-
Cheese Boy
May 25, 2012 03:13 PM
Do boneless BBQ spareribs and incorporate that meat into a bánh mì. Really nice flavors.
-
1POINT21GW
May 24, 2012 10:41 PM
No need to worry about the mayonnaise "spoiling" any more than any of your other foods.
-
I love Banh Mi and would simply keep the mayonnaise on ice to be added by the eater when ready to eat. My ideal Banh Mi has marinated (basically soy, fish sauce, minced onion hot sauce or hot peppers, sugar, lemongrass, cilantro & basil) grilled pork (tenderloin or shoulder) cooked on the grill, quickly pickled shallots, radishes and carrots, sliced cucumber, pork pate or rillettes and, if you have a good source, maybe some head cheese. Plus seasoned mayonnaise and chopped fresh cilantro on a crispy piece of a baguette. In my experience this stuff literally disappears much faster than you can say "salmonella".
Another option is to do a grilled pork burger made with ground pork, chunky peanut butter, fish sauce, cilantro and the usual Thai flavorings etc. Good stuff! The version I found on the internet was delicious but it was served with an herbal mayonnaise as well. Again ice or a cooler is your friend ;-)
›1 Reply-
re: KateBChi
Consider working 5-spice into the marinade for grilled pork banh mi. So good! I don't bother with soy sauce, but definitely fish sauce, black pepper, sugar, lots of garlic and ginger and perhaps shallots. I wouldn't even use mayo on this banh mi, as the marinade is so flavorful and makes for juicy meat. However, I'm a heat fan and would probably use sriracha in place of the mayo or butter that finds its way into most banh mi.
-
-
melpy
May 23, 2012 10:22 AM
In Maryland at te pit beef places you can also get sliced pork. Add some BBQ and tiger sauces and put on a roll. Don't know the name of the type of roll but it is like a cross between the potato roll and a kaiser roll. The Canopy is one of the chains that do this.
ETA: just looked for website and apparently it is no longer a chain from what I can see. Looks like only location left is Ellicott City.
›3 Replies-
-
re: melpy
King of Northern Blvd
May 25, 2012 07:26 AM
I had never heard of Tiger sauce and just tried to google a recipe but found many different variations. Do you make this sauce and if you do could you post a loose recipe you use? Thanks.
-
-
-
I would say the Italian Roast Pork or Cubano Sandwich.....or you could do a take and grill your favorite pork cut marinated in either traditional barbecue sauce or an Asian Style barbecue sauce....If your budget allows, pork tenderloins would be perfect, By slicing them, you could stretch the yield quite a bit.
-
mamachef
May 23, 2012 08:48 AM
You could do a wine, herb, and garlic-marinated pork, and slice it thinly and serve on toasted baguettes with caramelized onions, which you can either do in a frying pan on the grill, or make packets from strong aluminium foil, lay in thinly-sliced onions, salt, pepper, a pinch of sugar and some butter, and grill them....then maybe melt some brie or provolone on top...
Or a take on a Cuban - mojo-marinated pork, Swiss cheese, pickles, mustard dressing...on Bolillos or Mexican Pan rolls; these could even be pressed on the grill by putting a baking sheet atop the (foil-wrapped) sandwiches and weighting it with clean, foil-wrapped bricks. -
-
