Bánh mì Sandwich

Makes four sandwiches.

Ingredients

  • 24 to 32 inches sub bread
  • 2 lbs. pork loin, cut into ¼ inch thick pork chops
  • ½ cup teriyaki marinade
  • 2 large bunches cilantro
  • 2 jalapenos, sliced

Instructions

One day before the cook marinate the pork in your favorite teriyaki marinade and place it in the refrigerator.

On the day of the cook, remove the pork chops from the refrigerator 45 minutes before cooking.

Set the EGG for direct cooking without the convEGGtor at 500°F/260°C.

Place the pork on the EGG and cook 1½ to 2½ minutes per side. Once the internal temperature reaches 160°F remove from the EGG and let rest. More teriyaki can be added if desired.

To assemble the sandwich, split the submarine roll and lather with a heavy amount of garlic aioli. Add 6-8 oz. of the teriyaki pork. Nest, add 2-3 oz. of the pickled carrots and daikon radish, 4 slices of jalapeño, and a large bunch of cilantro to the top of the sandwich. Wrap the sandwich in foil to let flavors come together; enjoy!!

Pickled Veggies Ingredients

  • 3-5 large carrots, cut into oversized matchsticks (¼” x ¼” x 2”)
  • 1 small daikon radish, cut into oversized matchsticks (¼” x ¼” x 2”)
  • 3 cups water
  • 3 cups white vinegar
  • 1½ cups sugar
  • 3 pinches salt
  • 1 tbsp black peppercorn
  • 2 leaves bay leaves
  • 8 sprigs fresh thyme

Pickled Veggies Instructions

Bring the water and white vinegar to a boil. Once at a boil add the sugar, salt, black peppercorns, bay leaf, and fresh thyme. Pour the liquid over the carrots and radish with enough liquid to fully cover the vegetables. Leave the carrots and radishes in the liquid, cover them, and place them in the refrigerator for at least 24 hours.

Garlic Aioli Ingredients

  • 3 egg yolks
  • 1 shallot, peeled
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2-3 pinches salt
  • 1-2 pinches pepper
  • 4 heads roasted garlic
  • 4 cups canola or vegetable oil
  • ½ cup water

Garlic Aioli Instructions

One day before the cook set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Cut tops off garlic to expose the cloves. Drizzle with oil and place on the grid for 40 minutes. The garlic will be fragrant and soft to touch. Squeeze garlic cloves from their skins and place them in a covered bowl to cool in the refrigerator.

For the garlic aioli, add egg yolks, shallot, Dijon mustard, lemon juice, salt, pepper, and roasted garlic to a food processer. Blend until a semi-smooth yellow mixture. Add canola oil very slowly to the mixture while the food processer runs. When the mixture begins to thicken, add a ⅛ cup of water. This allows the aioli to take more oil. Continue adding oil and small amounts of water, alternating, but always finishing with oil.

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