Mongolian Pork Banh Mi
Tender pork shoulder sandwiches with P.F. Chang's® Home Menu Mongolian BBQ sauce, crisp and tangy pickled vegetables and fresh cilantro and scallions
45min.
Prep Time
5
hr.
Total Time
1
4
12
Servings
Ingredients
Directions
- 2 teaspoons vegetable oil
- 4 pounds bone-in pork shoulder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 5 green onions, trimmed
- 6 slices slices fresh ginger, divided
- 6 cloves garlic, smashed, divided
- 1/4 cup water
- 1/4 cup reduced sodium soy sauce
- PICKLED VEGETABLES:
- 2 cups distilled white vinegar
- 1 cup granulated sugar
- 1 bay leaf
- 1 cinnamon stick
- 2 cups julienne cut daikon radish
- 2 cups julienne cut carrots
- 2 cups julienne cut English cucumber, unpeeled
- 1 jalapeno pepper, seeded, julienne cut
- 1 bottle (14 oz each) P.F. Chang's® Home Menu Mongolian Style BBQ Sauce
- 3 French baguettes, halved lengthwise and lightly toasted
- 3/4 cup mayonnaise
- 1/2 cup sliced green onions
- 1 cup fresh cilantro leaves
Nutrition
Complete Nutrition Info- Heat oil in large skillet over medium-high heat. Season pork with salt and pepper. Cook in skillet until browned on all sides, about 8 minutes. Transfer pork to 4.5 quart slow cooker. Drain off excess fat in skillet leaving 2 tablespoons remaining. Add 5 green onions, 4 garlic cloves and 4 ginger slices to skillet and cook until lightly charred, about 5 minutes. Carefully pour in water and soy sauce; bring to a boil, stirring to remove browned bits from bottom of pan. Pour liquid over pork in slow cooker. Cook pork on LOW 8 to 10 hours or HIGH 5 to 7 hours until tender.
- PICKLED VEGETABLES: Stir together vinegar, sugar, remaining 2 ginger slices and garlic cloves, bay leaf and cinnamon stick in medium saucepan; bring to a boil. Remove from heat and let stand, covered, 10 minutes. Strain and pour hot vinegar mixture over daikon, carrots, cucumber and jalapeno in large bowl; stir to combine. Cover and refrigerate at least 4 hours. Drain.
- Remove pork from slow cooker into a large bowl, remove bone and discard garlic, ginger and green onion. Pull meat with two forks. Pour Mongolian sauce over pork.
- Spread mayonnaise evenly on each baguette. Place one-third of the pork on each baguette and top with pickled vegetables, green onion and cilantro leaves. Cut each into 4 sandwiches and serve.
This recipe is perfect for a large get-together but if you just want a few sandwiches, save the leftover pork and pickled vegetables for a quick rice bowl later in the week.
Mongolian Pork Banh Mi
Nutrition Information
Amount per serving
% Daily Value*
Carbohydrate
g
56
19 %
Cholesterol
mg
80
27 %
Total Fat
g
31
48 %
Iron
mg
5
28 %
Calories
kcal
688
34 %
Sodium
mg
1403
57 %
Protein
g
31
61 %
Saturated Fat
g
9
44 %
Sugars
g
19
2 %
Dietary Fiber
g
3
13 %
Vitamin C
mg
9
16 %
Vitamin A
iu
3412
68 %
* Percent Daily Values are based on a 2,000 calorie diet.
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