Vietnamese Pulled Pork with Pickled Vegetables for Bahn Mi.
What you’ll need:
- 3 – 4 pounds of boneless pork shoulder
- 1 shallot
- 5 garlic cloves
- 1 teaspoon coriander seeds
- 3 lemongrass (white parts only)
- 1 onion sliced thin
- 1/4 cup fish sauce
- 2 oranges juiced
- 1 lime juiced
- 1 lemon juiced
- 2 cups of low sodium pork, or chicken stock
- 1/3 cup of coconut milk
For the garnish: A drizzle or two of Hoisin sauce, chopped scallions, cilantro, mint, and or Thai basil leaves.
For the pickled vegetable sandwich: Mix 1/2 cup rice wine vinegar with 1/2 cup sugar and a pinch of kosher salt. Add shredded carrots, finely sliced Kirby or hothouse cucumbers, and radish. Let it marinate for 20 minutes.
For the Bahn Mi sandwich sauce: Mix 2 tablespoons of mayo with 2 teaspoons of Sriracha sauce. Spread mixture on both sides roll of choice. I like to use a Ciabatta roll.
Preheat the oven to 350 degree Fahrenheit.
Brown the pork shoulder in a sauté pan with a bit of vegetable oil. Make sure to brown all sides.
Process shallots, garlic cloves, coriander seeds, and lemongrass together.
In Dutch oven (I use caste iron), sauté the shallot mash in the oil with the onions until they are transparent. Add the meat, all the citrus juices, stock and coconut milk. Bring braising liquid to a simmer. Cover it the pot and place in the oven.
After an hour, turn down the temperature to 300. Cook for another 2 hours.
Allow it to cool for a few minutes before shredding with a fork.
Spoon meat into prepared roll. Add the pickled vegetables and top with garnishes.