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Vietnamese Spicy Cilantro Pork Po-Boy (Banh Mi)

Vietnamese Spicy Cilantro Pork Po-Boy (Banh Mi)
Vietnamese Spicy Cilantro Pork Po-Boy (Banh Mi)

Prep Time

30 mins

Cook Time

30 mins

Yield

4 sandwiches

Ingredients

Sandwich

  • 1 pork tenderloin, trimmed of fat
  • 1 cup Cilantro Lime Sauce, divided (recipe follows)
  • 1 cup pickled red onions (recipe follows)
  • 1 cup pickled carrot ribbons (recipe follows)
  • 1 small English cucumber, thinly sliced
  • Fresh cilantro leaves, stems removed
  • 4 crusty hoagie buns or pieces of cut French bread

Cilantro Lime Sauce

  • 2 cups Blue Plate® Mayonnaise
  • 3 tablespoons fresh lime juice
  • 3 tablespoons cilantro leaves, chopped
  • 2 teaspoons or more Tiger Sauce® Habanero Lime
  • ½ teaspoon lime zest
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cayenne

Pickled Carrot Ribbons & Red Onions

  • 2 large carrots, peeled
  • 1 medium red onion, very thinly sliced
  • 1 cup water
  • ½ cup white vinegar
  • ½ cup unseasoned rice vinegar
  • ¼ cup sugar
  • 1 teaspoon salt

Directions

  1. Make the Cilantro Lime Sauce: (Makes 2 cups. Reserve any left over for another use.) Combine mayonnaise, lime juice, cilantro, Tiger Sauce, lime zest, coriander and cayenne in a medium bowl and mix well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
  2. Marinate the pork: Spread ½ cup of the Cilantro Lime Sauce in a shallow dinner plate and roll the pork in the sauce to generously coat. Set aside for 20 minutes to marinate. Discard marinade after use. Preheat oven to 350°F.
  3. Make Pickled Carrot Ribbons and Red Onions: With a vegetable peeler, shave the carrots into ribbons and place in a medium bowl. Place the onions in a separate bowl. In a sauce pan, bring water, vinegars, sugar and salt to a boil. Pour over carrots and onions in their separate bowls. Cool to room temperature and refrigerate, covered, keeping vegetables in separate bowls until ready to use.
  4. Roast the pork: Remove pork from marinade and place in the oven on a small sheet pan. Roast until internal temperature of pork reaches 150°F, about 20 minutes. Cool to room temperature and slice thinly.
  5. Assemble sandwiches: Spread both sides of bread with the remaining Cilantro Lime Sauce, then layer on the sliced pork, pickled vegetables, cucumber and fresh cilantro leaves, add top bread and serve.

This recipe originally appeared on Blue Plate Mayo.