Vietnamese · Lunch
Crispy Fried Pork Sandwich
A Vietnamese banh mi with a shallow-fried pork shoulder cutlet crusted in cornstarch and flour, served on a crusty baguette with pickled daikon and carrot, cool cucumber, cilantro, and sriracha mayonnaise for bright, fresh contrast to the shattered crust.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
735Calories
40.2gProtein
36.4gFat
62.8gCarbs
10.6gSugar
4.3gFiber
1680mgSodium
128mgChol
7.1gSat Fat
780mgPotassium
95mgCalcium
4.2mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
Instructions
1
Prep
Slice pork shoulder into a thin cutlet, pound it between plastic sheets until 1/4 inch thick and evenly flattened.
2
Marinate
Toss cutlet with fish sauce, sugar, and black pepper, then let sit at room temperature for 15 minutes.
3
Pickle
Julienne daikon and carrot, combine with rice vinegar, sugar, and salt in a small bowl.
4
Fry
Heat vegetable oil in a skillet over medium-high heat until it shimmers, then fry cutlet 3 to 4 minutes per side until deep golden brown and cooked through.
5
Plate
Split baguette lengthwise, spread sriracha mixed with mayonnaise on both sides, layer fried pork, pickled vegetables, cucumber, cilantro, and jalapeno, then slice diagonally and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp black-pepper
- 1/2 cup60g cornstarch
- 4 tbsp4 tbsp all-purpose-flour
- 1/2 cup120ml vegetable-oil
- 2/3 cup80g daikon
- 2/3 cup80g carrot
- 2 tbsp2 tbsp rice-vinegar
- 2 tsp2 tsp sugar-white
- 2 pinch2 pinch salt
- 88 cucumber slices
- 4 tbsp4 tbsp cilantro
- 22 small baguette (300g)
- 3 tbsp3 tbsp mayonnaise
- 2 tsp2 tsp sriracha
- 22 small jalapeno
