Banh Mi with Lemongrass Pork Recipe
by Chef Foode - Monday July 31, 2017 3:07 pm
Wing Yip has developed a new mouth-watering, Asian-inspired recipe for Banh Mi with Lemongrass Pork – an easy, tasty, vibrant Vietnamese pickle sandwich with melt-in-your-mouth pork. The perfect addition to any picnic.
With four superstores across the UK in Birmingham, Cricklewood, Croydon and Manchester, and online store (www.wingyipstore.co.uk), Wing Yip makes enjoying traditional Oriental cuisine easier than ever.
From fresh produce, to delicious sauces, intriguing spices and everything in between, Wing Yip stock a wealth of ingredients to ensure any home can have a cupboard stocked with flavoursome Oriental goodness.
Banh Mi with Lemongrass Pork
Makes one 12” baguette
1 stalk lemongrass
1tbsp Mai Siam Fish Sauce
1tsp garlic, minced
1tsp Wing Yip Sesame Oil
2tsp Wing Yip Light Soy Sauce
200g pork steaks, shoulder or chops
2tbsp vegetable oil
12” Baguette, cut into 2 or 2 rolls
60g daikon radish and carrot pickle (see recipe below)
30g rocket salad leaves
Sliced and pickled jalapenos
Thinly sliced fresh red chillies
3-4 sprigs coriander
1. Mix together all the marinade ingredients and rub into the pork steaks. Leave for at least 20 minutes, preferably 1-2 hours or overnight if possible.
2. Pre-heat a frying/griddle pan over high heat. Discard any excess marinade from the pork and add the vegetable oil, rubbing it all over the steaks. Add the steaks to the hot pan and fry for 3 minutes on each side, until cooked through.
3. Remove the steaks from the pan and leave on a plate to rest. Whilst the steak is resting you can assemble the rest of the sandwich.
4. Cut the baguette in half and lightly grill/fry the soft side of the bread in the same pan as the pork was cooked in for 1 minute.
5. Spread 1tbsp of mayonnaise onto each side of the baguette. Divide the remaining ingredients between the bottom halves of each of the baguettes.
6. Slice the pork and top each of the sandwiches adding any juices on top. Place the top of the baguette to finish and serve.
DAIKON RADISH AND CARROT PICKLE
2 large carrots, 500-600g
1 medium daikon, 500-600g
2tsp plus 200g caster sugar
300ml rice vinegar
1. Using a julienne peeler, or with a sharp knife, cut the carrot and daikon into match sticks no longer than 3 inches. You may need to cut the carrots in half, and the daikon into thirds before slicing.
2. In a large bowl place the carrot and daikon with the salt and 2tsp of sugar, then rub with your hands until the vegetables start to soften. This should take 2-3 minutes and they are ready when the vegetables are bendy but don't snap.
3. Rinse with cold water to remove any excess salt or sugar and then gently dry with kitchen paper. Return the vegetables to the bowl, or into a air-tight container if you're going to store the pickle.
4. In a separate bowl whisk together the remaining sugar, vinegar and add 200ml of warm water. Pour over the vegetables and cover the bowl, or clip tight the container. Leave to marinade for at least 1 hour before using.
Note: the vegetables can be kept in an air tight container in the fridge for up to 4 weeks.