Prosciutto and Pork Banh Mi

5 from 5 votes

Prosciutto and Pork Banh Mi

This pork banh mi stacks slow-roasted pork, silky slices of prosciutto, and crisp, tangy pickled vegetables into a crusty baguette, resulting in a sandwich that’s salty, savory, fresh, and totally daydream-worthy. The quick slaw brings bright, pickled crunch, and the prosciutto adds a touch of porky sophistication.

Prep Time30

Cook Time0

Marinating Time1

Total Time1 30

Course: Main Course

Cuisine: Southeast Asian

Servings: People

Author: Katie Workman

Ingredients

For the Slaw

½ cup shredded carrot
½ cup halved and very thinly sliced seeded cucumber
¼ cup shredded daikon radish
¼ cup slivered or chopped scallions
2 tablespoon unseasoned rice vinegar
1 tablespoon fish sauce
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons torn fresh mint leaves
2 tablespoons fresh cilantro leaves (optional)

For the Spicy Mayo

⅓ cup mayonnaise
1 tablespoon gochujang (or Sriracha or other hot chili sauce; or to taste)
½ teaspoon fresh lime juice

For the Sandwiches

4 6-inch pieces baguette
8 thin slices cooked pork roast or loin (warm or at room temperature; about 3/4 pound total)
4 large thin slices Prosciutto di Parma
1 cup baby arugula

Instructions

In a large bowl, combine the carrot, cucumber, daikon, scallions, vinegar, fish sauce, and salt and pepper. Stir to combine. Then (ideally) refrigerate for 1 to 2 hours to let the vegetables pickle slightly. Stir in the mint and cilantro.
In a small bowl, combine the mayonnaise with the hot chili sauce, and the lime juice. Season with a bit of salt.
When you are ready to assemble and serve the sandwiches, halve the baguette lengthwise. Place 1/4 of the pork on the bottom of the baguette, cutting the pork to fit the baguette. Layer on some of the slaw, then drape a piece of prosciutto over the slaw. Top with 1/4 of the arugula. Swipe the top of the baguette with the spicy mayo and place the bread on top.

Notes

The cilantro is, as it always is, optional, since there are lovers and haters in every crowd. Play around with the herbs, too – chervil is great, so is basil.

Assemble sandwiches just before serving. Leftover roasted pork and pickled veggies will keep in the fridge for up to 4 days.

Nutrition