Awhile ago I did some Sunday supper posts on this blog in order to share my love eating (and cooking). Most of the recipes where from places that I'll likely never get to visit, a virtual vacation of sorts. Although I liked doing the posts, I let them slide by the wayside, but this weekend I made something so delicious I had to share. But first, a picture for black and white Sunday. Appropriately it was taking while walking, if you make this recipe you will want to take a long walk before or after.
Banh Mi Pork Sandwich in the Slow Cooker
Banh Mi Sandwiches are the result of a union of French and Vietnamese dating back to the French colonial rule of Vietnam from the 19th century until the 1970s. I adopted this recipe from a few versions I saw online. Its very easy but takes a while to make start at least one day ahead.
For the Pork
1 5lb pork shoulder
1/2 cup water
1/2 cup sugar
1/2 cup fish sauce
2 limes, juiced
2 diced Thai chilis
Heat the sugar in a heavy bottomed sauce pan over low medium heat until it melts and carmelizes to a golden brown. Remove from the heat and slowly and carefully add the water, sugar, and fish sauce. The caramel will harden but this is OK. Place the pan back on the low heat and cooking carefully until the caramel melts again. Stir carefully to make sure everything is combined and cook at a low simmer for 6 minutes. Remove from the heat and add the chiles and lime juice. Place the pork shoulder in the slow cooker and pour over the sauce. Turn to make sure the pork is coated. Cook at low in the slow cooker for 10 to 12 hours. Refrigerate overnight, no need to seperate the pork and cooking juice, I just put the slow cooker insert in the fridge. About one to two hours before you want to serve the sandwiches remove the pork from the fridge and scrape of as much fat as you can. Place the slow cooker insert back in the slow cooker and put the pork on the warm setting to heat through.
Pickled Daikon Radishes and Carrots
1 1lb carrots, peeled and cut in thick matchsticks
1lb daikon radish, peeled and cut in thick matchsticks
2 cups warm water
1 cup distilled white vinegar
4 tbsp sugar
4 tsp salt
Mix the water, vinegar, sugar, and salt together until the sugar dissolves. Place the carrots and radish in a container and pour over the vinegar mixture. Stir to combine. Leave to sit at room temp for one hour and then refrigerate overnight.
Baguettes(the pork makes enough for several baguettes and can feed an army)
Pickled Carrots and Radishes
Sliced Chiles (optional)
Cut the bread in sandwich sides portions and remove some of the filling. Spoon in the warmed pork and top with pickles and cilantro and chiles if you like the spice.