Grilled Pork Steamed Banh Mi - Dallas News | myFOXdfw.com

Grilled Pork Steamed Banh Mi

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Steamed pizza dough is an easy and creative way to entertain.  Grilled pork loin is what we nestled in it, but any protein can be substituted such rostisserie chicken or steak. Our pickling recipe may be used to preserve any seasonal vegetables and great gifts for your favorite foodies. 

Grilled Pork Loin
3     lbs pork loin
8     cloves minced garlic
1     tbsp 5 spice
3     tbsp chopped cilantro
3     tbsp olive oil
3     tbsp brown sugar
1/2  C soy sauce

Heat grill to medium high heat. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 60-70 minutes or until the internal temperature reaches 145 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 60-70 minutes or until internal temperature reaches 160 degrees F. Allow pork to rest for 10-15 minutes before slicing into it. While pork is resting, steam the buns.

Steamed Buns

2      11 oz pizza dough cans
16    3"X3" parchment paper squares
1     Steamer  

Remove dough from cans and roll into 16 golf size balls & dusted with flour. Allow to rest for 20 mins.  Roll out to 4" circle, brush with oil and fold in half.  Place on parchment paper and allow to rest another 15 mins.  Place on steamer for 15-18 mins.  Remove and allow to cool for 5 minutes.

Pickled Carrots and Daikons
Makes about 3 cups
1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks 
1 teaspoon salt 
2 teaspoons plus 1/2 cup sugar 
1 1/4 cups distilled white vinegar
1 cup lukewarm water
1 liter jar

Julienne carrots and daikon into 1/4 inch by 2 inch matchsticks- pack julienned carrots and daikon tightly into 1 liter jar.  In a large measuring up mix water, vinegar, salt and sugar.  Mix well - pour liquid mixture into jar and seal overnight before serving.  Keep refridgerated.  Will last up to 6 weeks.

To serve:
1     C hoisin sauce
1/2  C cilantro leaves
1/2  C thinly sliced green onions
1/4  C Srirachi (to taste)
3     lbs grilled pork loin
16   steamed buns

Open steam bun and coat with hoisin sauce, layer in healthy portion of sliced pork, pickled vegetables, cilantro, green onions and top with srirachi.

Cheers to living, loving and cooking with passion...

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