SRIRACHA TERIYAKI PORK BAHN MI
This ground pork bahn mi sandwich with garlic bologna, pickled veggies and mayo is the most surprisingly delicious thing we've made in a while! Add a little Sriracha Teriyaki Sauce to the mayo or top with fresh sliced jalapeños for extra heat.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 - 6
1 lb. Ground pork
Baguette - about 4 ft. long total (May use smaller
baguettes if desired)
1/2 lb. Garlic bologna
3/4 cup Robert Rothschild Farm Organic Sriracha Teriyaki Sauce
Mayonnaise, as desired
1/2 cup Cilantro sprigs, chopped
1/2 English cucumber, sliced
1/2 cup Water
1/4 cup Distilled vinegar
1/2 cup Carrot, shredded
1/2 cup Daikon radish, shredded
Salt, to taste
1/4 cup Sugar
Mix water, vinegar and sugar in a small sauce pan. Bring to a boil, stirring frequently to dissolve sugar, and remove from heat. Stir in carrot and radish. Salt to taste. Place in fridge for at least 30 minutes (can be made ahead).
In a medium skillet, brown ground pork. Drain excess grease. Add Sriracha Teriyaki Sauce and stir to incorporate. Allow to cook until sauce reduces to a thick syrupy consistency. Set aside.
Slice baguette lengthwise, with the bottom portion about 3/4 of the bread. Leave the back side attached. Hollow out the soft parts of the bread to make a boat. Eat the bits or save for later!
Slather the inside of the breadboat with mayonnaise, top with bologna, pork, cucumbers, cilantro and the carrot slaw. Add additional Sriracha Teriyaki Sauce if desired. Slice sandwich and serve.