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Pork Banh Mi Sandwich with Pickled Veggies & Garlic Aioli

These tasty sandwiches will be a favorite for everyone. We used the leftovers as a quick and easy noodle bowl
Print Recipe
Prep Time 5 hours
Cook Time 30 minutes
Course Main Course
Servings 4 Sandwiches

Ingredients
  

Pickled Veggies

  • 1 Large Carrot Shredded
  • 1 Large English Cucumber Peeled and sliced into ribbons (using vegetable peeler)
  • 1/2 Small Onion cut into thin rings
  • 1 Bunch Radishes Thinly Sliced
  • 1/3 Cup Sugar
  • 1/2 Cup Unseasoned Rice Vinegar
  • 1 Tsp Sea Salt
  • 5 or 6 Black Peppercorns
  • 1 Pinch Red Pepper Flakes More or less depending on your spice tolerance

Pork Marinade

  • 1 1/4 Lbs Pork Tenderloin Thinly Sliced (Uncooked)
  • 2 Stalks Lemongrass Or equivalent lemongrass paste to taste
  • 1 Shallot
  • 3 Cloves Garlic
  • 1 Tbsp Sugar
  • 1 Tbsp Honey
  • 2 Tbsp Fish Sauce
  • 2 Tspn Sesame Oil
  • 2 Tbsp Fresh Lime Juice 
  • Zest from 1 lime
  • 1 Tspn Salt
  • 1 Tspn Pepper

Garlic Aioli

  • 1/2 Cup Mayonnaise
  • 3 Cloves Garlic Finely minced (more if you love gralic like I do)
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Olive OIl Extra Virgin

Sandwich

  • 4 Baguette or 4 crusty buns
  • Cilantro To taste

Instructions
 

Pickled Veggies

  • In a heatproof medium bowl, combine the carrot, cucumbers, radish & onion.  In a small saucepan, bring the vinegar,sugar, salt, peppercorns and red pepper flakes to a boil. Reduce the heat and let simmer for 3 minutes, then remove from heat and let cool for 5 minutes.  After 5 minutes, pour over the vegetables and toss to coat.  Cover and refrigerate for at least 1 hour.  Pickled veggies will keep in refrigerator for up to 1 week in the brine.

Pork Marinade

  • Begin by slicing the pork tenderloin very thin (1/4 inch thick).  
    In a blender or food processor, add the shallot, lemon grass, garlic, sugar, honey, fish sauce,sesame oil, lime juice and zest and salt and pepper. Pulse until combined. It's okay if there are chunks of onion or garlic.
    Add the marinade and thinly sliced pork to a medium bowl, cover, and refrigerate for at least an hour, or up to 24 hours. 

Garlic Aioli

  • Whisk all ingredients together in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Cooking Pork

  • When the pork has marinated, heat a large skillet or the barbeque grill over medium high heat until very hot. Add about a tablespoon of oil (if using a pan).  Add the pork strips in batches and sear until dark and caramelized. Sear the pork for approximately 4 minutes (depending on the thickness of the meat), then flip and sear for another couple of minutes. Adjust the heat as necessary, you want to keep it as high as possible without the pan scorching.  Continue searing until all the pork is cooked.  Add more oil as necessary.  Set aside on a plate or put it in the oven in a pan on the “keep warm” setting.

Assembling Sandwich

  • Slice a roll or bun in half. Spread both sides with Garlic Aioli.  Top one side with pork, pickled veggies and a sprinkling of cilantro (you can chop it if you want, but I just tore it from the top of the bunch.) Top with the other half of the roll or bun and eat! Serve with more garlic aioli if you like.