Recipe Archives->Asian Sea->Banh Mi 01

Garlic-Brined Pork Banh Mi
MAKES 6 SANDWICHES, PLUS EXTRA ROASTED PORK

1 tablespoon each whole white and black peppercorns
3/4 cup plus 2 tablespoons kosher salt
1/2 cup light brown sugar
2 serrano chiles, crushed
2 tablespoons minced garlic
3 jalapenos, thinly sliced
2 cups warm water
3-pound boneless pork shoulder
About 6 cups cold water
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1/2 teaspoon table salt
1 1/2 cups coarsely shredded carrots (about 6 carrots)
2 long baguettes, split lengthwise, roll centers slightly hollowed out
Mayonnaise
1/2 pound fine-textured pork pate, thinly sliced
1 European seedless cucumber, halved crosswise and thinly sliced lengthwise
1 cup cilantro leaves
2 tablespoons soy sauce
Hot sauce, for serving

In a small skillet, toast the white and black peppercorns over
moderately high heat until fragrant, about 1 minute. Transfer them
to a work surface and using the side of a heavy knife, coarsely
crack the peppercorns; transfer to a large, deep bowl. Add the 3/4
cup plus 2 tablespoons kosher salt and the brown sugar, then add
the serrano chiles, garlic and one-third of the jalapenos. Stir in
the warm water until the sugar and salt are dissolved. Add the pork
and enough cold water to submerge the roast. Cover and refrigerate
overnight.

Preheat the oven to 400F. Drain the pork and pat dry, then transfer
to a roasting pan. Let the pork return to room temperature. Roast
the pork for about 1 hour and 15 minutes, turning once; the pork
is done when an instant-read thermometer inserted in the thickest
part registers 165F. Let rest for 30 minutes before slicing thinly.

Meanwhile, in a medium bowl, combine the white vinegar, granulated
sugar and table salt and stir until dissolved. Add the carrots and
let stand until softened, about 30 minutes. Drain well.

Spread the cut sides of the rolls with mayonnaise and layer the
sliced pate on the bottom halves. Top with roasted pork, cucumber,
cilantro leaves, pickled carrots and the remaining sliced jalapenos.
Sprinkle lightly with the soy sauce and close the sandwiches. Cut
the baguettes in thirds and serve with hot sauce.

Printable version: banh-mi01.txt.