Vietnamese banh mi pork
This banh mi pork is easy to prepare, then the slow cooker does the hard work to give you tender, flavorful meat that's perfect for a range of dishes.
Servings: 4 +
Calories: 277kcal
Save
Ingredients
- ¼ cup brown sugar (¼ cup is 4 tbsp)
- ¼ cup rice vinegar
- ¼ cup soy sauce
- ¼ cup fish sauce
- ½ tablespoon lemongrass minced
- ½ tablespoon ginger minced/grated
- 2 cloves garlic minced/grated
- ¼ cup water
- 2 lb pork shoulder approx
Instructions
- Combine the sugar, rice vinegar, soy sauce, fish sauce, lemongrass, ginger, garlic and water in the bottom of a slow cooker (ideally a similar width to the piece of pork). Stir together to mix and to help the sugar dissolve.
- Add the pork and turn so a bit of the cooking sauce sticks to the top of the pork, then cook on low for 6-8 hour until the pork is fall apart tender.
Notes
If you'd like to serve this as I have here, you'll need approx ¼ cup uncooked rice per person (I used brown for texture), cooked per packet instructions. Make quick pickles as in my banh mi soft shell crab sandwich (here I just made with carrot rather than part daikon) and then add a handful of salad leaves with a few cilantro leaves on the side and slices of cucumber.
Nutrition
Calories: 277kcal | Carbohydrates: 15g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 2058mg | Potassium: 562mg | Sugar: 14g | Vitamin C: 1.6mg | Calcium: 43mg | Iron: 2.3mg
Tried this recipe?Please consider Leaving a Review!