Caramelized Pork Banh Mi
- 1-1.5 pound pork tenderloin
- 3 tablespoons Fish sauce
- 2 tablespoons Maple Syrup
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 slice ginger, minced
- 1 green onion, sliced thinly
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 loaf sweet French baguette (thin) or french bread sandwich rolls. Try to get the kind of French bread with a crisp crust and tender light center.
- red leaf lettuce
- pickled carrot and radishes
- sliced jalapeno chili peppers
- cilantro
- Pâté (optional, but recommended)
- mayonnaise
- 1/4 pound baby carrots, peeled
- 1 bunch red radishes, preferably breakfast radishes (daikon are more traditional. I just think red radishes are beautiful.)
- 1/2 cup water
- 1 cup apple cider vinegar
- 1 tablespoon salt
- 2 tablespoons sugar
- Produce
- Baby carrots (1/4 pound)
- Cilantro (1)
- Ginger (1 slice)
- Green onion (1)
- Jalapeno chili peppers (1)
- Leaf lettuce, red (1)
- Pickled carrot and radishes (1)
- Radishes, red (1 bunch)
- Meat
- Pork tenderloin (1 pound)
- Condiments
- Apple cider vinegar (1 cup)
- Fish sauce (3 tablespoons)
- Mayonnaise (1)
- Pate (1)
- Soy sauce (2 tablespoons)
- Cooking & Baking
- Black pepper (1/2 teaspoon)
- Brown sugar (1 tablespoon)
- Garlic cloves (2)
- Maple syrup (2 tablespoons)
- Salt (1 tablespoon)
- Sesame oil (1/2 teaspoon)
- Sugar (2 tablespoons)
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- French baguette, sweet (1 loaf)
- Drinks
- Water (1/2 cup)
Preparation
Read recipe preparation on food52.com
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Published June 2, 2010 (2 years ago).
3 people saved this recipe.
