"Vietnamese banh mi pork

By RoketJSquerl

Ingredients

• 1/4 1/4 4 cup brown sugar 4 tbsp
• 1/4 1/4 4 cup rice vinegar 4 tbsp
• 1/4 1/4 4 cup soy sauce 4 tbsp
• 1/4 1/4 4 cup fish sauce 4 tbsp
• 1/2 1/2 1/2 tbsp lemongrass minced
• 1/2 1/2 1/2 tbsp ginger minced/grated
• 2 2 2 cloves garlic minced/grated
• 1/4 1/4 4 cup water 4 tbsp
• 2 2 900g, lb pork shoulder 900g, approx

Details

Adapted from carolinescooking.com

Preparation

Step 1

Instructions
Combine the sugar, rice vinegar, soy sauce, fish sauce, lemongrass, ginger, garlic and water in the bottom of a slow cooker (ideally a similar width to the piece of pork). Stir together to mix and to help the sugar dissolve.

Add the pork and turn so a bit of the cooking sauce sticks to the top of the pork, then cook on low for 6-8 hour until the pork is fall apart tender.

If you'd like to serve this as I have here, you'll need approx 1/4 cup uncooked rice per person (I used brown for texture), cooked per packet instructions. Make quick pickles as in my banh mi soft shell crab sandwich (here I just made with carrot rather than part daikon) and then add a handful of salad leaves with a few cilantro leaves on the side and slices of cucumber.