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Name: Pork Bahn Mi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Vietnamese
Ingredients: 1 Baguette; 3 Jalepenos; 1 Bunch Cilantro; 1 lb pork; 1 tablespoon oil; 1/2 cup shredded dikon radish; 1/2 cup shredded carrot; 1/2 cup vinegar; 1/4 cup sugar; Marinade; 1 1/2 to 2 tablespoons granulated or light brown sugar; 1 tablespoon chopped garlic; 1 tablespoon chopped shallot or yellow onion; 1 stalk lemongrass trimmed and finely chopped (3 tablespoons); 1/4 teaspoon black pepper; 1 1/2 teaspoon dark (black) soy sauce; 1 1/2 tablespoon fish sauce

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INGREDIENTS

1 Baguette
3 Jalepenos
1 Bunch Cilantro
1 lb pork
1 tablespoon oil
Pickled Vegetables
1/2 cup shredded dikon radish
1/2 cup shredded carrot
1/2 cup vinegar
1/4 cup sugar
Marinade
1 1/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass ; trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce

INSTRUCTIONS

Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.

Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.

Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.

Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

courses lunch, dinner, snack

NOTES

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Pork Bahn Mi

1 Baguette
3 Jalepenos
1 Bunch Cilantro
1 lb pork
1 tablespoon oil
 Pickled Vegetables
1/2 cup shredded dikon radish
1/2 cup shredded carrot
1/2 cup vinegar
1/4 cup sugar
 Marinade
1 1/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce

Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.
Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.
Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.
courses lunch, dinner, snack

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Nutrition

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Serving Size: 1 (1324g)
Recipe Makes: Servings

Calories: 4683
Calories from Fat: 3082 (66%)

Amt Per Serving		% DV

	Total Fat 342.4g	457 %
	Saturated Fat 111.7g	559 %
	Monounsaturated Fat 150.4g
	Polyunsanturated Fat 63.4g
Cholesterol 308.4mg		95 %
Sodium 22154.2mg		764 %
Potassium 1652.2mg		43 %
Total Carbohydrate 305.5g		90 %
	Dietary Fiber 15.4g	62 %
	Sugars, other 290g
Protein 90g		129 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4683

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