Coconut Braised Pork Banh Mi | Bodega Bites

The Vietnamese banh mi has easily earned its spot on my Mt. Rushmore of sandwiches. Like most good things in life, it’s exceptionally well balanced. Our version uses Thai flavors as well, braising pork in coconut milk and lemongrass in a dish inspired by the Italian maiale al latte. The pork fat renders, the sugars in the coconut milk caramelize, and the fats curdle slightly due to its long stint in the oven. Which leave us with a sauce that’s rich, unctuous, and intensely flavorful, further complemented by the pickled vegetables, the fresh herbs, and the bright heat of the jalapeños in the banh mi. I can’t take credit for the bread here, but you will thank me later for reminding me that you need more of these sandwiches in your life. COCONUT BRAISED PORK 3 lb country style pork ribs 2 tsp Szechuan peppercorns, toasted and ground 1 tsp cumin seeds, toasted and ground 1 tsp coriander seeds, toasted and ground 2 medium shallots, diced 2-4 Thai chili peppers, minced 2 chunks ginger, peeled and cut into 1 inch pieces 16 cloves garlic, peeled and smashed 1 handful cilantro 1 handful Thai basil 2 stalks lemongrass, cut into batons 1/4 cup fish sauce 2 heaping tablespoons shrimp paste 500 mL coconut milk Peel of 1 lime 1. Dry meat off well. Toast peppercorns, cumin, and coriander seeds over medium heat, swirling constantly for about a minute or until fragrant. Grind into a fine powder. Season pork ribs on all sides with salt and spice mix. 2. Dice shallots, mince chili peppers, and smash garlic cloves. Peel and cut ginger into chunks before peeling and cutting lemongrass into batons. Pick leaves from cilantro and Thai basil. 3. Sear ribs over medium high heat in a Dutch oven. Work into batches, until each side has browned. Add more oil as needed, and sauté shallots, garlic, and chili pepper for several minutes. Add ginger and lemongrass stalks and sauté for another minute. Deglaze with shrimp paste and fish sauce. Add lime peel, coconut milk, and leftover spice mix. Nestle pork into braising liquid, adding a few bunches each of cilantro and Thai basil. Cover and place in a preheated 275 degree oven to braise. 4. Let stew for 1-2 hours, checking pork every 30 minutes. Stir the braising liquid and test the meat for tenderness at each interval. Once done, remove the meat as well as any large chunks of ginger, lime, or herbs. Shred the pork, adding back to the reduced sauce and stirring to combine. VIETNAMESE PICKLED VEGETABLES 1/2 jumbo carrot, peeled and julienned 1/2 daikon radish, peeled and julienned 1/2 cucumber, sliced 1 cup rice wine vinegar 1 cup water 2 tbsp salt 2 tbsp sugar Juice of 1 lime 1-2 Thai chili peppers, optional 1. Peel and julienne the carrot and radish. Slice the cucumber, and set aside. 2. Combine vinegar, water, and lime juice to prepare pickling liquid. Season with salt and sugar. Stir well or shake vigorously to thoroughly mix. 3. Add carrot, radish, and cucumber to pickling liquid, along with chili peppers for some optional heat. Leave in the fridge for several hours at minimum or overnight. Mix periodically to hasten the pickling process. BANH MI SANDWICH 1 Vietnamese roll Prepared coconut braised pork Prepared pickled vegetables 3-5 cilantro stems 3-5 Thai basil leaves, cut into chiffonade 1/2 jalapeño pepper, sliced 1. Slice bread and warm gently. Add pork, along with pickled vegetables. 2. Slice jalapeño pepper and chiffonade basil into strips, adding along with cilantro. Cut sandwich in half and dress with any condiments as desired.