Caramelized Pork Banh Mi Recipe

Name: Caramelized Pork Banh Mi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pickled Carrots and Radishes; 1/4 lb baby carrots, peeled; 1 bunch red radish; 1/2 cup water; 1 cup apple cider vinegar; 1 tablespoon kosher salt; 2 tablespoons sugar; Caramelized Pork; 1 - 1 1/2 lb pork tenderloin; 3 tablespoons fish sauce; 2 tablespoons maple syrup; 1 tablespoon brown sugar; 2 tablespoons soy sauce; 1/2 teaspoon sesame oil; 2 garlic cloves, minced; 1/4 teaspoon gingerroot, minced; 1 green onion, sliced thinly; 1/2 teaspoon fresh ground black pepper; 2 tablespoons vegetable oil; Banh Mi and Assembly; 1 loaf sweet French baguettes (thin) or 1 loaf french bread sandwich bun (try to get the kind of French bread with a crisp crust and tender light center); red leaf lettuce; sliced jalapeno pepper; fresh cilantro; pate (optional, but recommended) or liverwurst (optional, but recommended); mayonnaise

Servings: persons

Pickled Carrots and Radishes
1/4 lb baby carrots, peeled
1 bunch red radish
1/2 cup water
1 cup apple cider vinegar
1 tablespoon kosher salt
2 tablespoons sugar
Caramelized Pork
1 - 1 1/2 lb pork tenderloin
3 tablespoons fish sauce
2 tablespoons maple syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1/4 teaspoon gingerroot, minced
1 green onion, sliced thinly
1/2 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
Banh Mi and Assembly
1 loaf sweet French baguettes (thin) or 1 loaf french bread sandwich bun (try to get the kind of French bread with a crisp crust and tender light center)
red leaf lettuce
sliced jalapeno pepper
fresh cilantro
pate (optional, but recommended) or liverwurst (optional, but recommended)
mayonnaise

1
Slice carrots and radishes in fourths or sixths lengthwise, depending on size (you are making a sort of slaw).
2
Combine with remaining ingredients; set aside for flavors to meld an hour or up to overnight (will keep for several days, refrigerated).
3
Slice tenderloin, against the grain, into 1/2 inch slices; pound to an even 1/4 inch thickness between plastic wrap.
4
Make a marinade by combining fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, minced garlic, minced ginger, green onion, and black pepper; make sure all the pork is coated in the marinade and let sit for 10 to 30 minutes.
5
Heat your grill, grill pan, or cast iron skillet to high; add vegetable oil to marinated pork and stir to coat.
6
Sear pork 1 to 2 minutes per side (it cooks very quickly).
7
To assemble sandwiches, slice the baguette and spread with mayonnaise on one side and pate (or liverwurst) on the other (if using); add lettuce, meat, pickled vegetables, sliced jalapeno, and cilantro.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Pickled Carrots and Radishes, 1/4 lb baby carrots, peeled, 1 bunch red radish, 1/2 cup water, and more.

Yes, Caramelized Pork Banh Mi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramelized Pork Banh Mi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions