Vietnamese Pork For Bowls Lettuce Wraps Sandwiches Recipes

PORK BANH MI LETTUCE WRAPS

Steps:

• For the quick pickled veggies: Mix the veggies together and pack them tightly into a jar (or two). Heat the vinegar, sugar and salt over medium high heat until boiling. Pour the boiling water over the veggies. Cover and let sit for at least an hour.
• Now to make the sauce for the pork! Heat a large saute pan over medium heat. Add the avocado oil and swirl to coat, then stir in the chopped onions and cook for 4 - 6 minutes or until the onion is very soft and translucent. Add the garlic, ginger and carrots and cook a couple more minutes. Stir in the cooking liquid, hoisin sauce and fish sauce, then stir in the shredded pork, coating it in the sauce. Stir in the reserved onions as well.
• To make the wraps: Choosing leaves that naturally look a bit rounded and crunchy (like a taco shell), set 2-3 leaves of Romaine on a plate. (If your leaves aren't wide enough or if you want extra crunch, you might put two lettuce leaves together for each "wrap".) Add a generous serving of the pork down the center of each leaf and top with the pickled veggies (drained), a sprinkle of cilantro and a sprinkle of chopped roasted peanuts. Drizzle with the Yum Yum sauce if you like and enjoy!

BANH-MI WRAP: VIETNAMESE GRILLED PORK WRAP WITH PICKLED CARROTS AND MINT

Steps:

• For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, grab a large cast-iron skillet. Place the pan over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable. I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick. Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!;
• Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.

VIETNAMESE PORK (FOR BOWLS, LETTUCE WRAPS, SANDWICHES)

Steps:

• Chop + mix together all the marinade ingredients. If you have a food processor, you can put the garlic, shallot, and lemongrass all in together to chop finely.
• Slice the pork to about 1/4″ thick pieces and pound with a mallet if you have one (with a layer of saran wrap or parchment paper in between).
• Coat the pork well in the marinade, and refrigerate for 2 hours to 24 hours, stirring once in between.
• To cook the pork, grilling in a basket is ideal. As we don't have a grill, we've been making these 2 other ways that work well!

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
• Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
• Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
• Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
• Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

BANH MI VIETNAMESE LETTUCE WRAPS

Steps:

• In a bowl combine carrots, radishes, cucumber, rice vinegar and sugar. Season with salt and pepper. Let the mixture sit while you make the remaining components.
• Heat a large non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. When the oil is hot, add the pork. Break pork up with a wooden spoon and then cook until browned and crispy, about 7-8 minutes.
• While the pork browns, add the soy sauce, fish sauce, teaspoon of sriracha (or more if you like spice), and brown sugar to a small bowl. Mix until combined. Add the mayo, remaining 1 1/2 teaspoons sesame oil, 1 1/4 teaspoons sriracha, and 1 teaspoon rice vinegar to another small bowl. Miix until combined. Season with salt and pepper.
• When the pork is crisp and brown, add in the sauce. Toss to coat and cook another 1-2 mintues until thickened.
• Spoon the pork mixture into each lettuce "bowl." Top with pickled veggies and drizzle some mayo on top. Enjoy!