Pork Banh Mi with Homemade Pickles

Directions

Carrot and Daikon Pickles

1. The pickles are best if made at least 2 days in advance, 3 or 5 is best.
2. In a medium pot add the ingredients from vinegar to star anise, heat until the sugar is dissolved.
3. Peel the carrots and daikon radish, cut into medium length matchsticks, too long and you’ll pull them out of the sandwich while you eat.
4. Add the carrots, daikon and cilantro into a large plastic container with a lid, toss it around to distribute the cilantro.
5. Pour over the brining liquid and refrigerate for at least 3 days before use for best pickling.

Pork Marinade

1. Roughly chop the lemongrass, ginger and shallots, add those and the garlic to a food processor, blitz until you have fine paste.
2. Scrap the herb paste into the container you are going to marinade the pork in and add the remaining ingredients except the meat.
3. Stir everything together, taste and adjust to your liking.
4. Add the sliced pork loin, stir and marinade in the refrigerator for 4-8 hours.

Cilantro Sauce

1. Into a food processor add the ginger and garlic, chop finely, add the sambal and grind into a paste.
2. Add the cilantro, lime zest, lime juice, fish sauce and brown sugar, pulse a few times until the cilantro is chopped but not obliterated.
3. Add the mayo and pulse until just combined, chill until needed.

Sandwich

1. Cook the pork in a dry frying pan or on a large griddle, they cook quickly so keep a close eye on them and don’t over cook them, you want the center to to be a little pink.
2. To assemble the sandwich slice open the baguette, smear sauce on both sides and stuff with the cooked pork, pickled vegetables and cucumbers, cilantro and jalapeno if desired.