FCC Roast Pork Mini Bánh Mì
The day before, marinade pork roast and make carrot, daikon, and red onion pickle.
4 lbs bone-in pork shoulder roast
1 jar medium FCC Sun-Dried Chile
1 jar char siu sauce
10 garlic cloves
10 small pieces of ginger
Make small slits throughout roast and insert garlic and ginger. Mix sun FCC dried chile and char siu sauce and rub all over the roast. Cover and refrigerate for at least 24 hours.
1 small daikon (or parsnip if daikon is not available), julienned
1 carrot, julienned
½ red onion, sliced thin
¾ C apple cider vinegar
¼ C water
2 tsp sugar
Microwave vinegar, water, and sugar in a mason jar for 2 minutes. Stir to dissolve sugar. Add daikon, carrot, and red onion. Shake to mix and refrigerate.
The next morning:
Preheat oven to 475 °F.
Put pork on a rack on top of a foil-covered pan. Brush some marinade on pork and pour the remaining marinade into a bowl. Pour a cup of water into the pan to prevent dripping from setting off the fire alarm.
Roast pork at 475 °F for 25 minutes.
Lower oven temperature to 375 °F and continue baking until the thermometer inserted into roast reads at least 145 °F. Baste roast with marinade every 20 minutes. Baking time will vary depending on the size of the roast and oven, but a 4 lbs roast will likely take 1.5 – 2 hours at 375 °F. When done, pull the roast out of the oven and let cool for 30 minutes. Slice pork once cool to touch.
Meanwhile, prepare condiments:
1 cucumber, sliced
1 jalapeno, seeded and sliced
cilantro washed and dried
baguette, cut open, buttered, and warmed in an oven
drain pickled veggies
Assemble banh mi and enjoy!
Recipe by Thuy Tran from Fresh Chile Cookin'! group on Facebook.
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