Pork Banh Mi with Quick-Pickled Radishes and Carrots

Name: Pork Banh Mi with Quick-Pickled Radishes and Carrots
Yield: Serves 4
Ingredients: 1 long baguette, cut crosswise into four 8" pieces, split and toasted; 1/4 cup mayonnaise; 2 ounces pâté or liverwurst; 2 cups shredded Brown Sugar BBQ Pork Butt; 1 jalapeño, thinly sliced; 1 cup quick-pickled radishes and carrots from Bo Ssäm; Cilantro leaves with tender stems (for serving)

Ian KnauerServes 4Source

sandwich vietnamese pork jalapeño radish carrot cilantro main lunch dinner nut free epicurious

Pork Banh Mi with Quick-Pickled Radishes and Carrots

Ingredients

1 long baguette, cut crosswise into four 8" pieces, split and toasted

1/4 cup mayonnaise

2 ounces pâté or liverwurst

2 cups shredded Brown Sugar BBQ Pork Butt

1 jalapeño, thinly sliced

1 cup quick-pickled radishes and carrots from Bo Ssäm

Cilantro leaves with tender stems (for serving)

Method

Spread 1 side of each baguette with 1 Tbsp. mayonnaise, and spread the other side of each baguette with pâté, dividing evenly. Pile pork on bottom halves of baguette, and top with jalapeño, radishes and carrots, and cilantro. Close sandwiches.