take my word for it wednesday.. these banh mi pork tacos and spicy pickled veggies were amazing..
i have vowed to diversify our menu.. we tend to get in ruts and eat the same thing so we are trying to eat more ethnic recipes.. things we would not normally eat or things we have never had.. i've been seeing around the internet the banh mi pork sandwiches and they look so good.. then i saw this recipe here and it looked right up our alley.. i can honestly tell you everyone loved it.. it's so flavorful.. the sriracha mayo is perfect with just a bit of heat and sweet.. and the veggies ooohhhhhmmmmmyyyyygoooodddnplenty where they good!! spicy spicy but really good.. i can't wait to eat them on other dishes!!
this was really rather an inexpensive dish.. the pork was on sale and i had most of the other ingredients.. it comes together very quickly and if you don't want to make your own pickled veggies you can always buy the jarred kind near the pickles!
banh mi pork tacos
prep time: 30 {2-3 hours for marinade}
cooking time: 50
servings: 16 tacos
ingredients:
pork:
olive oil
2 lbs. thinly sliced pork cutlets, cut into strips
glaze:
salt and pepper
3-4 tsp. sraracha sauce
1/4 cup agave
4 tsp. rice wine vinegar
sriracha mayo
1/2 cup low fat mayo
2 tsp. {or more} sriracha sauce
2 tsp. agave
tortillas and toppings:
16 6 inch flour tortillas, heated according to package directions
bunch of cilantro sprigs
pickled veggies {recipe below}
directions:
season pork with salt and pepper then cut into thin strips and add to a zip lock bag.. in a medium mixing bowl whisk sriracha sauce, agave and vinegar until well incorporated.. pour over pork in zip lock and seal and keep in the fridge for about 2-3 hours before cooking.. once ready to cook heat two twirls around an iron skillet of olive oil over medium high heat.. add pork in batches and cook until no longer pink.. remove and repeat with remaining pork.. once it's all cooked add all the pork back and any left over marinade to the pan and reduce to simmer for about 10 minutes.. in a small mixing bowl whisk mayo, sriracha and agave until smooth, set aside until ready to use.. while the pork is simmering heat your flour tortillas..
assembly:
divide pork among tortillas and top with spicy veggies {using a slotted spoon} and top with the sriracha mayo and cilantro.. it was easy and so good!!
kind of a funny story.. i made these vietnamese pickled carrots and diakon radishes for todays tacos.. that was the plan stan.. but when i asked pete to go out to the fridge and get me the "pickled veggies" i guess i assumed he knew which ones to get.. but he grabbed the ones below and without even paying attention i spooned them out chopped them up and served them in the tacos.. only when i went to put the jar away did i realize he brought me the wrong veggies.. but i really enjoyed the heat on the tacos but if you want to stay more traditional make this recipe from the other day and then just toss on some jalapeno slices to your taco..
ingredients:
3 or 4 radish, sliced
a handful of carrots chips
1/2 cup diced daikon radish
2 jalapeños, sliced into rings
1 anaheim pepper, sliced into rings
handful of chopped cilantro
salt
1 cup of white wine vinegar
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 tblsp. agave {or sugar or splenda}
directions:
cut up veggies into what ever shape you like... i used my mandolin to slice up the red radishes, the carrots came already sliced up and the daikon i diced up.. in a small mixing bowl whisk vinegars, salt and agave until combined.. and your veggies to a large mason jar and pour the liquid over them and put your hand in the jar and kinda squish everything down... store in an airtight container in the fridge for up to 2 weeks... the first day every couple of hours i shook up the jar and got the ingredients to mix and mingle.. this was wonderful over the tacos, but i am sure it would be equally yummy over any kind of taco or even in a salad.. or right out of the jar..
enjoy and get cook'n!!
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