Báhn Mì Sandwiches

 Last night I cooked a small pork shoulder  roast and that was dinner with some corn and mac n cheese.  I don't think Charlie has ever had it like that before.  I always have turned it into pork bulgogi since I don't remember how long, but it is very good simply seasoned and roasted.  Charlie liked it a lot. I'll start making it more often now. Today I made Báhn mì sandwiches with the leftovers.

Roasted Pork Bánh Mì (Vietnamese Sandwich)

By John Mitzewich

Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins Servings: 1 Yield: 1 sandwich 

Ingredients

1/4 c. diakon radish cut matchstick

1/4 c. carrots cut 2” matchstick

1 T.   seasoned rice vinegar

1/4 C. mayo

1 tsp, hoisin

1 tsp. Sriracha

1 crusty French sandwich roll

 4 oz. pork, thin sliced

2 oz thin sliced smooth pate

6 spears English cucumber

6 thin sliced jalapeño 

1/2 C cilantro

Directions

1. Gather all ingredients. Preheat the oven to 400 degrees F.  Line a baking sheet with aluminum foil. 
2. Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate. 
3. Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture. 
4. Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes. 
5. Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve. 
   

Yesterdays Pork roast.   Next time I'll cut back on the salt.

pork butt roast

• Total Time: 3 hours 30 minutes Yield: 4-6 servings

The most tender, juicy and succulent boneless pork butt roast made  right in your oven. No special outdoor equipment needed

INGREDIENTS

• 3–4lb. boneless pork butt roast
• 1 tbs brown sugar
• 2 tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground mustard
• 1 tsp paprika
• 1 tsp black pepper
• 1/4 tsp cayenne

1. Combine all seasoning ingredients in a small bowl and mix well.
2. Remove netting from pork if present. Trim any unwanted fat from pork butt roast. If it has fat cap, best to leave a little bit on, less than 1/4″ thick.
3. Apply seasoning rub over the meat. Massage and press into meat as best possible.
4. Place meat in a large zip-top bag, sealed, overnight to marinate.
5. Preheat oven to 350°(F).
6. Place seasoned pork but on wire rack of a roasting pan with the fat side up. Place in oven at 350°(F) approximately 3-4 hours. Monitor closely with an instant read meat thermometer. Remove from oven when center of meat reached 185°(F). (This is more important than the time and the indicator that it’s done
7. Remove roasting pan with pork butt from oven and let rest for at least 15 minutes before transferring meat to a cutting board to be sliced.