Preparation Method
- In a large bowl, combine pork loin, hoisin sauce,soy sauce, sesame oil, hot sauce, pepper, garlic powder, and onion powder. Cover, and refrigerate for at least 4 hours.
- In a small bowl, combine mayonnaise andjalapeño. Spread mayonnaise mixture inside each baguette.
- Heat the griddle to 400°F (200°C). Add pork,with any marinade coating slices. Cook, turning occasionally, until cooked through and golden brown, about 6 minutes. Divide pork among baguettes.
- Using a vegetable peeler, shave thin ribbons of cucumber and carrot. Divide cucumber and carrot ribbons among baguettes. Top each sandwich with three cilantro sprigs. Season sandwiches with salt and pepper before serving.
Variations
FIVE-SPICE TOFU BANH MI
Make as directed, omitting sesame oil, hot sauce and jalapeño. Substitute 16 ounces (464 grams) extra-firm tofu, drained and pressed dry for 10 minutes, for pork. Add 2 teaspoons (4 grams) Chinese five-spice powder to marinade. While cooking the tofu, cook 8 unpeeled garlic cloves (40 grams). Peel and mash garlic; mix with mayonnaise.
COCONUT SHRIMP BANH MI
Make as directed. Substitute coconut shrimp for pork loin and marinade, and finely grated zest of 1 lime (2 grams) for jalapeño. Make coconut shrimp: Combine 1 cup (236 milliliters) canned unsweetened coconut milk and 2 eggs (100 grams); toss 1 pound (464 grams) medium peeled, deveined shrimp to coat. Marinate shrimp for 1 hour in the refrigerator. Dredge shrimp in 2 cups (176 grams) dried shredded coconut; cook on the griddle, flipping once, until golden brown, about 4 minutes.
Pro Tip
Pickled vegetables mixed with gochujang can be used in place of the hot sauce for spice and to add even more texture to your sandwich.
