Slow Cooker Five-Spice Pork Banh Mi

Name: Slow Cooker Five-Spice Pork Banh Mi
Prep time: 45 min
Cook time: 260 min
Total time: 305 min
Yield: 6 servings
Cuisine: Asian-Vietnamese, VIETNAMESE
Ingredients: 3 lb. (1.5 kg) boneless pork shoulder, cut in half; 2 Tbs. Chinese five-spice powder; 3 Tbs. canola oil; 1/4 cup (2 fl. oz./60 ml) soy sauce; 1/4 cup (2 fl. oz./60 ml) fish sauce; 1/4 cup (2 oz./60 g) brown sugar, plus more as needed; 2-inch (5-cm) piece fresh ginger; 2-inch (5-cm) piece lemongrass, tough outer layers removed and discarded, white portion lightly smashed; 8 garlic cloves, smashed; 2 Tbs. cornstarch; 1 1/2 cups (12 fl. oz./375 ml) distilled white vinegar; 1/4 cup (2 oz./60 g) sugar; 1/2 tsp. kosher salt; 1 bay leaf; 5 peppercorns; 3 jalape&#241;o chiles, cut into 1/8-inch (3-mm) slices; 1 large carrot (about 4 oz./125 g), julienned; 1/2 red onion, sliced; 6 hoagie rolls or 6-inch (15-cm) lengths of baguette; Kewpie mayonnaise for spreading; 3 Persian cucumbers, julienned; Fresh cilantro leaves for garnish

Prep Time: 45 minutes

Cook Time: 260 minutes

Servings: 6

The traditional Vietnamese sandwiches known as banh mi can be made with a wide variety of ingredients, from grilled chicken to tofu to Vietnamese pork paté. Here we braise pork shoulder in a slow cooker with aromatic ginger and lemongrass for an easy version that makes enough to feed a crowd. Don’t skimp on the pickled vegetables and mayo, which are key to the sandwiches’ fresh, vibrant flavor.

Printer Friendly Version

Tweet
Pin It

Ingredients:

For the pork:

3 lb. (1.5 kg) boneless pork shoulder, cut in half
2 Tbs. Chinese five-spice powder
3 Tbs. canola oil
1/4 cup (2 fl. oz./60 ml) soy sauce
1/4 cup (2 fl. oz./60 ml) fish sauce
1/4 cup (2 oz./60 g) brown sugar, plus more as needed
2-inch (5-cm) piece fresh ginger
2-inch (5-cm) piece lemongrass, tough outer layers removed and discarded, white portion lightly smashed
8 garlic cloves, smashed
2 Tbs. cornstarch

For the pickled vegetables:

1 1/2 cups (12 fl. oz./375 ml) distilled white vinegar
1/4 cup (2 oz./60 g) sugar
1/2 tsp. kosher salt
1 bay leaf
5 peppercorns
3 jalapeño chiles, cut into 1/8-inch (3-mm) slices
1 large carrot (about 4 oz./125 g), julienned
1/2 red onion, sliced

For serving:

6 hoagie rolls or 6-inch (15-cm) lengths of baguette
Kewpie mayonnaise for spreading
3 Persian cucumbers, julienned
Fresh cilantro leaves for garnish

Directions:

To make the pork, pat the pork dry with paper towels, then rub with the five-spice powder.

Using the “sear” function of a slow cooker, preheat to high (400°F/200°C). Warm the oil, then sear the pork on all sides until browned, about 3 minutes per side. Switch the setting on the slow cooker to slow cook on high for 4 hours.

In a liquid measuring cup, whisk together the soy sauce, fish sauce and brown sugar. Add the soy sauce mixture, 3 cups (24 fl. oz./750 ml) water, the ginger, lemongrass and garlic to the slow cooker. Cover and cook for 4 hours, flipping the pork once halfway through the cooking time.

Meanwhile, make the pickled vegetables. In a saucepan over medium heat, combine the vinegar, sugar, salt, bay leaf and peppercorns and cook, stirring once or twice, until the sugar and salt have dissolved, about 2 minutes.

Add the jalapeños, carrot and onion and reduce the heat to low. Cook, stirring occasionally, until the vegetables are soft, about 1 1/2 hours. Using a slotted spoon, transfer the pickles to a bowl and let cool. Serve immediately or store in an airtight container in the refrigerator, with enough pickling liquid to cover, for up to 2 weeks.

Using tongs, transfer the pork to a large bowl. Using a pair of forks, shred the pork, removing and discarding any large pieces of fat. Using a fine-mesh sieve, strain the braising liquid into a bowl. Skim the fat from the surface of the liquid and return the liquid to the slow cooker. Set the slow cooking to “sear” at high heat.

In a small bowl, whisk together the cornstarch with 1/4 cup (2 fl. oz./60 ml) of the braising liquid until smooth. While whisking constantly, add the cornstarch mixture to the slow cooker. Cook until thickened, about 5 minutes. Taste the liquid and stir in another 1 to 2 Tbs. of brown sugar if desired. Add enough of the braising liquid to the shredded pork to moisten lightly.

To assemble, slice each roll or baguette piece in half horizontally, stopping just before you cut all the way through. Spread the bread generously with mayonnaise and top with the pork, drizzling with a bit more of the braising liquid if desired. Top each sandwich with some of the pickled vegetables, cucumber and cilantro. Serve immediately. Serves 6.

Williams Sonoma Test Kitchen