iLove

You leetle Bahn Mi sandwich…I want to kidnap you and and take you away with me forever.

Chez JJP and I were so obsessed with Bahn Mi this week, we cultivated our own gastronomically correct recipe and served it to the willing souls in the box known as: work.

Our editorial intern came up with the most killer marinade for the pork butt we bought. I loved it so much, I wanted to kidnap her but instead I’ll just give you the recipe:

Chez JJP/GastroGirl Bahn Mi Mash-Up

1 crusty French Baguette, cut into four

1/2 lb pork butt

4 thick slices of Mortadella or similar lunch meat

handful of julienned pickes, carrots, cucumbers

bunch of cilantro sprigs

mayo or Aioli for spread

1. Cut the pork butt into small pieces, about 1/4 inch x 1/2 inch

2. Marinate the small pieces following super-interns directions:

The flavor of the marinade should be very sweet-forward balanced by a strong soy/fish flavor so don’t be shy with the sugar/honey

Honey
Sugar
Asian Fish Sauce
Soy Sauce
Salt
Sweet Cooking Rice Vinegar
Sake Seasoning
Chili flakes (or chili garlic sauce)

Combine about a tablespoon or so of each ingredient but taste as you go to achieve a potent fishy/sweet marinade. Once achieved, proceed with marinading and let stand for about 10 – 15 minutes.

3. Salt the meat before it goes into the broiler and taste for seasinging as it cooks. You can sprinkle it with additional sugar for caramelization and add salt if needed. Broil for about 15 to 20 minutes or until meat is well done and caramelized

4. While the pork-luv is broiling, prepare your mis-en-place: separate ingredients listed above into bowls and put in the order that you want to stuff the bread, here is the order I used (from bottom of sandwich to top): mayo spread, mortadella, pork, pickles, carrots, cucumbers, cilantro

Do me a favor and please make this Bahn Mi. It wants to be eaten, and loved.

iHeart.

Published by

evakara

this is me

2 thoughts on “iLove”

  1. Laying the po’k out in an even layer on a sheetpan just before it goes under the broiler is totally key. And dont forget to taste for seasinging..thats the best part!

    Way to go GastroGirl…whats next? Tartiflette?

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