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
  • Sriracha
  • mayonnaise
  • lime
  • honey
  • 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.