Category Archives: Pork

Banh Mi Salad

I think I can officially declare the Banh Mi as my favorite sandwich… at least in 2013.  I have seen several recipes for bahn mi style salads, but this one from the blog Snap Food really caught my attention.  It was so simple and perfect for the weeknights when you are short on time.


Banh Mi Salad

adapted from Snap Food

1 pound ground pork
1/2 pound shrimp, cleaned & chopped into small pieces
2 cloves garlic
2 tbsp soy sauce
1 large carrot, julienned
1 seedless cucumber, juliened
1 bunch green onion, roughly chopped
1 cup rice wine vinegar
1 cup water
2 tsp salt
1/2 tsp sugar
1 head romaine, finely sliced
3 tbsp cilantro, finely chopped
chopped unsalted peanuts for topping
sesame oil
soy sauce

Prepare the brine: mix vinegar, water, salt, and sugar together. Add the cucumber, 1/2 of the green onion, and carrot. Be sure they are all mixed and coated. Cover with a paper towel and set aside while cooking.

Heat a saute pan on medium high heat, add the ground pork and garlic and saute for 5 minutes, stirring frequently to break it up. Add the shrimp and stir for 4-5 more minutes. Add the soy sauce and mix until well incorporated. Remove from heat.

To plate the salad, assemble a layer of lettuce, top with some of the meat, then a some of the pickled vegetables. I drizzled a little of the vinegar mixture over the top, but not too much. I mixed a little sesame oil with a little bit of soy sauce, then drizzled that over the salad as well. A swipe of Sriracha and a sprinkle of peanuts, along with the remaining green onions made my salad complete! Enjoy!


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Pork Meatball Banh Mi

I am a sucker for sandwiches.  I love them.  If you are not familiar with the banh mi sandwich you should acquaint yourself because they are delicious.


This version of the banh mi is made with pork meatballs and pickled vegetables.  The meatballs were really easy to assemble and tasted great!  The Sriracha mayo also adds a bit of spice, but it you want more be sure to add the sliced fresh jalapeno!



**Be sure that the bread is fairly soft,  you don’t want these sandwiches to crusty!! Also, I added mint along with the cilantro in the original recipe.

Pork Meatball Banh Mi

From Epicurious

Hot Chili Mayo:

  • 2/3 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon sriracha (more if you want more heat)


  • 1 pound ground pork
  • 1/4 cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon hot chili sauce (such as sriracha)
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon coarse kosher salt


  • 2 cups coarsely grated carrots
  • 2 cups coarsely grated peeled daikon radish, peeled
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon coarse kosher salt
  • 1 tablespoon Asian sesame oil
  • 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
  • Thinly sliced jalapeño chiles
  • 16 large fresh cilantro sprigs
  • 4 Large mint sprigs, leaves picked

Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro and mint, on bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.


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Asian Style Pork Chops & Baby Bok Choy

Pork chops are so quick and easy, which makes them a perfect week night meal.  I did these with a basic Asian style marinade and served them with some saucy steamed bok choy.

A lot of people I talk to seem to get discouraged by the long list of ingredients in Asian food.  Don’t be! It might seem like a lot at first but once you have them all, there is nothing quicker and more convenient than a stir fry to use the left over veggies in your fridge for an out-of-this-world weeknight dish.

Pork Chops:

serves 4

1/3 c. Black Bean Sauce
3 Garlic cloves, minced
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. sesame Oil
1 1/2 Tbsp. minced, peeled, fresh ginger
1 Tbsp. lime juice
2 Tbsp. Siracha
1 Tbsp. honey
4 center cut pork chops, I like the large ones with the bone, about 2 lbs.

In a large Ziploc bag, combine black bean sauce, garlic, soy, sesame oil, ginger, lime, siracha, and honey. Add pork chops to the bag and seal. Massage the marinade into the pork making sure they are well coated and let stand about 20 minutes or chill and remove 20 minutes before cooking.

Preheat the grill to med-high heat. Grill pork until just cooked through, about 5 minutes per side. or until the thickest part registers 145°F.

For Bok Choy:

4 baby bok choy, halved lengthwise
1 Tbsp. Olive oil
2 garlic cloves, minced
1 Tbsp. minced, peeled, ginger
1/4 c. sweet Asian chile sauce

Add olive oil to large, deep, nonstick skillet. Saute garlic and ginger until fragrant. add bok choy halved side down and let brown another 2 minutes. Add 1/4 c. of water and chile sauce to the pan. Cover and let steam about 5 minutes. The leave should be wilted, but it should still have a bit or crunch.
Transfer to serving plate and enjoy!

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