WEEK 51: YOUR BEST PORK SANDWICH
Caramelized Pork Bánh Mì
Photography by Sarah Shatz
BY MONKEYMOM | SERVES 4 TO 6
A&M: The caramelized pork could be a recipe all its own, but we sure do like it in this sandwich as well. Most bánh mì are made with a rich and fatty ground pork; this seasoned pork tenderloin gives the sandwich character. Make sure you use a light, airy roll with a crisp crust—bánh mì is all about the interior. About the addictive pickled veggies, Monkeymom said, “This is a good starting point for pickling, but feel free to adjust the vinegar and sugar levels to your taste. I tend to pickle these guys for only a short time, and they can be ready to eat in less than an hour!”
PICKLED CARROTS AND RADISHES
¼ pound baby carrots, peeled
1 bunch red radishes, preferably breakfast radishes (daikon are more traditional; I just think red radishes are beautiful)
1 cup apple cider vinegar
1 tablespoon salt
2 tablespoons sugar
BÁNH MÌ
1 to 1½ pounds pork tenderloin
3 tablespoons fish sauce
2 tablespoons maple syrup
1 tablespoon light or dark brown sugar
2 tablespoons soy sauce
½ teaspoon sesame oil
2 garlic cloves, minced
One ½-inch piece of ginger, peeled and minced
1 scallion, sliced thinly
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 loaf sweet French baguette (thin) or French bread sandwich rolls (try to get the kind of French bread with a crisp crust and tender light center)
Mayonnaise
Pâté (optional, but recommended)
Red leaf lettuce
Several cilantro sprigs
Sliced jalapeño peppers
- Make the pickled carrots and radishes. Slice the carrots and radishes into quarters (or sixths for thicker guys) lengthwise. In a large bowl, mix all the ingredients together with ½ cup water. Taste for seasoning. Let stand at room temperature for as little as 1 hour or as long as overnight. They keep for several days in the refrigerator.
- Cut the tenderloin across the grain into ½-inch pieces. Flatten each piece to an even ¼ inch between 2 pieces of plastic wrap using a meat pounder, rolling pin, or glass bottle.
- In a large bowl, combine the ingredients from the fish sauce to the black pepper. Taste and adjust the seasoning—it should be sweet and savory, so add more soy sauce, salt, or sesame oil as you like. Add the pork and use your hands or a large spoon to make sure all the pieces of meat are coated in the marinade. Marinate for 10 to 30 minutes.
- You can cook the pork on the grill outdoors (best), or indoors using a grill pan or cast-iron skillet (something that you can get very hot). Heat the grill or grill pan to high, and turn on that vent fan! Add the vegetable oil to the meat and marinade and stir to coat. Sear the first side of the meat until very dark brown, then flip and sear on the other side. The meat is thin so it cooks quickly, 1 to 2 minutes on each side. Be careful not to overcook it.
- To assemble the sandwiches, slice the baguette and spread the mayonnaise on one side, pâté on the other, if using. Add lettuce, pork, pickled vegetables, cilantro, and peppers. Dig in!
Photography by Sarah Shatz
TIPS AND TECHNIQUES
Monkeymom: “Pâté is typically found in bánh mì, and though I list it as optional, doesn’t French bread just taste great with pâté?”
ABOUT THE COOK
To learn more about Monkeymom, read her recipe for Wishbone Roast Chicken with Herb Butter.
WHAT THE COMMUNITY SAID
sdr1959: “That sandwich looks delicious, but I am over the moon about the radish-carrot salad recipe. That little, simple salad is one of my family’s favorite things about Vietnamese cooking, and I have never been able to properly replicate it at home. This recipe is slammin’, and I have a big bowl of it in the fridge, waiting to be devoured on any sandwich they can think of. Yum and thanks!”
RaquelG: “Congrats Monkeymom! Made the pork tenderloin last night and it is fab! A big hit with my protein-loving husband and extra for sammies for me. A wonderful foray into Vietnamese food.”