Leftover Pork Banh Mi
with steamed edamame
- Garlic - 2 cloves , chopped
- Mayonnaise - 1/3 cup
- Lime juice - 1 tsp
- Sugar - 1/4 tsp
- Sriracha - 1 tsp (sub hot sauce of choice)
Leftover Pork Banh Mi:
- Carrots - 8 oz , shredded (look for pre-shredded to save time)
- Vinegar, apple cider - 2 Tbsp
- Brown sugar - 2 tsp
- Salt - 1/4 tsp
- Jalapenos (opt) - 1 , thinly sliced
- Cilantro - 1/4 cup , leaves torn
- Asian pork (leftover from Wed) - ~3 cups
- Baguette - 1 (sub sandwich rolls)
- Edamame, frozen in pods - 10 oz
- Salt - 1/2 tsp
- Make carrot slaw - Shred carrots (if not using pre-shredded) and toss with vinegar, brown sugar and salt. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Make Sriracha mayo - Chop garlic. Combine with mayo, lime juice, sugar and Sriracha. Taste and adjust, adding more lime juice, sugar or Sriracha. (Can be done up to 5 days ahead)
- Jalapenos / Cilantro - Prep as directed. (Can be done 1 day ahead)
- Reheat leftover pork in a skillet with some oil or in the microwave.
- Place edamame in a microwave-safe bowl. Cover with a damp paper towel and microwave until heated through, 2 to 3 minutes. Top with salt.
- Slice open baguettes. (Toast the baguettes if you'd like.)
- Assemble sandwiches by spreading Sriracha mayo onto bread and then layering in pork, carrot slaw, sliced jalapenos and cilantro leaves.
- Enjoy banh mi with steamed edamame on the side.