These past few days, Vancouver has had really nice and sunny weather. My husband and I have been spending more time in the garden under the shade of our trellis. We were reading out in the garden, enjoying the breeze, when we heard a couple of robins chirping around us. That’s when we noticed that the robins had settled a nest on top of our trellis! We managed to get a better look of the robin’s nest from our deck and when the robins were away from the nest, we could see their bright blue eggs. I took pictures of the blue eggs but the honeysuckles and clematis were in the way and just a part of the egg can be seen. It was a beautiful sight to behold! I am glad these wonderful creatures have found a safe and secure place in our garden!
Cooking Tips for Perfect Pork Adobo
To make authentic pork adobo, marinate the pork for at least an hour, but overnight works wonders for flavor. Use a mix of soy sauce, vinegar, garlic, and bay leaves for the marinade. Brown the pork before simmering to enhance the taste. For a deeper flavor, try adding a couple of whole peppercorns. If you prefer a slightly sweeter adobo, a touch of brown sugar can balance the tangy vinegar.
Serving Suggestions
Pork adobo banh mi is fantastic on its own but pairs well with a side of fresh spring rolls or a light Vietnamese salad. For an extra kick, serve with sliced jalapeños or a drizzle of sriracha. If you’re hosting a gathering, consider making a platter with various banh mi options, showcasing different fillings. This way, everyone can customize their sandwiches to their liking, making it a fun and interactive meal.
Frequently Asked Questions
What can I use instead of pork shoulder?
If you can’t find pork shoulder, pork belly works great too. It has a good amount of fat, which makes the dish super tender and flavorful.
How should I store leftover banh mi?
Store any leftover pork adobo in an airtight container in the fridge for up to three days. For the baguette, it’s best to keep it separate to avoid it getting soggy.
Can I make the pork adobo ahead of time?
Yes, you can make the pork adobo a day or two in advance. Just reheat it on the stove before assembling your banh mi for the best flavor.
What are some good toppings for my banh mi?
Classic toppings include sliced cucumber, fresh cilantro, and pickled carrots. You can also add jalapeños for some heat or avocado for creaminess.
What’s the best way to serve banh mi?
Banh mi is best served fresh, so assemble the sandwiches just before eating. Pair them with a side of fresh fruit or a light salad to keep things refreshing.
Pork Adobo Banh Mi
Ingredients
- 2 lbs pork shoulder cut into bite-size pieces
- 2 tbsp vegetable oil
- 3 cloves garlic chopped
- ⅓ cup soy sauce I used China Lily brand
- ⅓ cup vinegar
- 1 bay leaf
- ½ tsp freshly ground pepper
- 1 cup water or more as needed
- 1 tbsp honey or brown sugar
Pickled carrots and daikon (radish):
- 1 cup carrot peeled and cut into thick matchsticks
- 1 cup daikons peeled and cut into thick matchsticks
- ½ cup vinegar
- ½ cup sugar
- 1 tsp salt
Sandwiches:
- 4 6-inch baguettes
- Mayonnaise
- 1 English cucumber sliced thinly
- Fresh cilantro sprigs
Instructions
Make the pork adobo:
- Heat oil in a large skillet; rotate to coat sides of skillet. Add pork pieces and cook until meat is browned.
- Add garlic and sauté for a minute. Add soy sauce, vinegar, bay leaf, pepper and water.
- Bring to a boil, reduce heat and simmer for 45 minutes or until pork are tender. (Watch it carefully. Don't let it dry out.) Add water ½ cup at a time several times until pork meats are tender and desired amount of sauce has been reached. Stir in honey or brown sugar. Remove from heat and set aside.
Make the pickled carrots/daikon:
- In a saucepan, combine vinegar, sugar and salt. Boil until sugar and salt are dissolved. Remove from heat; add carrots and daikon. Let the mixture marinate for at least 1 hour. Drain well and set aside.
Assemble the sandwiches:
- If desired, toast the baguettes in toaster oven. Slice the baguettes lengthwise. Spread each half of the baguettes with mayonnaise, and then top with sliced cucumber, pickled carrots/daikon , pieces of pork adobo, and cilantro leaves. Drizzle with adobo sauce and close with the other half of the baguettes.
- Serve and enjoy!
Nutrition
Leave a Reply