Vietnam Shredded Pork Cotton Banh Mi
This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients. It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients. The style of cooking may have a slight alteration while still maintaining the dish's overall purpose. In this blog we touch on recipes that may be predominant for the Chinese Cuisines. We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam. Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe Makes for 12 Servings:
3 pounds pork shoulder (or any boneless meat of your choice)
1 tablespoon white pepper, freshly ground
1 teaspoon ground ginger
1 white onion
2 tablespoons vegetable oil, plus more as needed
1/2 cup soy sauce
2 cups water
1 1/4 cups granulated sugar
1 1/2 teaspoons mushroom seasoning salt (b?t n�m) (or regular salt)
1/4 teaspoon red chile powder
2 teaspoons grated coconut (optional)
1/8 teaspoon turmeric powder
Directions:
Slice the piece of meat horizontally into about 4"-thick slices (3 pieces). In a small bowl, combine 2 teaspoons of the white pepper with the ground ginger.
Gently dry the pieces of meat using paper towels. Rub the meat with the dry rub. Set aside and let marinate for 15 minutes.
Peel and slice the onion. Heat 2 tablespoons vegetable oil in a large nonstick pan. Working in batches and adding more oil as needed (for extra crispness), add the onions and fry for 6 minutes until crisp and golden brown. Transfer to a platter lined with paper towels to drain the oil.
In a small bowl, combine the soy sauce and the remaining teaspoon of white pepper. Stir well.
Pour 2 cups of water into a small pot. Add the fried onions. Bring to a boil. Add the pieces of meat. Bring back to a boil, then lower the heat to medium-high.
Season with 1 teaspoon mushroom seasoning salt and cook for about 45�50 minutes. Add the seasoning mixture. Stir well and cook until all the liquid is almost gone.
Remove the meat to a cutting board. Reserve the liquid that remains in the pot. Let the meat cool to room temperature. Using your fingers, shred the meat.
In a wok, heat 1 teaspoon of the oil. Add 1/4 cup of the sugar, the red chile powder, coconut, turmeric, and the remaining liquid from the pot. Stir well. Once it�s boiling, add the shredded meat. Stir-fry until the meat is nearly dry. Season with 1/2 teaspoon mushroom seasoning salt.
Add the remaining sugar to the wok, stirring constantly until the meat is dry-looking.
Use 1 baguette per serving. Cut lengthwise into the baguette and remove some of the crumb. Drizzle the inside of the baguette with Fish Sauce.
Spread a thin layer of softened butter on one side of the bread. Fill the sandwich with the ch� b�ng (shredded meat) and sliced cucumbers.
Garnish with 2 sprigs of cilantro. Close the sandwich tightly.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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