I used the basic pork recipe from "MonkeyMoms Carmelized Pork Banh Mi" recipe, but added a few Chinese spices, and a bit more soy sauce to serve over a bed of rice. I changed up the pickled vegetables she has listed as well. Working on a boat, I need to be creative with the items I can get in certain locations and learn to work with what we have onboard. Thank you for the inspiration MonkeyMom!
Pickled vegetables can be made before starting the pork, and I did not include a recipe for rice. —DesireeDuym
Garlic Cloves, Minced
Cilantro, Rough Chop
Chili Peppers (Fresh or Dried)
Chinese 5-Spice Blend (to taste)
Szechuan Peppercorns (Optional)
In This Recipe
Cut tenderloin across the grain of the meat into ½ inch pieces. MonkeyMom suggests flattening each piece between two pieces of cling film with a meat pounder; but I found the pork tender enough to flatten with the side of my knife on the cutting board. Either method will work, as long as you end up with 1/4 inch thick pork slices.
Mix ingredients from soy sauce to jalapeño in a mixing bowl to form your marinade. Taste, and adjust seasoning as needing; perhaps more 5-spice or peppers or a dash more fish sauce. Add the meat to the marinade by gently turning the pieces into the marinade to ensure an even coat throughout. Let sit for 15-30 minutes.
Serve immediately over a bed of rice with a side of picked Chinese vegetables; see below.
Cut vegetables into circles; and add all ingredients but the sesame seeds together. I like to use a Mason/Bell Jar so I can ensure all the sugar has dissolved; but a bowl will work just fine.
Pickle for at least an hour and serve on the side of your caramelized pork topped with the optional sesame seeds. MonkeyMom says they will keep for a few days... but we never have had extras!