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Vietnamese-Style Spicy Pork Banh Mi
Serves
6
Ingredients
Roasted Pork:
2 lbs Pork Butt, Raw
As needed Vegetable Oil
As needed Salt and Pepper
As needed Kikkoman® Thai Style Chili Sauce
Sriracha Mayo:
1 cup Mayonnaise
1/2 cup Kikkoman® Sriracha
Daikon Pickles:
Julienne, Daikon
Carrots, Shredded
Red Onions
1 cup Kikkoman® Rice Vinegar
1 tbsp Kikkoman® Citrus Seasoned Ponzu
1/4 cup Sugar
Thai Chili Ranch Dressing:
2 cups Ranch Dressing
1 cup Kikkoman® Thai Style Chili Sauce
Plating:
6 each Vietnamese Rolls
As Needed Cucumber Slices
As Needed Green Onions
As Needed Pickled Jalapenos
As Needed Cilantro
Directions
Roasted Pork:
- Rub pork with oil to coat and season with salt and pepper.
- Arrange pieces on a roasting rack and roast in a preheated 450 degree oven to an internal temperature of 160degrees.
- Allow pork to cool completely and slice on a deli slicer into thin slices.
- Dress pork with Thai Style Chili Sauce to coat.
Sriracha Mayo:
- Combine Mayo and Sriracha in a bowl and whisk to combine.
Daikon Pickles:
- In a small saucepan, combine rice vinegar, citrus seasoned ponzu and sugar. Heat over medium low heat, whisking occasionally, to melt sugar. Allow to cool.
- Pour over vegetables and marinate for a few hours to a few days.
Thai Chili Ranch Dressing
- Combine Ranch Dressing and Thai Style Chili Sauce in a bowl and whisk to combine.
Assembling Sandwiches:
- Slice sandwich rolls in half lengthwise, leaving a small percentage intact. Toast.
- Brush inside with Sriracha Mayo and fill with 4 ounces of pork.
- Drizzle Thai Chili Ranch Dressing generously over pork.
- Top with cucumber, daikon pickles, pickled jalapeno, green onions, and cilantro.
