Saha Banh Mi Sandwich

Saha Banh Mi Sandwich

ATTRIBUTES: 

PRODUCT USED: Saha Thai Yellow Curry Base™

PREP TIME: 1 hr 20-25 minutes COOK TIME: 20-25 minutes

SERVES: 4

Ingredients:

• 3/4 cup (180 ml) white sugar, divided
• 1 tbsp (15 ml) canola oil (or any neutral flavoured oil)
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) sesame oil
• 1-1/2 lb (675 g) boneless pork shoulder cut in 1/4" thick slices
• 1/3 cup (80 ml) Saha Thai Yellow Curry Base™
  
• 1 cup (250 ml) carrots, shredded
• 1 cup (250 ml) daikon radish, shredded
• 1 tsp (5 ml) salt
• 1 cup (250 ml) vinegar
• 1 cup (250 ml) water
• 1 medium cucumber cut in thick slices
• 1/4 cup (60 ml) red onion, thinly sliced
• 1/2 cup (125 ml) cilantro, coarsely chopped
• 1/4 cup (60 ml) mayonnaise
• 4 small to medium baguette loaves
  

Directions:

1. Preheat oven to 375F, line a baking tray with parchment paper and set a rack on top of it.
   
2. In a large bowl, whisk the Saha Thai Yellow Curry Base™, 2 tbsp (15 ml) of sugar, soy sauce, canola oil and sesame oil under well combined.
3. Toss the marinade with the pork and cover the bowl. Set in the fridge and marinade overnight or for at least one hour.
4. Set a strainer over a medium bowl. Toss the shredded carrot and daikon with two tbsp of sugar and the tsp of salt. Squeeze out any excess liquid and discard. return the vegetables to the bowl and set aside.
5. In a small pot over high heat, combine the vinegar, water, and the remaining 1/2 cup of sugar and bring to a boil. Stir until the sugar has dissolved and then pour the hot pickling liquid over the shredded vegetables. Cover and let sit for at least an hour.
6. Remove the pork from the marinade and lay the slicers evenly over the rack on the baking sheet. Transfer the sheet to the preheated oven and roast for 15-18 minutes, or until the pork is cooked through.
7. Switch the oven to broil and move the sheet pan to the top rack. Cook under the broiler for 3 to 4 minutes per side, or until the pork is beginning to char on both sides.
8. Slice the pork into sizes that fit the baguettes. Cut each baguettes in half and spread one tbsp of mayonnaise on the bottom half of the loaf. Top with pork, pickled vegetables, cucumber and cilantro. Sprinkle a little soy sauce over the veggies, top with the other half of the baguette and serve.