Pork Banh Mi
Marinate a seasoned 2-3 lb. pork loin in tamari, Thai fish sauce, fresh orange and lime juices + the zest of both, honey, several cloves of garlic, same for fresh ginger, brown sugar, and a splash of Sriracha for at least an hour or overnight.
Pour a bottle of dark beer in a roasting tin and set a large onion sliced in hunks as a base. Top with pork.
Roast pork at 425 for 10 minutes then right back down to 250 for a slow roast, basting with the juices every 15 or so for about an hour and a half-depending on the size of your pork. Rest when done under a tin foil tent for 1/2 an hour.
Take a nice crunchy baguette, smear with duck mousse, place slices of pork on, cover with sliced fresh jalapeños, shredded carrots, and torn cilantro. Mayo the other side and squish together.
Heaven. I know a ton of you out there can still get this for about $2.50 if you live in San Francisco, Seattle, or NYC….but me, I’m in New Mexico now and there isn’t the opportunity to gorge myself on authentic Banh Mi anymore. It was the perfect breakfast to grab on the way to work. Genius. x