Lemongrass Ginger Pork Banh Mi.
Prep time.
Cook time.
Total time.
Serves.
2.
Sweet. Tangy. And simply perfect. Banh Mi's are a favourite of the ACE® team. This one is quick and uncomplicated. Featuring our ACE Bakery® White Baguette.
INGREDIENTS½ ACE Bakery® White Baguette, sliced lengthwise½ cup fresh cilantro leaves1 pork tenderloin1 red finger chili, thinly sliced2 tbsp. lemongrass, center part finely minced2 tbsp. fish sauce2 tsp. brown sugar½ tsp. freshly ground black pepper1 clove garlic, minced1 shallot, minced1 tsp. fresh ginger, minced2 tbsp. toasted sesame oil2 tbsp. soy sauce2 tbsp. freshly squeezed lime juice2 tbsp. rice wine vinegar2 tbsp. sugar¼ tsp. kosher salt1 cup carrot, julienne1 small cucumber, cut into matchsticks1 cup daikon, julienne¼ cup real egg mayonnaise1 tsp. sambal olek2 tbsp. green onion, finely chopped.
INSTRUCTIONSSlice the pork tenderloin diagonally into ¼" (0.6 cm) thick slices. In a large bowl, mix together all the marinade ingredients. Put the pork slices in the marinade and refrigerate for 1 to 2 hours, or overnight.In a small bowl, stir together the rice wine vinegar, sugar and salt. Then, add the carrot, cucumber and daikon. Let sit on the counter for 30 minutes to pickle and soften slightly.Preheat the grill to medium high. Lift the slices of pork from the marinade one or two at a time, allowing the excess marinade to drain off, and place on the grill. Cook the pork in a single layer for 1 or 2 minutes per side or until nicely charred and cooked through. Discard the excess marinade.To assemble the banh mi, spread each side of the baguette with spicy mayo, pile high with warm grilled pork and top with pickled vegetables and cilantro leaves. Cut the baguette into half and share with your best friend.This recipe is from ACE Bakery®.
Skip slideshow
Slides shown:
