Pork And Pate Banh Mi Recipes

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
• Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
• Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
• Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
• Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

Steps:

• For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
• Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
• Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
• For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
• To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.

Steps:

• Pork:.
• Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove water from heat.
• Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of tepid water to fully cover meat. Submerge meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight.
• When pork is ready, remove from liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes.
• Meanwhile, heat the oven to 400°F and arrange the rack in the middle. Roast pork until internal temperature reads 165°F, about 1 hour 45 minutes. Let cool to room temperature, or at least 45 minutes, then slice thinly, about 1/8 inch thick.
• Pickled carrots:.
• Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.
• Assembly:.
• Slice off top 1/3 of baguettes lengthwise and set aside. Remove enough of bottom interiors so that filling can fit easily.
• Spread 1 tablespoon of the mayonnaise on each upper 1/3 of baguette and 2 tablespoons on each bottom. Crumble 1/2 of the pâté (if using - use it!) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, basil leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with upper parts of baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches, and slice into about 10 (1-1/2-inch) pieces. Serve.