Caramelized pork bánh mì from Food52

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Notes about this recipe

  • Fyretigger on February 17, 2024

    I've taken to doubling the marinade on this recipe, and then simmering it in a saucepan after the meat is removed, to sterilize it and cook it down a little to use as a sauce on the meat. This adds a bold pop to the flavors.

  • Fyretigger on November 02, 2020

    I made this essentially according to the recipe and it came out fantastic -- a real keeper. Pounding thin is definitely one of the keys to caramelization, the other is the smoking hot pan. I used a little bit more ginger and I substituted honey for maple syrup. I also used my own pickled vegetable recipe.

  • hshubin on July 28, 2014

    Made w/beef. Didn't really caramelize, maybe more sugar? And be sure to use a lightweight bread. A dense roll overwhelms it all. Very good, though.

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