Vietnamese pork po’boy
In celebration of my soon to be visit to New Orleans (NOLA) I will be hosting a small po’boy party in an attempt to bring some Creole into the lives of my BA friends.
Most Argentinos are unfamiliar with Creole-Cajun fare so tonight they will be sampling a Vietnamese inspired pork po’boy & fried okra.
I came up with this po’boy after obsessing over the Vietnamese sandwiches at Num Pang in NYC, a spot on my To-Do List for the upcoming weeks in Manhattan. The garnishes really make this tasty sandwich shine, so don’t be frugal and let the pork over power them.
Vietnamese Pork Po’boy ::
- 1 kilo pork butt or shoulder
- carrots, julienne
- cucumber, thin strips
- fresh cilantro
- brown sugar
- po’boy bread
- salt & pepper
Mix together the honey, brown sugar, and lots of fresh cracked pepper. Rub over pork, season well with salt and place in 300°F oven til fork tender, about 3-4 hours.
While that’s cooking, prep your veggies (with a mandolin!) and make the Sriracha mayonnaise by combining mayo, Sriracha, lime and salt. Once the pork is ready, toast your bread and assemble po’boy- bread, Sriracha mayo, carrots, cucumber, cilantro (still on stems), mountain of pork, Sriracha mayo, bread. Eat.