Banh-Mi Wrap: Vietnamese Grilled Pork Wrap With Pickled Carrots And Mint
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tsps
Sugar1 cup
Distilled White Vinegar1 tsp
Kosher Salt4 cups
Shredded Carrots (10 ounces)2 tbsps
Fish Sauce2 cloves
Garlic (crushed)1 bunch
Cilantro (fresh)1 bunch
Mint (fresh)3 tbsps
Whole ClovesDirections:
1
For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved
2
Add the carrots, toss to coat and allow to pickle for about 2 hours
3
For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag
4
Seal and shake until well dissolved
5
Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour
6
When you're ready to cook the pork, grab a large cast-iron skillet
7
Place the pan over high heat until it is smoking
8
Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan
9
Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam
10
After about 2 minutes, flip each chop; it should be a caramel brown color
11
Cook another minute on the other side and remove from the pan
12
If you're cooking in batches, cook the remaining chops
13
Slice the chops into thin strips
14
For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable
15
I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds
16
Smear a little mayo down the middle of the tortilla
17
Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top
18
Wrap, and secure with toothpick
19
Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!; Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine
20
Store in an airtight container away from direct sunlight