Leftover pork? Turn it into a classic Bánh Mì sandwich . A simple way to give leftovers new life while keeping U.S. pork as the star.
Banh Mi Sandwich
Banh Mi Sandwich
INGREDIENTS
- 450 gr. U.S. pork tenderloin
- 2 tbsp Chinese five-spice powder
- 1 tsp brown sugar
- 1 tsp black pepper
- ½ tsp salt
- 1 tbsp olive oil
- 60 ml rice vinegar
- 1 tbsp honey
- 1 tbsp soy sauce
- 60 gr. shredded carrots
- 60 gr. cucumber, thinly sliced
- Fresh cilantro leaves
- 2 crusty baguettes
- Mayonnaise
No. Servings:
4
Cooking time:
30 minutes
INSTRUCTIONS
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Preheat the oven to 220°C.
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In a small bowl, mix five-spice powder, brown sugar, black pepper and salt. Rub the mixture evenly over the pork tenderloin and set aside.
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Heat the oil in a large ovenproof pan over medium-high heat. Add the pork and sear until golden on the outside, about 5 minutes.
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Flip the pork and transfer the pan to the oven. Roast for 15–20 minutes, until the pork reaches an internal temperature of 63°C.
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While the pork is roasting, whisk together rice vinegar, honey and soy sauce. Add the carrots and cucumber and let them marinate for 15 minutes.
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Remove the pork from the oven and let it rest for 3–5 minutes.
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Transfer to a cutting board and slice thinly.
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Cut the baguettes into portions and slice them open.
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Spread mayonnaise on the bread, layer with sliced pork, and top with the marinated vegetables and fresh cilantro.
Enjoy!
*Courtesy of National Pork Board, Des Moines, Iowa
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