charles phan's lemongrass pork banh mi

ingredients
all
1/3 cup lemongrass
finely chopped
2 tbsp garlic
chopped
1 1/2 tsp kosher salt
2 1/4 tsp coriander seeds
2 1/4 tsp black pepper
2 tbsp canola oil
2 lbs pork loin
lightweight baguette
could also use bulk french
mayonnaise
pâté
optional
cucumber
sliced into 1/4-inch thick spears
cilantro
pickled carrots
jalapeños
thinly sliced
Maggi Seasoning Sauce
could also use Golden Mountain Seasoning Sauce
prepare the lemongrass pork
1
Create a paste by combining the lemongrass, garlic, salt, coriander, pepper, and canola oil. Reserve.
2
Butterfly or roll-cut the pork loin to turn it into an even, flat surface. Spread 3/4 of the spice mix on top of the pork, then roll and secure with butcher's twine.
3
Store the meat in the fridge for at least 8 hours on a rimmed baking sheet. Loosely wrap the pork in plastic wrap.
4
Prior to roasting, bring the meat to room temp.
5
Preheat the oven to 325°F. Roast for about 1 hour or until internal temp reaches 140°F.
6
Transfer the pork to a platter and tent with foil. Allow to cool completely before slicing.
assemble the sandwich
7
Halve the bread lengthwise, keeping it attached on one end if possible. Pull out most of the bread guts so that the sandwich doesn't get too doughy. Warm in the oven at 275°F. The bread should just be softened and warmed, not crunchy and hot.
8
Spread mayonnaise on each half of the bread. Also smear in some pâté at this point if using.
9
Fill the sandwich with the meat, cucumber, cilantro, pickled carrots and jalapeños.
10
For extra credit, drizzle with Maggi just before serving. Enjoy immediately.
source: Charles Phan's Vietnamese Home Cooking