Bánh Mì with Red-Cooked Pork

Bánh Mì with Red-Cooked Pork
Photo by Scott Phillips


  • 16 sprigs cilantro
  • ¼ lb. country-style French pork pate, beaten until spreadable (add butter, if needed, to soften)
  • ½ cup Shaoxing (Chinese rice wine)
  • ½ tsp. kosher salt
  • ¼ cup pork floss (optional)
  • 1-½ cups julienned carrots (about 1/8 inch thick)
  • 1 lb. pork shoulder (bone-in or boneless), rinsed and patted dry
  • + 15 more ingredients
    • 3 Tbs. granulated sugar
    • ¼ cup julienned scallions (white and green parts, cut into 2-inch lengths)
    • 6 leaves green leaf lettuce
    • 2 jalapeños, seeded and thinly sliced
    • ½ cup granulated sugar
    • 1-½ cups julienned daikon (about 1/8 inch thick)
    • ¼ cup mayonnaise
    • 2 thin-crusted baguettes, partially split lengthwise (leave the spine uncut)
    • ½ cup distilled white vinegar
    • 3 whole star anise
    • 2 Tbs. fish sauce
    • 2 sticks cinnamon
    • 3 Tbs. dark soy sauce
    • 2 Tbs. light soy sauce (i.e. "thin" or "regular" soy sauce)
    • 1 small cucumber, preferably Kirby, cut into 1/8-inch-thick julienne strips

Place the in a 2-qt. saucepan. Add the Shaoxing wine, dark and light soy sauces, star anise, cinnamon, and enough water to cover the pork. Bring to a boil, lower the heat to a simmer, and skim any scum from the surface. Simmer the pork, uncovered, until almost tender, about 1 hour (it shouldn't b...

View full recipe at Fine Cooking


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