Vietnamese Spicy Cilantro Pork Poboy (Banh Mi)

Name: Vietnamese Spicy Cilantro Pork Poboy (Banh Mi)
Prep time: 30 min
Cook time: 1 h
Ingredients: SANDWICH; 1 pork tenderloin, trimmed of fat; 1 cup Cilantro Lime Sauce, divided, recipe follows; 1 cup pickled red onions, recipe follows; 1 cup pickled carrot ribbons, recipe follows; 1 small English cucumber, thinly sliced; Fresh cilantro leaves, stems removed; 4 crusty hoagie buns or pieces of cut French bread; Cilantro Lime Sauce; 2 cups Blue Plate® Mayonnaise; 3 tablespoons fresh lime juice; 3 tablespoons cilantro leaves, chopped; 2 teaspoon or more Tiger Sauce® Habanero Lime; 1/2 teaspoon lime zest; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cayenne; PICKLED CARROT RIBBONS AND RED ONIONS; 2 large carrots, peeled; 1 medium red onion, very thinly sliced; 1 cup water; ½ cup white vinegar; ½ cup unseasoned rice vinegar; ¼ cup sugar; 1 teaspoon salt

Prep Time:

30 mins.

Cook Time:

30 mins.

Yield:

4 Sandwiches

Cilantro and peppery spices are staples in Vietnamese cuisine, and this is a delicious New Orleans poboy version of the classic Vietnamese Banh Mi sandwich made with marinated pork. Make extra pickled vegetables using this recipe – you’ll love having them on hand for adding “zing” to any dish.

Ingredients

SANDWICH

1 pork tenderloin, trimmed of fat
1 cup Cilantro Lime Sauce, divided, recipe follows
1 cup pickled red onions, recipe follows
1 cup pickled carrot ribbons, recipe follows
1 small English cucumber, thinly sliced
Fresh cilantro leaves, stems removed
4 crusty hoagie buns or pieces of cut French bread

Cilantro Lime Sauce

2 cups Blue Plate® Mayonnaise
3 tablespoons fresh lime juice
3 tablespoons cilantro leaves, chopped
2 teaspoon or more Tiger Sauce® Habanero Lime
1/2 teaspoon lime zest
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne

PICKLED CARROT RIBBONS AND RED ONIONS

2 large carrots, peeled
1 medium red onion, very thinly sliced
1 cup water
½ cup white vinegar
½ cup unseasoned rice vinegar
¼ cup sugar
1 teaspoon salt

Directions

Make the Cilantro Lime Sauce: (Makes 2 cups. Reserve any left over for another use.) Combine mayonnaise, lime juice, cilantro, Tiger Sauce, lime zest, coriander and cayenne in a medium bowl and mix well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
Marinate the pork: Spread ½ cup of the Cilantro Lime Sauce in a shallow dinner plate and roll the pork in the sauce to generously coat. Set aside for 20 minutes to marinate. Discard marinade after use. Preheat oven to 350°F.
Make Pickled Carrot Ribbons and Red Onions: With a vegetable peeler, shave the carrots into ribbons and place in a medium bowl. Place the onions in a separate bowl. In a sauce pan, bring water, vinegars, sugar and salt to a boil. Pour over carrots and onions in their separate bowls. Cool to room temperature and refrigerate, covered, keeping vegetables in separate bowls until ready to use.
Roast the pork: Remove pork from marinade and place in the oven on small sheet pan. Roast until internal temperature of pork reaches 150°F, about 20 minutes. Cool to room temperature and slice thinly.
Assemble sandwiches: Spread both sides of bread with the remaining Cilantro Lime Sauce, then layer on the sliced pork, pickled vegetables, cucumber and fresh cilantro leaves, add top bread and serve.