayonnaise and chili jam. Arrange the pork on the bottom halves of the baguettes. Top with the pickled carrots and daikon, cucumber slices and cilantro. Spread the chili jam mayonnaise on the cut side of the top halves of the baguettes and cover the sandwiches. Serve immediately with BBQ sauce on the side. Serves 6.

Williams-Sonoma Kitchen.