These banh mi sandwich rolls are tucked with flavorful, tender pork, a sweet and spicy mayo, crunchy pickled carrots, cucumber, fresh crisp cilantro, and spicy jalapeño.
- ⅔ cup distilled vinegar
- ½ cup water
- 3 tablespoons granulated sugar (or cane)
- 1 tablespoon kosher salt
- 2 carrots, cut into matchsticks
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1½ pounds boneless pork shoulder, thinly cut into ¼-inch strips
- 2 tablespoons olive oil
- ⅔ cup mayonnaise (preferably Kewpie)
- 3 tablespoons sriracha hot sauce
- 2 tablespoons lime juice
- 2 French baguettes, sliced in half lengthwise but not all the way through and slightly toasted
- ½ English cucumber, cut into large matchsticks
- 1 cup packed cilantro leaves
- 1 jalapeño, thinly sliced and seeds removed
-
Place vinegar, water, sugar, salt and carrots into a mason jar. Shake until sugar dissolves. Place into the refrigerator for 2-4 hours or overnight.
-
Mix together soy sauce, fish sauce, brown sugar, minced garlic, and sesame oil. Toss together with pork and let it marinade in the refrigerator for 1 hour or overnight.
-
Heat olive oil in a large pan over medium high heat. Add half of the pork and cook for 5-7 minutes until fully cooked through. Add more oil if needed and finish cooking the remaining pork.
-
Whisk together the mayonnaise, sriracha, and lime juice. Set aside.
-
Divide and spread the spicy mayo on the inside of each baguette. Divide the pork between the baguettes. Top with pickled carrots, cucumber, cilantro, and jalapeño slices. Cut baguettes in half and serve.