Honey Grilled Pork Banh Mi with Spiralized Pickled Vegetables
This Honey Grilled Pork Banh Mi with Spiralized Pickled Vegetables actually sort of made my eyes roll back into my head as I ate it, because it was just SUCH a satisfying combination of my current kitchen obsessions.
Ingredients
For the Spiralized Pickled Vegetables:
- 2 cups rice wine vinegar
- 2 cups water
- ½ cup honey
- 2 tablespoons kosher salt
- 2 large carrots spiralized
- 2 medium cucumbers spiralized
- 1 medium daikon radish spiralized
For the Sweet Chili Mayonnaise:
- 6 tablespoons mayonnaise
- 2 tablespoons sweet chili sauce
- 2 teaspoons honey
- 2 teaspoons lime juice
For the Pork:
- 2 tablespoons sriracha
- 1 tablespoon honey
- 2 pork tenderloins sliced crosswise into 1/2-inch thick pieces
- Kosher salt and ground black pepper
For the Assembly:
- 1 ½ baguettes
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
Instructions
Make the Spiralized Pickled Vegetables:
- In medium bowl, whisk together vinegar, water, honey and salt. Place carrots, cucumbers and daikon each in their own quart-sized mason jar or other sealed container. Divide vinegar mixture between jars. Refrigerate at least 4 hours or up to 3 days. Before using, remove vegetables from pickling liquid and gently pat dry with paper towel.
Make the Sweet Chili Mayonnaise:
- In small bowl, stir together mayonnaise, chili sauce, honey and lime juice. If desired, cover and refrigerate up to 3 days.
Make the Pork:
- Preheat grill for direct grilling over medium heat. In small bowl, stir together sriracha and honey. Sprinkle pork with salt and pepper; transfer to grill. Cook 8 to 10 minutes or until internal temperature of pork reaches 145 degrees F, turning occasionally. Remove pork from grill; leave grill on. Brush pork with sriracha mixture.
- Cut whole baguette crosswise into 4 pieces; cut half baguette crosswise into 2 pieces. Slice baguette pieces lengthwise; use fingers to remove some of the bready interior of each piece. Transfer baguette pieces to grill and cook 2 to 3 minutes or until lightly toasted, turning frequently.
- Spread half of baguette pieces with Sweet Chili Mayonnaise. Divide pork, pickled vegetables, cilantro and mint over mayonnaise-spread baguette pieces. Top with remaining baguette pieces.
Notes
- Home Chef Tip: This recipe has a lot of elements, but almost all of them can be made in advance. That's how restaurant chefs prep, and how you should, too. The pickled vegetables, the sweet chili mayonnaise, and the honey-sriracha combination that is brushed on the pork can all be made up to 3 days in advance. If you do this prep over a weekend, this dish should come together as a pretty easy weeknight meal - simply grlll the pork, toast the bread, assemble and serve!
- Don't have a spiralizer? Just thinly slice the carrots, cucumber and daikon and proceed.
Calories: 1144kcal, Carbohydrates: 68g, Protein: 132g, Fat: 34g, Saturated Fat: 9g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 399mg, Sodium: 3324mg, Potassium: 2798mg, Fiber: 4g, Sugar: 37g, Vitamin A: 4256IU, Vitamin C: 21mg, Calcium: 153mg, Iron: 9mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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