Slow-Cooker Banh Mi Rice Bowl

To make the dipping sauce, in a small saucepan over medium heat, combine the water, sugar and vinegar and bring to a boil, stirring until the sugar dissolves. Remove from the heat and stir in the fish sauce, lime juice, chile and garlic. Let cool to room temperature before serving. Store in an airtight container in the refrigerator for up to 3 days.

To make the pickled vegetables, cut the carrots and daikon into matchsticks. In a fry pan over medium-high heat, combine the vinegar, sugar and 1/4 tsp. salt and bring to a boil, stirring until the sugar dissolves. Add the carrots and daikon and toss to combine. Return to a boil and boil for 30 seconds. Remove from the heat and set aside to cool to room temperature, stirring occasionally. Transfer to an airtight container and refrigerate for up to 3 days.

To prepare the pork, in a small bowl, mix the sugar, garlic, shallots, lemongrass, soy sauce, fish sauce, lime juice and pepper. Trim the pork shoulder of excess fat and cut the meat into 4 equal pieces. Place the pork pieces in a large sealable plastic bag, add the marinade and seal the bag. Turn the bag over a few times to coat the pork evenly with the marinade, then refrigerate overnight.

Transfer the pork and marinade to a slow cooker. Add the stock, cover and cook on low for 6 hours. The pork should be very tender.

Transfer the pork to a platter. Using 2 forks, pull the pork into shreds, removing and discarding any large bits of fat. Strain the cooking liquid through a fine-mesh sieve into a small bowl. Let stand for a few minutes, then use a large spoon to skim the fat from the surface.

To assemble, divide the rice evenly among 8 large bowls. Top with the pork, dividing it evenly and moistening it with some of the cooking liquid. Top each serving with an equal amount of the pickled vegetables, cilantro, cucumber and jalapeño slices. Serve the sauce alongside. Serves 8.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)