Pork Banh Mi with Pickled Vegetables and Homemade Mayo
This sandwich layers browned pork tenderloin, tangy carrot and daikon, cucumber, and cilantro inside a light baguette. A little of the pork seasoning also flavors the mayonnaise, giving the filling and sauce a common base. Drain the vegetables well before assembling: the bread should hold the filling without becoming wet underneath.
Ingrédients
- 1 1/2 lb pork tenderloin weighed after trimming
- 4 light baguette rolls or 2 demi-baguettes divided into 4 sandwich portions
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest for assembly
- 2 tablespoons cane sugar for the pork marinade
- 1 teaspoon paprika
- 2 garlic cloves chopped
- 1 small bird’s-eye chili finely chopped, or less to taste
- 1 large pasteurized whole egg or 3 tablespoons pasteurized liquid whole egg for the mayonnaise
- 3/4 cup neutral oil for the mayonnaise
- 7 oz peeled carrots cut into thin matchsticks
- 7 oz peeled daikon cut into thin matchsticks
- 1 cup unseasoned rice vinegar
- 1 cup water
- 2 tablespoons cane sugar for the pickle brine
- 1 teaspoon fine salt for the pickle brine
- 1/2 English cucumber thinly sliced
- 1/2 cup loosely packed cilantro leaves and tender stems chopped
- 1 tablespoon neutral oil for cooking
- 1 to 2 teaspoons Sriracha optional for serving
Instructions
- Blend soy sauce, fish sauce, lime juice, 2 tablespoons cane sugar, paprika, garlic, and chili. Reserve 2 tablespoons in a separate clean container for the mayonnaise before adding raw pork.
- Remove the tenderloin silver skin and slice into even 1/2-inch medallions. Turn in the remaining marinade, cover, and refrigerate for 1 hour or up to 4 hours.
- Blend the pasteurized egg, reserved clean marinade, and 3/4 cup oil in a narrow cup with an immersion blender, starting at the bottom and lifting slowly once thickened. Cover and refrigerate. The batch makes about 1 cup; use about 6 tablespoons for the sandwiches.
- Cut carrot and daikon into 1/8-inch matchsticks. Bring rice vinegar, water, 2 tablespoons sugar, and salt to a gentle simmer just until dissolved. Pour over the vegetables in a heatproof bowl. Cool for about 20 minutes, then refrigerate. Drain well before serving.
- Thinly slice the cucumber. Wash, dry, and lightly chop the cilantro.
- Drain the pork and discard its marinade. Heat a large skillet over medium-high heat. Divide the cooking oil and pork between two batches. Cook about 2 minutes on the first side and 1 to 3 minutes after turning, until the thickest pieces reach 145°F. Rest on a clean plate for 3 minutes.
- Split the four bread portions. Refresh briefly at 350°F for 3 to 5 minutes if needed. Spread about 1 1/2 tablespoons seasoned mayonnaise per sandwich and add optional Sriracha.
- Add lime zest, rested pork, drained carrot and daikon, cucumber, and cilantro. Close gently, cut if desired, and serve immediately.
Vidéo
Notes
Reserve clean marinade before it touches raw pork. Use pasteurized egg for uncooked mayonnaise, or replace the egg and mayonnaise oil with prepared mayonnaise. Refrigerate unused homemade mayonnaise and use within 2 days. Calories are approximate and include only the mayonnaise portion served in four sandwiches, not the entire batch. Keep quick pickles refrigerated.