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Pork Neck Bánh Mì

HG Walter

1 hour 30 minutes

Total Time

30 minutes

Prep Time

1 hour

Cook Time

Overnight

Marination Time

2

Feeds

Craving a taste of Vietnam? This irresistible pork neck bánh mì recipe is our take on the classic Vietnamese sandwich. Melt-in-the-mouth braised pork, zinghy pickled veg, creamy mayo and fresh herbs, all tucked into a crusty baguette - pure perfection!

Pork Neck Bánh Mì

Ingredients

  • 1 Baguette
  • A few sprigs of mint
  • A few sprigs of mint
  • 1 red chilli – thinly sliced
  • Braised Pork Neck:
  • 2 pork neck steaks
  • 100ml soy sauce
  • 25ml fish sauce
  • Juice of half a lime
  • 1 clove of garlic – crushed
  • 1 small piece of ginger – sliced
  • 1 star anise
  • 100g demerara sugar
  • Asian style mayo:
  • 150ml mayo
  • 50ml sriracha sauce
  • 1 gloves of garlic - minced
  • 1 red chilled – deseeded and finely chopped
  • A pinch of coriander stalks – finely chopped 
  • Pickled veg:
  • 1 small carrot – peeled
  • 1 daikon radish (mooli) – peeled
  • Half a cucumber
  • 150ml white wine vinegar
  • 150ml water
  • 10g caster sugar
  • 1 star anise
  • 1 clove of garlic
  • Good pinch of table salt

Braising the pork:

1

Score the pork steaks and marinate overnight in a mixture of soy sauce, fish sauce, lime juice, ginger, garlic, and star anise.

2

In a saucepan, add sugar (just enough to cover both steaks) and heat over medium. Let the sugar melt completely. Watch carefully, as it can quickly go from caramel to burnt sugar. Adjust the heat to prevent burning.

3

Once the sugar turns a golden honey color, it’s ready.

4

Carefully add the marinated pork steaks to the hot caramel - expect a little splattering. After about a minute, turn the steaks and pour in the remaining marinade. Add a splash of water to cover the pork.

5

Bring the liquid to a boil, then reduce the heat and simmer for 45-60 minutes, or until the pork is tender. Let the pork cool slightly in the braising liquor.

Pickled Vegetables, Asian Style Mayo:

1
Using a vegetable peeler, shave the vegetables into thin ribbons, avoiding the cucumber core, which can break down too much during pickling. Generously season with table salt and let sit for 20 minutes. Rinse under cold water and drain well.
2
In a saucepan, combine water, vinegar, sugar, garlic, and star anise. Bring to a gentle boil to dissolve the sugar and allow the flavors to infuse. Let the mixture cool to room temperature.
3
Once cooled, add the shaved vegetables to the pickling liquid. Let it sit for at least 1 hour, but preferably overnight for the best flavour.
4
Asian style mayo: Simply combine all ingredients together. Add more or less chilli, depending on your taste.
5
To assemble: Give the baguette a couple of minutes in a hot over to make nice and crispy on the outside but warm and fluffy inside. Remove the steaks from the cooking liquor, slice and spoon over some of the stock.
6
Spread the mayo on the inside of the baguette, top with the sliced pork, a generous amount of pickled veg, fresh mint and coriander and finally sliced chilli.

Ingredients

  • 1 Baguette
  • A few sprigs of mint
  • A few sprigs of mint
  • 1 red chilli – thinly sliced
  • Braised Pork Neck:
  • 2 pork neck steaks
  • 100ml soy sauce
  • 25ml fish sauce
  • Juice of half a lime
  • 1 clove of garlic – crushed
  • 1 small piece of ginger – sliced
  • 1 star anise
  • 100g demerara sugar
  • Asian style mayo:
  • 150ml mayo
  • 50ml sriracha sauce
  • 1 gloves of garlic - minced
  • 1 red chilled – deseeded and finely chopped
  • A pinch of coriander stalks – finely chopped 
  • Pickled veg:
  • 1 small carrot – peeled
  • 1 daikon radish (mooli) – peeled
  • Half a cucumber
  • 150ml white wine vinegar
  • 150ml water
  • 10g caster sugar
  • 1 star anise
  • 1 clove of garlic
  • Good pinch of table salt

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