Vietnamese roasted pork sandwich

Vietnamese Roasted Pork Sandwich
Banh Mi


  • 3 lbs. pork shoulder
  • 4 Qt. cold water
  • 4 each bay leaf
  • 4 T cracked white pepper
  • 4 T cracked black pepper
  • 4 each Thai chili (crushed)
  • 3 each jalapeno (sliced)
  • 1/2 c. garlic (minced)
  • 1 3/4 c kosher salt
  • 1 c. brown sugar
Quick Pickled Carrots:
  • 1/2 cup white vinegar
  • 1/2 cup white sugar
  • 1/2 tsp. salt
  • 1 cup carrots (julienne)

  • 6 ciabatta rolls
  • 1/2 mayo (preferably homemade)-optional
  • 1/2 pork paté (thin sliced)-optional
  • fresh ground black pepper
  • 1/4 c. soy sauce
  • 1 English cucumber (sliced lengthwise into 1/8" thick slices)
  • 1 cup julienne carrot or pickled carrots (see recipe above)
  • 3 jalapeno (thin sliced)-optional
  • 12 sprigs cilantro
  1. With a fork or paring knife, poke the pork thoroughly.

  2. Combine the brine ingredients and mix well.

  3. Place pork in the brine for 4 hours or overnight.

  4. Meanwhile, make the pickled carrots by mixing vinegar, sugar and salt until sugar and salt are dissolved. Pickle the carrots in solution for at least 30 minutes or up to 1 week.

  5. Remove the pork out of the brine, do not rinse.

  6. In a 400 ºF degree oven roast pork for 30 minutes or until browned, then turn it over and roast for another 30 minutes. Check for doneness, your thermometer should read 140-145 degrees. Remove from oven. Let meat rest about 30 minutes. Thinly slice meat and divide it into 6 portions.

  7. Lightly toast rolls. Then sliced rolls in half lengthwise and remove some of bread inside to create a pocket for the meat.

  8. Spread mayo on both sides and place a few slices of pork pate on one side of the bread.

  9. Layer 1 portion of your sliced meat, sprinkle with black pepper and soy sauce.

  10. Layer carrots, cucumber, cilantro and jalapenos on top if desired. Repeat with remaining rolls. Enjoy!
Recipe from Charles Phan, owner and chef of Slanted Door, Out the Door and Heaven's Dog and Noodle Company

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