Pulled Pork Banh Mi Recipe with Pickled Slaw and Topped with an Egg
Submitted by: The Gingered Whisk - www.thegingeredwhisk.com
Serving Size: 4
|1/2 pounds||pulled pork|
|1 tablespoons||fish sauce|
|2 teaspoon||soy sauce|
|1 teaspoon||garlic powder|
|1 tablespoons||sesame oil|
|3 stalk||green onion, sliced|
|1/4 cup||cilantro, chopped|
|1/2||red onion, sliced thin|
|2/3 cup||carrot, shredded|
|2/3 cup||radishes slices into matchsticks|
|2/3 cup||sweet yellow pepper, sliced|
|1 cup||purple cabbage, shredded|
|1/2 cup||rice vinegar|
|1||juice of lime|
|1/2||juice of lime|
|4||small loaves of french bread|
|12 leaves||fresh basil|
|1 1-ounce slices||cucumber, sliced|
- In a large skillet, heat the pulled pork until warm.
- In a mixing bowl, whisk together the ingredients for the dressing (fish sauce, lime juice, soy sauce, garlic powder, ginger, green onions, sesame oil and cilantro) and toss with the pulled pork. Set aside and keep warm.
- In a medium flat-bottomed glass dish, place the onion, carrot, radish, pepper, and cabbage in as much of a single layer as you can. It doesn't have to be perfect, but make it even. In a glass, whisk together the rice vinegar, sugar, salt, and lime juice. Pour over the sliced and shredded vegetables and allow to sit on the counter while you finish preparing the rest of the ingredients.
- In a medium bowl, stir together the mayo, tahini, sriracha, and lime juice. Set aside.
- Cut the bread into sandwich sized pieces and slice in half.
- Heat a large skillet over medium-high and cook the eggs until the whites are set and the yolks are mostly still runny. Remove from pan, place on a plate and set aside.
- Spread a generous dose of the tahini lime mayo on the bread.
- On each sandwich, lay 3 leaves of basil, layer a few slices of cucumber, some pulled pork, a generous helping of pickled slaw (strain out the juice before placing on the sandwich), and top with the egg.
- Repeat for remaining sandwiches.