My wife came home the other day with a banh mi sandwich from a local market, which turned out to be really good. It was non-traditional, though, in that it didn’t have any ingredients like the banh mi many of us are used to.
So, of course I decided to my own version with sliced pork, which also turned out good. I strongly recommend using pork tenderloin for this recipe, as it will not get tough, no matter how you abuse it when cooking.
Here’s what I did….
What you’ll need for the sandwiches:
- Sub-sandwich bread or make a foot-long version of this bread
- 0.5 lbs lean raw pork, sliced (tenderloin is strongly recommended)
- 0.25 cups Korean barbecue sauce (3T of hoisin or oyster sauce may work, too)
- Shredded lettuce and sliced tomato, optional
What you’ll need for the sauce:
- 2T spring roll sauce
- 2T mayonaise
What to do:
If you’re making your own bread, obviously do that first. Mix the spring roll sauce and mayo so it’s ready.
Add the sliced pork to a frypan over medium-high heat and mix in the Korean barbecue sauce, mixing until each piece of pork is covered with the sauce. Add a splash of water if the Korean barbecue sauce is overly thick.
Sauté until the pork is cooked and most of the liquid has cooked off, but don’t cook it until completely dry. Let cool for cold sandwiches, or keep going for hot sandwiches.
While the pork is cooking, slice the banh mi bread lengthwise and pull out a little bit of bread from the inside of the sandwich bottom go make room for the meat.
Add the cooked meat across the length of the banh mi bottom, then cover it with shredded lettuce and sliced tomatoes, if using. Pour the spring roll/mayo sauce over the lettuce/tomato and add the top piece of bread.
Slice in half at an angle to make it look cool, then serve.
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