Pork Banh Mi

By tschnet1

Ingredients

• Rub:
• 4 pounds pork rump roast
• 1/4 cup water
• 1 tablespoon sesame oil
• 1/2 tbsp Chinese 5-spice powder
• 2 tsp salt
• 2 tsp garlic salt
• 2 tsp ground ginger
• 1 tsp cayenne
• 1 tsp freshly ground pepper
• Vegetables:
• 2 cups cucumber, grated
• 2 cups carrots, peeled & grated
• 1 cup daikon (Japanese white radish), peeled and grated
• 1 1/2 cups water
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1/2 tsp salt
• Sandwiches:
• 6 , 8-10-inch long individual baguettes, cut in half
• 3-4 jalapeño chiles, sliced, optional
• 1 cup fresh cilantro
• Mayonnaise:
• 2/3 cup mayonnaise
• 1 tablespoon hot chili sauce (your choice)

Details

Servings 6
Adapted from facebook.com

Preparation

Step 1

Preheat oven to 225º F.

Combine all rub ingredients (5-spice powder, salt, garlic salt, ginger, cayenne and pepper) in a medium bowl and mix together.

Prepare pork by trimming off any excess fat and rubbing seasoning all over. Place in a Dutch oven and roast for 1 hour.

Remove from oven and drizzle with sesame oil, then add water to the Dutch oven. Cover and continue roasting for another 4 1/2-5 hours, or until pork is very tender.

Place daikon and carrots in a large container or baking dish. In a separate container, stir together water, sugar and salt in a glass container.

Add in rice vinegar to the water, then pour mixture over the daikon and carrots. Cover and refrigerate for 3-4 hours, stirring once in the middle.

In a small bowl, whisk together the mayonnaise and chili sauce. Cover and refrigerate before serving.

Once pork is cooked, remove from oven and let cool 10-15 minutes. When it’s cool, cut into strips or shred with 2 forks.

Drain daikon and carrots thoroughly and spread a small amount of mayonnaise on baguettes. Then top with an assortment of daikon, cucumber and carrots.

Add pork and cilantro, garnish with jalapeño slices and serve immediately.