Roasted Pork Banh Mi Recipe

Pork shoulder: Thinly sliced to ensure quick and even roasting.

Baguettes: Split lengthwise to hold all the delicious fillings.

Pickled carrots and daikon: Adds a tangy crunch to the sandwich.

Cilantro: Fresh and aromatic, it adds a burst of flavor.

Cucumber: Sliced thin for a refreshing crunch.

Mayonnaise: Creamy spread that balances the flavors.

Soy sauce: Adds a salty, savory depth to the marinade.

Fish sauce: Provides a rich umami flavor.

Sugar: Balances the savory and tangy elements.

Black pepper: Adds a hint of spice to the marinade.

To achieve a more flavorful pork shoulder, consider marinating it for a longer period, such as overnight, in the soy sauce, fish sauce, sugar, and black pepper mixture. This allows the meat to absorb the marinade deeply, resulting in a richer taste. Additionally, for an extra layer of flavor, you can briefly sear the pork slices in a hot pan before roasting them in the oven. This will create a nice caramelized crust on the meat, enhancing the overall texture and taste of your banh mi.

• sliced thin pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb marinades well, making them a good alternative.

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar crusty exterior and soft interior, making them a suitable replacement.

• pickled carrots and daikon - Substitute with pickled cucumbers and radishes: Pickled cucumbers and radishes provide a similar tangy crunch.

• fresh cilantro - Substitute with fresh basil: Fresh basil offers a different but complementary flavor profile.

• sliced thin cucumber - Substitute with sliced thin zucchini: Zucchini has a similar texture and mild flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with a slight tang.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a similar depth of flavor with a slightly different taste profile.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note.

• black pepper - Substitute with white pepper: White pepper offers a similar heat with a slightly different flavor.

• Allow the roasted pork to cool completely before storing. This helps prevent condensation, which can make the baguettes soggy.
• For short-term storage, place the cooled roasted pork in an airtight container and refrigerate for up to 3 days.
• Store the baguettes separately in a bread box or a paper bag at room temperature to maintain their crispiness.
• Keep the pickled carrots and daikon in their pickling liquid in a sealed jar in the refrigerator. They can last up to 2 weeks.
• For the cilantro and cucumber slices, wrap them in a damp paper towel and place them in a resealable plastic bag in the refrigerator. They should stay fresh for about 3-4 days.
• If you plan to freeze the roasted pork, portion it into meal-sized servings and wrap each portion tightly in plastic wrap, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.
• To reheat frozen roasted pork, thaw it in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• Avoid freezing the baguettes as they can become too hard and lose their texture. If necessary, you can freeze them, but be sure to wrap them tightly in aluminum foil and place in a freezer bag. Thaw at room temperature and reheat in the oven for a few minutes to restore some of the crispiness.
• Assemble the banh mi just before serving to ensure all ingredients are fresh and the baguettes remain crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the banh mi in aluminum foil to prevent it from drying out.
  3. Place the wrapped banh mi on a baking sheet and heat for about 10-15 minutes, or until the pork is warmed through.
  4. For a crispier baguette, unwrap the banh mi for the last 2-3 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Split the banh mi open and place it face down in the skillet.
  3. Cover the skillet with a lid to trap the heat and warm for about 5-7 minutes.
  4. Flip the banh mi and heat for an additional 2-3 minutes to ensure even warming.

• Microwave Method:

  1. Wrap the banh mi in a damp paper towel to keep the bread from becoming too hard.
  2. Place it on a microwave-safe plate.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it’s warming evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the banh mi on the toaster oven rack or a small baking sheet.
  3. Heat for about 10 minutes, or until the pork is hot and the baguette is crispy.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Wrap the banh mi in parchment paper or aluminum foil.
  3. Steam for about 5-7 minutes, or until the pork is warmed through and the bread is soft.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the banh mi in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway to ensure it’s warming evenly and the baguette is crisping up nicely.

• Oven: Used to roast the marinated pork shoulder at 375°F (190°C).

• Mixing bowl: Used to combine soy sauce, fish sauce, sugar, and black pepper for the marinade.

• Baking sheet: Used to place the marinated pork slices for roasting.

• Knife: Used to slice the pork shoulder thinly and to split the baguettes lengthwise.

• Cutting board: Provides a surface for slicing the pork, cucumber, and baguettes.

• Measuring cups: Used to measure out the pickled carrots and daikon, mayonnaise, and fresh cilantro.

• Measuring spoons: Used to measure the soy sauce, fish sauce, sugar, and black pepper.

• Spatula: Used to spread mayonnaise on the baguettes.

• Tongs: Used to handle the roasted pork slices when assembling the banh mi.

• Serving platter: Used to arrange the assembled banh mi sandwiches for serving.

Marinate in advance: Prepare the pork shoulder marinade the night before to save time on the day of cooking.

Use pre-pickled vegetables: Buy pickled carrots and daikon from the store instead of making them from scratch.

Pre-slice ingredients: Slice the cucumber and chop the cilantro ahead of time and store them in the fridge.

Toast baguettes together: Toast all baguettes at once in the oven while the pork is roasting to save time.

Batch cooking: Double the recipe and freeze extra roasted pork for future quick meals.