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Categories:
fish sauce soy sauce garlic stalks lemongrass canola oil freshly ground black pepper lime pork butt water cider vinegar sugar carrots daikon rolls mayonnaise handful fresh cilantro cucumber jalapenos
Viewed: 58 - Published at: 3 years agoIngredients
- 2 tablespoons fish sauce (preferably Phu Quoc brand)
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 2 stalks lemongrass, finely chopped
- 1/4 cup canola oil
- 1 tablespoon freshly ground black pepper
- Juice of 1/2 lime
- 1 pound pork butt, cut into 1/4-inch-thick slices as long as the butt is wide
- 2 cups water
- 2 cups cider vinegar
- 1/4 cup sugar
- 1/2 pound carrots, julienned using a mandoline
- 1/2 pound daikon, julienned using a mandoline
- 8 banh mi rolls or mini baguettes
- 1/4 cup Kewpie mayonnaise or regular mayonnaise
- Handful fresh cilantro leaves
- 24 sliced rounds English (hothouse) cucumber
- 2 jalapenos, stemmed and sliced crosswise
Method
- Combine the fish sauce, soy sauce, garlic, lemongrass, canola oil, pepper, and lime juice in a bowl and whisk to blend.
- Pour the marinade over the pork butt slices in a large resealable bag and seal, or combine the pork and marinade in a nonreactive baking dish and cover with plastic wrap.
- Refrigerate overnight.
- Combine the water and vinegar in a large mixing bowl and pour in the sugar, whisking to dissolve.
- Add the carrots and daikon, then cover and refrigerate overnight.
- Prepare a grill for direct cooking over medium-high heat.
- Grill the pork until it is just pink in the center, with an internal temperature of 160F.
- Remove from the grill and cut each of the slices again into small bite-size pieces.
- Toss the rolls on the grill for just a minute to toast and then slather each with about 1 1/2 teaspoons of the mayo.
- Add a portion of the grilled pork, a few cilantro leaves, a portion of cucumber and jalapeno slices, and some of the pickled carrot and daikon mixture.
- Serve.
