Roasted Pork Banh Mi Recipe

Pork shoulder: The main protein, providing a rich and tender base for the sandwich.

Baguettes: Split lengthwise, these provide the crispy and chewy vessel for the banh mi.

Carrot: Julienned, adding a sweet crunch to the sandwich.

Daikon radish: Julienned, offering a mild, slightly peppery flavor that complements the carrot.

Rice vinegar: Used for pickling the vegetables, adding a tangy flavor.

Sugar: Balances the acidity of the vinegar in the pickling process.

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

Jalapeño: Sliced, providing a spicy kick to the sandwich.

Mayonnaise: Spread on the baguette, adding creaminess and richness.

When preparing the pork shoulder, ensure you season it generously with salt and pepper to enhance its flavor. For an even roast, consider searing the pork in a hot skillet for a few minutes on each side before placing it in the oven. This will create a beautiful crust and lock in the juices. Additionally, when pickling the carrot and daikon radish, make sure they are evenly julienned to ensure a consistent texture and flavor throughout the banh mi.

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

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar crusty exterior and soft interior, which works well for a banh mi sandwich.

• julienned carrot - Substitute with julienned cucumber: Julienned cucumber provides a similar crunch and freshness, adding a different but pleasant flavor profile.

• julienned daikon radish - Substitute with julienned jicama: Jicama has a similar crunchy texture and mild flavor, making it a suitable replacement for daikon radish.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity note that complements the pickled vegetables.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also add a subtle floral note to the pickling liquid.

• fresh cilantro - Substitute with fresh basil: Fresh basil offers a different but equally aromatic herbaceous note that can enhance the overall flavor of the sandwich.

• sliced jalapeño - Substitute with sliced serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a good alternative to jalapeños.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, which can be a healthier alternative to mayonnaise.

• Allow the pork shoulder to cool completely before storing. This helps retain its moisture and flavor.
• Slice the cooled pork thinly and place it in an airtight container. Store in the refrigerator for up to 3 days.
• For longer storage, wrap the sliced pork tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe bag and freeze for up to 2 months.
• To reheat, thaw the pork in the refrigerator overnight. Warm it in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Store the pickled vegetables (carrot and daikon radish) in their pickling liquid in an airtight container in the refrigerator. They will keep for up to 2 weeks.
• Keep the baguettes in a bread box or a paper bag at room temperature for up to 2 days. For longer storage, wrap them in aluminum foil and freeze for up to 1 month. Thaw at room temperature and reheat in the oven for a crisp texture.
• Store mayonnaise in its original container in the refrigerator. Use within the expiration date.
• Fresh cilantro can be stored in a glass of water in the refrigerator, covered loosely with a plastic bag. Change the water every couple of days to keep it fresh for up to a week.
• Jalapeños can be stored in a plastic bag in the refrigerator crisper drawer for up to a week. For longer storage, slice and freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag.

• Preheat your oven to 350°F (175°C). Wrap the baguettes with aluminum foil to prevent them from drying out. Place them on a baking sheet and warm for about 10 minutes, or until heated through.

• For the pork, slice it thinly and place it in an oven-safe dish. Cover with foil to retain moisture and heat in the oven for about 10-15 minutes, or until warm.

• Alternatively, you can reheat the pork in a skillet. Add a splash of broth or water to the pan to keep it moist. Heat over medium-low heat, stirring occasionally, until the pork is warmed through.

• For the pickled vegetables, you can serve them cold straight from the fridge. If you prefer them slightly warm, let them sit at room temperature for about 15 minutes before assembling your banh mi.

• To reheat the mayonnaise, simply let it come to room temperature. Avoid heating it directly as it can separate and lose its creamy texture.

• Assemble your banh mi by spreading the mayonnaise on the warmed baguettes, layering with reheated pork, pickled vegetables, fresh cilantro, and sliced jalapeño. Serve immediately and enjoy your deliciously warm leftovers!

• Oven: Used to roast the pork shoulder at a consistent temperature of 375°F (190°C).

• Baking sheet: Provides a flat surface for roasting the pork shoulder in the oven.

• Mixing bowl: Used to combine the carrot, daikon radish, rice vinegar, and sugar for pickling.

• Knife: Essential for slicing the pork shoulder thinly after it has rested.

• Cutting board: Provides a stable surface for slicing the pork shoulder and other ingredients.

• Measuring cups: Used to measure out the rice vinegar, sugar, and mayonnaise accurately.

• Tongs: Helpful for handling the hot pork shoulder and placing it on the baking sheet.

• Spatula: Useful for spreading mayonnaise evenly on the baguettes.

• Julienne peeler: Assists in creating thin, uniform strips of carrot and daikon radish.

• Serving platter: Ideal for arranging and serving the assembled banh mi sandwiches.

• Cooling rack: Allows the roasted pork shoulder to rest and cool evenly before slicing.

Marinate in advance: Season the pork shoulder the night before and let it marinate in the fridge to save time on the day of cooking.

Pre-pickle vegetables: Prepare the julienned carrot and daikon radish the day before and store them in the fridge.

Use a mandoline: Speed up the slicing of vegetables by using a mandoline for uniform and quick cuts.

Pre-slice baguettes: Split the baguettes ahead of time and store them in an airtight container.

Batch roast: Roast a larger quantity of pork shoulder and use leftovers for other meals.