Pork Banh Mi Sandwich with Sriracha Chili Aioli

pork-banh-mi-sandwich-with-indonesian-chili-aioli_compressed

Serving Size 6

Ingredients

Sriracha Chili Aioli Ingredients
  • 1/4 cup SupHerb Farms Fusions® Sriracha Style Chili Paste
  • 2 cups Mayonnaise
Pickled Carrots Ingredients
  • 1 cup Distilled white vinegar
  • 1 cup White sugar
  • 1 teaspoon Salt
  • 1 cup Carrots — shredded
Banh Mi Sandwich Ingredients
  • 1 tablespoon Honey
  • 1/4 cup Asian fish sauce
  • 2 tablespoons Sugar
  • 1 teaspoon Black pepper — freshly ground
  • 6 Scallions — white and tender green parts only, thinly sliced
  • 1 1/2 pounds Pork tenderloin — thinly sliced
  • 6 8″ rolls
  • 3 tablespoons Indonesian Chili Aioli
  • 2 tablespoons Vegetable oil, for grilling
  • 1/2 Seedless cucumber — cut into 2″ x 2 1/2″ matchsticks
  • 4 tablespoons Cilantro sprigs — loosely packed cups
  • 3 tablespoons Pickled carrots

Categories

Preparation

Sriracha Chili Aioli Preparation
  1. Mix mayonnaise and SupHerb Farms Fusions® Sriracha Style Chili Paste in bowl and chill.
Pickled Carrots Preparation
  1. Mix vinegar, white sugar, salt and shredded carrots in a bowl. Cover and refrigerate for 24 hours.
Pork Banh Mi Preparation
  1. In a blender, purée fish sauce with honey, sugar, pepper, scallions and garlic.
  2. Transfer the marinade to a bowl, add pork and toss. Refrigerate for 2 – 4 hours.
  3. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
  4. Spread the Sriracha chili aioli onto rolls. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning until just cooked for about 4 minutes.
  5. Place 2 skewers in each roll, close roll and remove skewers.
  6. Top with cucumber, cilantro and pickled carrots.

Add unique global flavor across five menu items with one versatile ingredient.