Banh Mi Pork Tacos Recipes

BANH MI PORK TACOS

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt; cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat; keep warm.
• In medium bowl, mix Pickled Slaw ingredients; set aside.
• In small bowl, mix Sriracha Mayonnaise ingredients. Divide pork among tortillas, and top each with slaw, using slotted spoon. Top with mayonnaise, chiles, cilantro and cucumber.

BANH MI TACOS

Steps:

• For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours.
• For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
• Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
• For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
• Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste.
• Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.

PORK BANH MI

Steps:

• Combine green onions, garlic, fish sauce, sugar, honey, and pepper in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
• With 30 minutes left to marinade, combine carrots, cucumbers, red onion, rice vinegar, and 2 teaspoons chili-garlic sauce in a medium bowl. Stir to combine and let pickle until needed for sandwiches.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Heat oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Remove meat from the bones and thinly slice.
• Spread mayonnaise, hoisin sauce, and remaining chili-garlic sauce on the top halves of the baguettes. Layer pork, pickled vegetables, cilantro, and jalapenos on the bottom halves. Carefully close the baguettes. Slice each in half to make 4 sandwiches.

BANH MI TACOS

Steps:

• Special equipment: Chinese mandolin.
• For the rub:
• Mix together the five-spice powder and sugar in a small bowl, and then add salt and pepper to taste.
• For the pork belly:
• Preheat the oven to 350 degrees F. Heat the oil in a cast-iron skillet over high heat. Rub the dry rub over the whole piece of pork belly, making sure to push the rub into the meat. Once the pork belly is covered, sear it in the skillet until browned, 4 minutes per side, to ensure that you have sealed in the juices. Pull the pork belly out of the skillet and let it rest. Without emptying the meat's juices from the skillet, saute the garlic and onions over medium heat until browned, 2 minutes. Add the soy sauces, sugar, vinegar, star anise and 1/2 cup water, and then add the pork belly, making sure it is no more than halfway covered by the liquid. Place the skillet into the oven and let it braise until it is very moist and tender, and can be pulled apart with ease, about 3 hours 30 minutes. Let the pork belly rest, and then chop it into smaller pieces.
• For the salad:
• Meanwhile, shred the carrots and daikon into thin strips using a Chinese mandolin. Mix together the vegetables with the sugar, vinegar, chili garlic and fish sauce. Let the mixture sit and rest.
• For the mayonnaise:
• Whisk together the mayonnaise, Sriracha, lime juice and rice vinegar in a small bowl and pour into a small squeeze bottle or set aside.
• For assembly:
• Heat the tortillas on a griddle over high heat. Add a small serving of the pork belly to each one, and top with the daikon and carrot salad, Sriracha mayonnaise and chopped cilantro, and serve.

GRILLED LEMONGRASS PORK BáNH Mì RECIPE BY TASTY

Steps:

• Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
• Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
• Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
• Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
• Finely chop the onion and add to the bowl with the lemongrass.
• In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
• Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
• Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
• Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
• Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
• To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
• Close the sandwiches and serve.
• Enjoy!