Modern Bahn Mi
This original culture clash delight just got a passport... and it's very curious.
The Vietnamese-French classic takes some new influences from a few more spots on the map. Combining brining and slow cook methods reminiscent of American BBQ, a spicy Korean BBQ sauce, the classic cilantro slaw with a kick of Habañero Pepper and finally topped with a Rustic Italian round bun; this globetrotting hit will definetly score you some style points.
Prep Time: 24 hours (including brining) | Cook Time: 6-7 hours | Skill Level: Easy
Pulled Pork Brine
| 3-4 lbs | Pork Butt |
| 1/2 cup | Sugar |
| 1/2 cup | Salt |
| 2 | Bay Leaf |
| 2 | Sage Sprigs |
| 2 | Parsley Sprigs |
| 20 | Pepper Corns |
Instructions
1. Place pork butt approximately 3-4 Ibs in a large container
2. Rub all spices on pork and add on ingredients
3. Fill pot with water to cover pork completely and place in fridge for 24 hrs
Pork Butt
| 3-4 Ibs | Pork Butt Deboned |
| 1 Tbsp | Salt |
| 1 Tbsp | Pepper Corn |
| 1 Tbsp | Smoked Paprika |
| 1/4 Tbsp | Olive Oil |
| 1 | Whole Lemon Sliced Thickly |
| 1 | Whole Orange Sliced Thickly |
| 1 | Sweet Onion Sliced Thickly |
| 1/2 CUP | Bourbon |
| 6 cans | Favorite IPA |
Instructions
1. Remove pork from brine, rub with all ingredients.
2. Add 3 cans of IPA and Bourbon.
3. Cover and cook at 350° for 6 -7 hours, adding beer to avoid dryness and burning.
4. Remove from oven and shred by pulling pork apart.
Korean BBQ Sauce
| 1 cup | Ketchup |
| 1 cup | Rice Wine Vinegar |
| 1/2 cup | Soy Sauce |
| 3 Tbsp | Sugar |
| 2 Tbsp | Sesame Seed |
| 1 Tbsp | Gochjang |
| 1/2 tsp | freshly ground black pepper |
| 4 | Scallions, Chopped |
| 4 | Garlic Cloves, Chopped |
| 1 | 2 inch piece of Ginger, Pealed and Grated |
Instructions
1. Combine all ingredients in a sauce pan and simmer for about 40 minutes. Stir occasionally.
2. Once thickened add to pulled pork to taste.
Pulled Pork Slaw
| 2 cups | Broccoli Slaw |
| 1 cup | Shredded Carrots |
| 1/2 cup | Thickly Sliced Bermuda or Red Onion |
| 2 Tbsp | Sesame Oil |
| 2 Tbsp | Olive Oil |
| 2 Tbsp | Rice Wine Vinegar |
| 1 | Habanero Sliced Thickly |
| 1 | juiced whole Lemon |
| 1 | whole Scallion Sliced Thickly |
| 1/2 cup | coarsely chopped Cilantro |
Instructions
1. Mix all ingredients.
2. Top pulled pork with slaw.
