Pork Banh Mi

with Pickled Daikon, Carrot Fries, and Spicy Mayo

25 min

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Two hands and extra napkins are required for this one. Tender, marinated pork is pan-fried until caramelized then generously layered in a toasted bun with spicy sriracha mayo, fresh cilantro, and a pickled mix of cucumbers, daikon radish, and carrots. Served with oven-roasted carrot fries and remaining spicy mayo for dipping.

Contains: Egg, Seafood, Sulphites, Wheat, and Gluten.

May Contain: Milk, Mustard, Peanuts, Sesame, Soy, and Tree Nuts.

What We'll Send

Daikon Julienne

Carrot Julienne

Sliced Pork

Raw Sugar

Cilantro

Carrot Stick 3"

Persian Cucumber

Mayonnaise

Sriracha

Fish Sauce

White Wine Vinegar

Garlic

Lime

White Bun

Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.

Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition

Calories	934
Fat	46g
Protein	55g
Carbohydrates	111g

Cooking Directions

Cook Carrots Fries
-Heat oven to 475°F.
- Line a baking sheet with foil.
- Place carrot sticks on baking sheet and toss with 1 tbsp. oil. Season with salt and pepper.
- Put baking sheet in oven immediately and set timer for 20 minutes.

Marinate Pork
- In a medium bowl, stir together fish sauce, garlic, half of the sugar with 1 tbsp. oil until sugar dissolves.
- Season with salt and pepper.
- Drain sliced pork and pat dry with paper towel.
- Mix pork into marinade and set aside for Step 6.

Prepare Ingredients
- Wash cucumbers, lime and cilantro.
- Slice cucumbers into 1/2 inch rounds.
- Cut lime in half.
- Pick cilantro leaves.
- Slice white buns lengthwise.

Pickle Vegetables
- Add white wine vinegar and remaining sugar in a medium pot. Bring to a boil.
- Once boiling, stir in julienned carrot and daikon and cucumbers.
- Turn off heat and let vegetables sit in vinegar mixture.

Prepare Spicy Mayo
- In a small bowl, mix mayonnaise with sriracha to taste.

Cook Pork + Toast Buns
- Put white buns in the oven and set a timer for 5 minutes. Toast until hot and lightly crispy on the outside.
- Heat a large skillet over medium-high heat.
- Once hot, add pork and cook for 6-8 minutes, breaking apart with a wooden spoon, until pork is golden brown and at an internal temperature of 165°F.
- Season to taste with lime juice.

Finish + Serve
- When white buns are toasted, spread a spoonful of spicy mayo on one side of buns.
- Divide pork on top and layer with pickled vegetables.
- Garnish with cilantro leaves.
- Place banh mi on plates with a side of carrot fries and any remaining spicy mayo.
- Enjoy!

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