Posted in Asian flare, Make Ahead, Pork, Sandwiches, Slow Cooker

Slow-Cooker Sunday: Asian BBQ Pork Bahn Mi

Have you ever noticed that slow-cookers get a bad rap?  It seems that people either love them or hate them.  I happen to be on the love side of the argument.  What could be more convenient than throwing a bunch of things in the pot, turning it on, walking away, and coming home from work to the delicious smells of dinner being ready?  People often think that meals from a slow-cooker are boring and lack inspiration.  If you are someone who thinks that, my Slow-Cooker Asian BBQ Pork Bahn Mi recipe will hopefully change your mind.

Don’t be discouraged by the long list of ingredients.  If you are an Asian food lover like myself these things should already be in your pantry.  If not, they should be.  I’ll share more recipes along the way for these pantry staples!

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Slow-Cooker Bahn Mi Sandwiches

4 whole wheat hoagie rolls, toasted
½ cup mayonnaise
1 Tbl sambal olek (more or less depending on how spicy you like it)
½ cup cucumbers, sliced thin
Cilantro
Slow-Cooker Asian Pork (recipe follows)
Quick pickled vegetables (recipe follows)

Slow-Cooker Asian Pork:
2 lbs boneless pork short ribs
½ cup hoisin sauce, plus 2 tablespoons
2 Tbl soy sauce
1 tsp ginger, grated
1 tsp lemon grass paste
1 clove garlic, minced
1 lime, juiced
1 Tbl brown sugar

Picked vegetables:
2 carrots, shredded
1 diakon radish, shredded
½ small onion, sliced thin
½ cup water
½ cup white vinegar
¼ cup sugar
5 peppercorns
1 bay leaf
3 allspice berries
Pinch of salt

To make the pork, put all ingredients in the bowl of a slow cooker and cook on low 6-8 hours. Heat a skillet over medium-high heat, add pork and some of the liquid, and 2 tablespoons hoisin sauce and cook for 5 minutes or until the sauce is thick and glossy.

To make the pickled vegetables, heat the water, vinegar, and next 5 ingredients in a small saucepan until sugar dissolves. Place vegetables in a heat resistant bowl and cover with hot liquid. Let sit for 15 minutes while you are gathering your other ingredients. Once the vegetables are cooled they’re ready to eat, however, they are best made ahead of time.  I usually do this in the morning when I put the pork in the slow-cooker and let them hang out in the fridge all day.

To assemble sandwiches, mix together mayonnaise and sambal olek. Spread a thin layer on both sides of the hoagie roll. Top one half with pork, pickled vegetables, cucumber, and cilantro. Top the sandwich with the other half of the roll, cut in half, and serve.

Serves 4.

Source: Ruth’s Table

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