BANH MI RECIPE PORK RECIPES

Steps:

• Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly. Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes. Toss carrot and daikon with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute. Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.

Steps:

• Heat oven to 425°F. Heat oil in a medium skillet on medium-high.  Season pork with five spice and ¼ tsp salt and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer skillet to oven and roast until internal temp reaches 145°F on an instant read thermometer, 15 to 18 minutes.  Mix maple syrup and fish sauce. Spoon maple mixture over pork, then transfer to a cutting board and let rest at least 5 minutes before slicing.  While pork is cooking, make quick pickles: Whisk together vinegar, remaining Tbsp maple syrup and ½ tsp salt to dissolve. Add radish, carrots and jalapeño and let sit, tossing occasionally until pork is ready.  Spread bread with mayonnaise. Pile with pickles and ½ cup cilantro. Top with pork and remaining cilantro and drizzle with sriracha, if desired.