Pork Banh Mi Sandwich with Sriracha Chili Aioli
Serving Size 6
Ingredients
Sriracha Chili Aioli Ingredients
- 1/4 cup SupHerb Farms Fusions® Sriracha Style Chili Paste
- 2 cups Mayonnaise
Pickled Carrots Ingredients
- 1 cup Distilled white vinegar
- 1 cup White sugar
- 1 teaspoon Salt
- 1 cup Carrots — shredded
Banh Mi Sandwich Ingredients
- 1 tablespoon Honey
- 1/4 cup Asian fish sauce
- 2 tablespoons Sugar
- 1 teaspoon Black pepper — freshly ground
- 6 Scallions — white and tender green parts only, thinly sliced
- 1 1/2 pounds Pork tenderloin — thinly sliced
- 6 8″ rolls
- 3 tablespoons Indonesian Chili Aioli
- 2 tablespoons Vegetable oil, for grilling
- 1/2 Seedless cucumber — cut into 2″ x 2 1/2″ matchsticks
- 4 tablespoons Cilantro sprigs — loosely packed cups
- 3 tablespoons Pickled carrots
Categories
- Categories: Asian, Indonesian
- Ingredients: Entrees, Pork, Sandwich
Preparation
Sriracha Chili Aioli Preparation
- Mix mayonnaise and SupHerb Farms Fusions® Sriracha Style Chili Paste in bowl and chill.
Pickled Carrots Preparation
- Mix vinegar, white sugar, salt and shredded carrots in a bowl. Cover and refrigerate for 24 hours.
Pork Banh Mi Preparation
- In a blender, purée fish sauce with honey, sugar, pepper, scallions and garlic.
- Transfer the marinade to a bowl, add pork and toss. Refrigerate for 2 – 4 hours.
- Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
- Spread the Sriracha chili aioli onto rolls. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning until just cooked for about 4 minutes.
- Place 2 skewers in each roll, close roll and remove skewers.
- Top with cucumber, cilantro and pickled carrots.
