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RECIPE # 5071 PORK SLIDERS Thu. Sept. 19, 2013

RECIPE # 5071 PORK SLIDERS Thu. Sept. 19, 2013

CREATED Sep 18, 2013

JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY

 

Chef's Market Caramelized Pork Bánh Mi ( AKA: Pork Sliders )

1-1.5 pound pork tenderloin
3 tablespoons hoisin
2 tablespoons honey
1 tablespoon brown sugar
½ cup soy sauce
1 teaspoon sesame oil
2 garlic cloves, minced
1 tbls ginger, minced
1 green onion, sliced thinly
½ teaspoon black pepper
½ teaspoon Chinese 5 spice
2tablespoons vegetable oil
1 loaf French baguette r.
Romaine. Shredded.
pickled carrot and radishes (see below)
sliced jalapeno chili peppers
cucumbers ( peeled, seeded, half moon cut.
cilantro
Sriracha aioli ( or mayonaisse)
Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.
Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning - it should be sweet and savory so add more soy, salt, or sesame oil as you like. Add marinade to the meat and use your hands or large spoon to make sure all pieces of meat are coated in marinade. Marinate for 10-30 minutes.
You can cook the pork on the grill outdoors (best) or indoors using a grill pan or cast iron pan, something that you can get very hot. Heat grill or grill pan to high and turn on that vent fan! Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.
To assemble sandwiches, slice baguette and spread mayonnaise on one side, pâté on the other. Add lettuce, meat, pickled vegetables, cucumbers, cilantro and peppers. Dig in!

Pickled Carrots and Daikon

·         ¼ lb baby carrots, peeled, shredded
·         ¼ lb daikon shredded
·         ½ cup white grape juice
·         1 cup seasoned rice vinegar
·         1 tablespoon salt
·         2 tablespoons sugar
Mix all ingredients together. Taste for seasoning. Let stand as little as an hour or up to overnight. They keep for several days.