Active Time
45 MIN
Total Time
3 HR
Serves : makes 6 sandwiches, plus extra roasted pork
© Ethan Hill

How to Make It

Step 1    

In a small skillet, toast the white and black peppercorns over moderately high heat until fragrant, about 1 minute. Transfer them to a work surface and using the side of a heavy knife, coarsely crack the peppercorns; transfer to a large, deep bowl. Add the kosher salt and the brown sugar, then add the serrano chiles, garlic and one-third of the jalapeños. Stir in the warm water until the sugar and salt are dissolved. Add the pork and enough cold water to submerge the roast. Cover and refrigerate overnight.

Step 2    

Preheat the oven to 400°. Drain the pork and pat dry, then transfer to a roasting pan. Let the pork return to room temperature. Roast the pork for about 1 hour and 15 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165°. Let rest for 30 minutes before slicing thinly.

Step 3    

Meanwhile, in a medium bowl, combine the white vinegar, granulated sugar and table salt and stir until dissolved. Add the carrots and let stand until softened, about 30 minutes. Drain well.

Step 4    

Spread the cut sides of the rolls with mayonnaise and layer the sliced pĊté on the bottom halves. Top with roasted pork, cucumber, cilantro leaves, pickled carrots and the remaining sliced jalapeños. Sprinkle lightly with the soy sauce and close the sandwiches. Cut the ciabatta rolls in half or the baguettes in thirds and serve with hot sauce.

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Aggregate Rating value: 5

Review Count: 2693

Worst Rating: 0

Best Rating: 5

Author Name: DerpyNarwhalz

Review Body: This was so amazing! I love your ingredients and did use leftover pork tenderloin but followed exactly the same procedure as yours. It was fantastic and I love the taste!

Review Rating: 5

Date Published: 2016-06-29

Author Name: AverageAJ

Review Body: Banh mi is my favorite kind of sandwich. So this is how you make this damn delicious sandwich I have been looking over the internet. I am now super excited to follow your recipe tomorrow! thank you

Review Rating: 5

Date Published: 2016-06-29

Author Name: Aaron Grant

Review Body: just love this!

Review Rating: 5

Date Published: 2016-06-28

Author Name: pumpkinpie

Review Body: I love all Vietnamese foods and love this Banh mi. But It will be more exciting If I know how to cook it so I won't have to travel long enough to look for it when cravings strikes! Thanks for this fabulous recipe

Review Rating: 5

Date Published: 2016-06-29

Author Name: Haowen

Review Body: I haven't tried Banh mi with this garlic-brined pork! i love using sliced salmon as well. I'm going to try this

Review Rating: 5

Date Published: 2016-06-29

Author Name: Conoxone

Review Body: I love tofu better than this.

Review Rating: 2

Date Published: 2016-06-29