Roasted Pork Banh Mi Recipe

Pork shoulder: This cut is tender and flavorful, perfect for roasting and slicing thin for the sandwich.

Baguettes: The classic French-style bread that’s crispy on the outside and soft inside, ideal for holding all the fillings.

Carrots: Julienned carrots add a sweet crunch and freshness.

Daikon radish: A mild, crunchy white radish that’s pickled to add tang and texture.

Cilantro: Fresh herb that adds a bright, slightly citrusy flavor.

Mayonnaise: Adds creaminess and helps balance the flavors.

Soy sauce: Provides salty, umami flavor to season the pork.

Rice vinegar: A mild vinegar used to season the pork and pickle the vegetables.

Sugar: Adds a touch of sweetness to balance the savory and sour elements.

Salt: Enhances all the flavors.

Black pepper: Adds a little heat and depth to the pork seasoning.

One of the coolest tricks in this Roasted Pork Banh Mi Recipe is how to get the pork shoulder slices perfectly seasoned and roasted so they come out juicy and full of flavor. Here’s a simple way to do it:

1. Lay your pork shoulder slices flat on a baking tray. This helps them cook evenly.
2. Pour the soy sauce, rice vinegar, and sprinkle the sugar, salt, and freshly ground black pepper right on top. Then, use your hands or a spoon to spread the seasoning all over each slice. Make sure every piece gets some love!
3. Put the tray in the oven preheated to 375°F (190°C). Roast the pork for about 30 to 40 minutes. You’ll want to watch for that nice caramelized color on the edges—that’s where the magic happens.

Doing this step carefully makes the pork juicy and packed with flavor instead of dry or bland. The soy sauce and rice vinegar add a little tang and saltiness, while the sugar helps the outside get that tasty caramelized crust. Plus, roasting instead of frying means less mess and a deeper flavor.

I remember the first time I tried roasting pork shoulder slices, I didn’t spread the seasoning evenly, and some bites were super salty while others were kind of plain. Now, I always make sure to coat every slice well. Also, if you’re short on time, you can marinate the pork for 10 minutes before roasting to get even more flavor in. It’s a little extra step but totally worth it!

• pork shoulder - Substitute with chicken thigh: Chicken thigh provides a similar texture and richness, making it a good alternative for those who prefer poultry.

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar crusty exterior and soft interior, which works well for a banh mi sandwich.

• julienned carrots - Substitute with julienned cucumber: Cucumber offers a fresh and crisp texture, adding a refreshing element to the sandwich.

• julienned daikon radish - Substitute with julienned jicama: Jicama provides a similar crunch and mild flavor, making it a suitable substitute for daikon radish.

• cilantro - Substitute with mint leaves: Mint leaves offer a fresh and aromatic flavor, providing a different but pleasant herbal note.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor to soy sauce.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used to achieve a comparable tangy flavor.

• sugar - Substitute with honey: Honey adds sweetness with a slight floral note, offering a natural alternative to sugar.

• salt - Substitute with sea salt: Sea salt provides a similar level of saltiness with a slightly different mineral profile.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a milder heat and can be used to maintain a similar level of spiciness.

• Allow the pork to cool completely before storing. This prevents condensation, which can make the baguette soggy.

• For short-term storage, wrap each banh mi individually in parchment paper or aluminum foil. This keeps the baguette crisp and the flavors intact.

• Place the wrapped banh mi in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 2 days.

• For longer storage, consider freezing the pork separately. Slice the pork thinly, then lay the slices flat on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.

• To freeze the baguettes, wrap them tightly in plastic wrap and then in aluminum foil. This double-layer protection helps maintain their texture.

• When ready to enjoy, thaw the pork in the refrigerator overnight. Reheat gently in a skillet over low heat or in the oven at 300°f (150°c) until warmed through.

• For the baguettes, reheat directly from frozen in a preheated oven at 350°f (175°c) for about 10 minutes or until crispy.

• Assemble the banh mi with fresh cilantro and pickled vegetables just before serving to ensure the best texture and flavor.

• Preheat your oven to 350°F (175°C). Wrap the baguette in aluminum foil to prevent it from drying out. Place it in the oven for about 10 minutes, or until the bread is warm and slightly crispy. Meanwhile, gently reheat the pork slices in a skillet over medium heat, adding a splash of water or soy sauce to keep them moist.

• If you're in a hurry, use a microwave. Wrap the baguette in a damp paper towel and microwave it for 20-30 seconds to soften it. For the pork, place it on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat in 30-second intervals until warm.

• For a stovetop approach, heat a non-stick skillet over medium heat. Place the pork slices in the skillet, adding a small amount of water or soy sauce to prevent sticking. Cover with a lid and steam for a few minutes until heated through. Toast the baguette in the same skillet for a crispy exterior.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the baguette directly on the rack and heat for about 5 minutes. Meanwhile, reheat the pork slices in a small oven-safe dish covered with foil to retain moisture.

• For an air fryer, set it to 320°F (160°C). Place the baguette inside for 3-4 minutes to achieve a crispy texture. Reheat the pork slices separately in a small air fryer-safe dish, covered with foil, for about 3 minutes.

• Oven: Used to roast the pork shoulder slices to achieve a fully cooked and slightly caramelized texture.

• Baking tray: Holds the pork shoulder slices while they roast in the oven.

• Knife: Essential for slicing the pork thinly after it has been roasted.

• Cutting board: Provides a stable surface for slicing the pork and preparing other ingredients.

• Mixing bowl: Used to mix the julienned carrots and daikon radish with salt and sugar for pickling.

• Measuring spoons: Ensures accurate measurement of ingredients like soy sauce, rice vinegar, sugar, salt, and black pepper.

• Spoon: Useful for mixing the pickling ingredients with the vegetables.

• Tongs: Handy for handling the hot pork slices after roasting.

• Spatula: Helps in spreading mayonnaise evenly on the baguettes.

• Serving platter: Ideal for arranging the assembled banh mi sandwiches before serving.

Marinate in advance: Prepare the pork shoulder with soy sauce, rice vinegar, and spices the night before to enhance flavor and save time on cooking day.

Pre-slice vegetables: Julienne the carrots and daikon radish ahead of time and store them in the fridge to streamline assembly.

Use store-bought baguettes: Purchase fresh baguettes from a bakery to avoid baking your own, saving time and effort.

Batch roast: Cook extra pork to have leftovers for quick meals throughout the week, minimizing future prep time.