Asian Pride® Pork Banh Mi
Asian Pride® Pork Banh Mi
Directions
- Thaw pork carnitas overnight prior to make this recipe.
- Prepare shredded daikon and sliced jalapeños for slaw.
- In a medium bowl, mix rice wine vinegar and sugar together.
- Add shredded carrots, daikon, jalapeños, and let marinade for 1 hour.
- Prepare grated ginger, 1 ½ Tbsp. garlic minced, and pureed onions.
- Bring oil to medium heat in a large sauté pan then sauté garlic, onions, and ginger.
- Add soy sauce, sesame oil, oyster sauce, fish sauce and pork carnitas.
- Simmer these ingredients for 20 mins or until flavor develops.
- In a food processor, add the rest of your garlic, lemon juice, lemon zest, toasted coriander, toasted cumin, parsley, and mayo.
- Pulse ingredients until thoroughly combined then reserve.
- Slice baguettes, toast on grill then lather each slice with herb mayo.
- Add 8 oz. of seasoned pulled pork to the bottom piece of bread.
- Top with slaw, fresh cilantro, and fresh mint.
Ingredients
- 2 lbs Contigo® Carnitas, pork
- 1/2 cup Peak Fresh Produce® Colossal Yellow Onion, pureed
- 3 tbsp Peak Fresh Produce® Garlic, Clove(s), minced & divided
- 2 tbsp ginger, grated fresh
- 1/4 cup Asian Pride® Soy Sauce
- 3 tbsp Asian Pride® Sesame Oil
- 2 cups Asian Pride® Rice Wine Vinegar
- 1 tbsp oyster sauce
- 1 tbsp Asian Pride® Fish Sauce
- 2 tbsp coriander, toasted
- 2 tbsp Magellan® Cumin, ground, toasted
- 1 ea Peak Fresh Produce® Lemon(s), juiced & zested
- 8 oz Peak Fresh Produce® Parsley, Fresh
- 8 oz Peak Fresh Produce® Carrot, Shredded
- 2 ea Peak Fresh Produce® Jalapeño Pepper(s)
- 1/8 cup Peak Fresh Produce® Mint
- 1/2 cup Peak Fresh Produce® Cilantro, chopped
- 12 oz daikon radish, shredded
- 1/4 cup Silver Source® Sugar
- 1 cup West Creek Mayo
- 4 tbsp Roma® 90/10 Canola EVOO
- 4 ea Delancey Street Deli® demi baguettes
- salt and pepper, to taste
Chef Anthony Palermo - Corporate Executive Chef/Brands Manager, Performance Foodservice - Metro New York
