"Char xiu BBQ pork Banh mi bun with pickled carrots lettuce cucumber corriander egg & garlic sirracha Mayo. This is one of my favourite pics... Is it drool worthy?"
Asian Bbq Pork Banh Mi With Sriracha Mayonnaise, Egg & Pickled Vegetables
0
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From mishes_kitchen
Pork, Game Day, Brunch
.1kg of pork butt/shoulder roast trim off skin cut into long strips
. 2 Tbl sugar
. 2 Tbl hoi sin sauce
. 2 Tbl dark soy sauce
. 2 Cloves of garlic minced or 1 tsp of garlic powder
. 1 tsp of five spice powder
. 1 Tbl of shao xing wine
. 2 Tbl of honey
. 1/2 tsp of red food colouring
. 1 Tbl sp red bean curd
. 1 tsp of salt
. 1 roll of pork terrine, sliced thinly (you can buy at the Asian grocer)
Combine all ingredients together lather all over pork marinate over night. On a wire rack roast pork on 180 degree for 40 mins Turing each side once
Pickled carrots
1.5 cup of white vinegar
1 cup of sugar
2 tsp of salt
3 large carrots
Add vinegar to a saucepan over high heat, stir to dissolve sugar & bring to the boil. Remove from heat and set aside to cool. Grate carrots and add to a pickling jar, pour over the pickling liquid and leave to mature overnight.
Garlic mayonnaise
1 egg yolk
1/2 cup
1 tsp lemon juice
1 pinch of salt
1 clove garlic minced
In a large mixing bowl whisk egg yolk, salt, & lemon juice with about 2 Tbl sp of oil at a time. Whisk till ingredients are creamy keep adding oil slowly bit by bit & add the garlic till it all becomes thick texture Mayo
Banh mi
Using fresh Vietnamese rolls slice the rolls lengthways open out flat spread the garlic mayonnaise layer the thinly sliced pork terrine and thinly sliced roasted char xiu pork. Place pickled carrots cucumbers & garnish with chopped corriander leaves with a dash of soy sauce and season with salt & pepper.
. 2 Tbl sugar
. 2 Tbl hoi sin sauce
. 2 Tbl dark soy sauce
. 2 Cloves of garlic minced or 1 tsp of garlic powder
. 1 tsp of five spice powder
. 1 Tbl of shao xing wine
. 2 Tbl of honey
. 1/2 tsp of red food colouring
. 1 Tbl sp red bean curd
. 1 tsp of salt
. 1 roll of pork terrine, sliced thinly (you can buy at the Asian grocer)
Combine all ingredients together lather all over pork marinate over night. On a wire rack roast pork on 180 degree for 40 mins Turing each side once
Pickled carrots
1.5 cup of white vinegar
1 cup of sugar
2 tsp of salt
3 large carrots
Add vinegar to a saucepan over high heat, stir to dissolve sugar & bring to the boil. Remove from heat and set aside to cool. Grate carrots and add to a pickling jar, pour over the pickling liquid and leave to mature overnight.
Garlic mayonnaise
1 egg yolk
1/2 cup
1 tsp lemon juice
1 pinch of salt
1 clove garlic minced
In a large mixing bowl whisk egg yolk, salt, & lemon juice with about 2 Tbl sp of oil at a time. Whisk till ingredients are creamy keep adding oil slowly bit by bit & add the garlic till it all becomes thick texture Mayo
Banh mi
Using fresh Vietnamese rolls slice the rolls lengthways open out flat spread the garlic mayonnaise layer the thinly sliced pork terrine and thinly sliced roasted char xiu pork. Place pickled carrots cucumbers & garnish with chopped corriander leaves with a dash of soy sauce and season with salt & pepper.