Lifestyle
Pickled veggie-loaded pork bánh mì recipe
A splash of Safari Brown Spirit Vinegar in both the pickling liquid and the marinade ties everything together.
Bánh mì has its roots in Vietnam, shaped by French colonial influence in the 19th century. The baguette was introduced by the French, but over time, it became lighter and airier to suit local tastes. A good bánh mì is all about contrast. Think crisp bread, tender meat, acidic pickles, and a hit of heat. Recipe compliments of Safari Vinegar.
Preparation time: 90 minutes | Cooking time: 20 minutes | Serves: 4
Ingredients
For the pickled vegetables
- ¼ cup sugar
- 2 teaspoons salt
- ½ cup water
- ½ cup Safari Brown Spirit Vinegar
- 1 cup carrot, julienned
- 1 cup daikon radish, julienned
- 1 cup cucumber, julienned
For the pork
- 400 g pork fillet
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon hoisin sauce
- 1 tablespoon Safari Brown Spirit Vinegar
- Neutral oil, for cooking
To serve
- 4 individual soft baguettes or 2 medium to large, halved
- 4 tablespoons mayonnaise
- 4 teaspoons sriracha
- 4 spring onions, finely sliced
- 1 jalapeño, thinly sliced
- Handful fresh coriander
- Lime wedges
Method
- For the pickled vegetables, place the julienned carrot, daikon and cucumber in a shallow bowl.
- In a small saucepan, combine the sugar, salt, water and Safari Brown Spirit Vinegar. Bring to a simmer, stirring until the sugar and salt dissolve.
- Pour the hot pickling liquid over the vegetables. Toss to coat and press down so they are submerged. Leave at room temperature for 15 minutes, then refrigerate until ready to use, tossing occasionally.
- For the pork, slice the fillet as thinly as possible and place in a bowl. Add the sesame oil, soy sauce, garlic, ginger and hoisin. Drizzle over the vinegar and mix well. Marinate for 30 minutes to 1 hour.
- Heat a griddle pan over high heat and brush lightly with neutral oil. Cook the pork in a single layer until cooked through and lightly charred on both sides. Remove and set aside.
- To assemble, slice the baguettes lengthways from the top. Spread generously with mayonnaise and sriracha.
- Layer in the grilled pork and drained pickled vegetables. Top with spring onions, jalapeño and fresh coriander.
- Serve with lime wedges for squeezing over just before eating.
