Honey & Mustard Pork banh Mi
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium direct heat
Accessories Used: Double Prong Skewers
Ingredients
1 Pork Fillet
For The Marinade
170g honey
130g dijon mustard
2 tbsp light soy sauce
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tbsp minced garlic
For the pickled Carrots & Radish
3-4 medium size carrots, washed
5-6 red radish
180ml water
180ml apple cider vinegar
4 tbsp sugar
1 tsp mustard seeds
1 tsp coriander seeds
To Serve
Baguette style roll
fresh coriander leaves
cucumber
Sriracha mayo (2 parts mayo, 1 part sriracha sauce)
Method
The first step towards making this incredible sandwich is to prepare the pickled carrots & radishes. Your vegetables will need to soak in the pickle for at least 2 hours before you can eat them to best to get them done early... or even better... the night before. Place a small sauce pan on the hob and add the water and apple cider vinegar. Add the sugar, mustard seeds and coriander seeds and bring the mixture to a slow boil. When the sugar has completely dissolved, remove the pan from the heat and leave to one side while you prepare your vegetables.
Square off the carrots then slice them into thin batons. The thinner you make them, the faster the pickling liquid will do it's job. Next slice the radishes into thin slices. Add the vegetables to a sterilised jar and pour in your pickling liquid. Make sure the liquid covers all the vegetables by pressing them down into the jar them topping it off with some more liquid. Close the jar and leave it to do it's thing for a minimum of 2 hours.
Next we have to prepare the pork and get it into the honey and mustard marinade. Add the marinade ingredients into a small bowl and mix until the soy sauce, honey and mustard have all combined. Pour a little bit of the marinade into a separate bowl to brush onto the pork while it's cooking. Remove any silver skin from your pork fillet then slice it into slices that are a little under 1 inch thick. Add the sliced pork to the marinade and toss it around to make sure every piece is coated in the marinade. Cover the bowl with cling film and place it in the fridge to marinade for 1 hour.
Ok, time to start bringing everything together!
Light your BBQ and set it up for direct cooking. We have honey in the marinade for the pork so it's important not to have a raging fire under it or the marinade will catch. I had the cooking grates of my Kamado Joe Classic II at their highest level to give some distance between the fire and the meat.
Remove your pork from the fridge and thread it onto some double prong skewers. Rather than going through the middle of each slice, I pushed the skewers in from the side giving the maximum surface area to come into contact with the fire. When your skewers are all prepared, place them onto the BBQ over the direct heat and grill them on one side. When you have built up a nice colour, flip the skewers over to grill the other side. At this point, brush on some more of that marinade you saved from earlier. when the pork reaches an internal temperature of 70-72c, lift it off the BBQ.
Slice open your baguette roll and spoon on some of your sriracha mayo on the top and bottom. Remove your pork slices from the skewers and stack them onto the bottom of the sandwich. Next, go on with some thin slices of cucumber followed by your pickled carrots and radish. Finally, top it all off with some fresh coriander leaves then close it up.
This sandwich is big enough to serve 2 people but you could easily get a larger baguette and up the fillings to make a tasty lunch for the whole family
