Saturday, February 25, 2012

Roasted Pork Shoulder Banh Mi: When you wanna party!

My absolute favorite way to celebrate is with my dearest and closest nearby and I cook for them.  We eat together the food that I've put together for them, and with good food, and tons of laughter (and I mean TONS) we whittle the night away.  There aren't enough hours for that time with good friends, because the laughter is so intense they overflow the hours.  That is my idea of a party.

So in the thinking of celebrating my 1,000,000 visitors, and gathering those who made it possible, I've been planning the things I want to eat with my friends, or more precisely, thinking of the things I want to make for my friends to eat.  I've been toying mentally with a banh mi sandwich, despite the fact that I already have the Asian Sandwich on my blog, which I LOVE, but I wanted something a bit more of a nod to the traditional Vietnamese sandwich.  I decided to take a pork shoulder, roast it in the oven, and see where I ended up after that.  Loyal assistant SH came along for the ride and I even had the honor of having good friend and public official RH in the house to feed.

I ended up with a party in my mouth and a strong desire to have a bunch of my friends over and chomp on sandwiches together.  The roast pork was well seasoned, flavorful and absolutely rich and delicious roasted from the oven.  It was a bit hard to slice thinly warm from the oven, but the next day, after chilling in the fridge did slice into lovely thin slices.  Hot from the oven - slightly thicker slices are in order, but they are just as delicious, believe you me.

It is one of those things to be enjoyed in a variety of ways - I also tried them as crostini - as it seemed to lend itself well to that - delicious it was, but a bit more messy than I desired  (stuff kept on falling off as I ate it..  Still, another serving option.
Roasted Pork Shoulder Banh Mi
Makes about 12 to 15 sandwiches, with some leftover pork

Pork (needs to sit in rub overnight)
Ingredients
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon ginger powder
1 teaspoon cayenne pepper
3 tablespoons fish sauce
One 5-pound boneless pork shoulder (I bought an 11 lb pork shoulder at Costco, and split it in half and froze the other half)

Pickled Carrot and Daikon
Ingredients
1 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon table salt
2 cups coarsely shredded carrots (about 8 carrots)
2 cups coarsely shredded daikon root (about 2 medium daikon)

Sandwich Assembly
Ingredients
12 ciabatta rolls or 3 long baguettes, split lengthwise
Mayonnaise
2 cups cilantro leaves
3 jalapenos, thinly sliced

Method
In a small bowl mix together brown sugar, salt, black pepper, garlic powder, ginger powder, cayenne pepper. Line a heavy roasting pan with aluminum foil. Place pork shoulder in a roasting pan. Carefully take rub mixture and rub it into the entire surface of the pork shoulder, covering all sides. With the fat side up, drizzle fish sauce all over the surface. Cover and refrigerate over night, allowing seasonings to soak in.

Remove pork from refrigerator, and allow to come to room temperature about 45 minutes before roasting. Preheat oven to 400. Roast the pork for about 1 hour and 30 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165°. Let rest for 30 minutes before slicing thinly.

In a large container, mix together vinegar, sugar and salt. Allow to dissolve. Add carrots and daikon. Cover and refrigerate at least one hour. (Good for four days.)

If the bread seems soft, a bit of toasting may be in order. After bread is toasted, on both sides, spread a bit of mayo. Layer on pork. daikon carrot pickle, cilantro, and jalapenos. Top with the other bread. Bite and enjoy!

Printable recipe


2 comments:

Purabi Naha said...

This looks awesome!! Loved the droolworthy pictures. Bookmarked!
http://cosmopolitancurrymania.blogspot.com

christao408 said...

I finally had the chance to serve this today and it turned out marvelously! I really like the rub for the pork shoulder and might use it just on its own for a roast and mashed potato night. Thanks so much for sharing this great recipe!

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