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Per serving
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- 1
Start the pickle
Do this first so it works while you cook. In a bowl, dissolve the sugar and salt in the warm water, then stir in the rice vinegar. Julienne the carrot and thinly slice the jalapenos, add them to the brine, and press them under the liquid. Let them sit at least 15 minutes, then drain.
- 2
Marinate the pork
While the pickle sits, thinly slice the pork tenderloin. Toss it in a bowl with the soy sauce, fish sauce, hoisin, and sriracha and let it sit 15 minutes. No longer needed than that.
- 3
Toast the baguettes
Heat the oven to 400F. Split each baguette roll lengthwise without cutting all the way through, so it opens like a book. Toast on a sheet pan 3 to 5 minutes, until the edges are golden and crisp.
- 4
Sear the pork
Heat the vegetable oil in a skillet over medium-high. Add the marinated pork in a single layer and cook about 3 to 4 minutes per side, until browned, a little charred at the edges, and cooked through.
- 5
Build
Spread mayonnaise on both cut sides of each toasted baguette. Pile on the seared pork, then the drained pickled carrot and jalapeno, cucumber slices, and plenty of cilantro. Add an extra drizzle of sriracha if you want heat, close it up, and serve right away.
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Pork Banh Mi
Created by: 30MinuteMeals
Ingredients
- 1 lb pork tenderloin
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 1 tbsp hoisin sauce
- 2 tsp sriracha
- 1 tbsp vegetable oil
- 1 cup warm water
- 2 tbsp sugar
- 1 tbsp salt
- 3 tbsp rice vinegar
- 1 carrot
- 2 jalapenos
- 1 cucumber
- fresh cilantro
- 1/4 cup mayonnaise
- 4 baguette rolls
Instructions
- Start the pickleDo this first so it works while you cook. In a bowl, dissolve the sugar and salt in the warm water, then stir in the rice vinegar. Julienne the carrot and thinly slice the jalapenos, add them to the brine, and press them under the liquid. Let them sit at least 15 minutes, then drain.
- Marinate the porkWhile the pickle sits, thinly slice the pork tenderloin. Toss it in a bowl with the soy sauce, fish sauce, hoisin, and sriracha and let it sit 15 minutes. No longer needed than that.
- Toast the baguettesHeat the oven to 400F. Split each baguette roll lengthwise without cutting all the way through, so it opens like a book. Toast on a sheet pan 3 to 5 minutes, until the edges are golden and crisp.
- Sear the porkHeat the vegetable oil in a skillet over medium-high. Add the marinated pork in a single layer and cook about 3 to 4 minutes per side, until browned, a little charred at the edges, and cooked through.
- BuildSpread mayonnaise on both cut sides of each toasted baguette. Pile on the seared pork, then the drained pickled carrot and jalapeno, cucumber slices, and plenty of cilantro. Add an extra drizzle of sriracha if you want heat, close it up, and serve right away.