You might want to add this Asian Noodle Salad in Peanut Dressing or Thai Green Papaya Salad to compliment these delicious pulled pork sandwiches. Pulled pork in all its forms comes up as a frequent request in my house. But I don’t make it all that often as it takes a bit of planning and time. Not a dish to make on a whim. But due to its popularity, I can’t get away with taking it off the menu. It’s just so good, tender and flavourful and flexible enough to be made into countless recipes, from tacos to quesadillas to lechon asado and, of course, sandwiches. These pork sandwiches are inspired by Vietnamese Banh Mi but I can’t say they are really authentic. I used the principles of banh mi, which is a fusion of Vietnamese flavours and French style of eating. That is why you see luscious pulled pork cooked in a true Asian style. It is served with zesty pickled vegetables but also with very French favourites like bread and mayonnaise.
Pulled pork ingredients
This recipe calls for many ingredients as Asian recipes often do. However very little skill is required since most of the flavour comes from the low and slow cooking process and the beautiful marinade. All you need to do is to mix up hoisin sauce, soy sauce, grated ginger, sesame oil, rice vinegar, garlic, a bit of maple syrup or honey for sweetness and a few spices to end up with the most fragrant marinade for your pork shoulder. The rest takes care of itself while the meat is being cooked slowly in an oven.
Slaw recipe
When the meat is so flavourful, the sides often come as an afterthought but it’s a mistake. The slaw recipe I am sharing brings the needed freshness, crunch and vibrancy. It also adds a needed balance to the rich pulled pork. Don’t skip it! The slaw I made with this recipe has a simple set of vegetables, but they are all sweet and crisp. It’ll be best if they are all cut to the same matchstick size, which is easier to attain with a mandolin. If you don’t have one, a sharp knife will do. But it’s the dressing that really elevates the slaw, and makes the pulled pork sandwiches pop with complex and savoury Asian flavours. It’ll make you fall in love with this slaw, and sandwich!
Serving suggestions
This recipe was inspired by Vietnamese Banh Mi and was originally meant to be served in a baguette. However, the morning I set aside to take photos I realised the last baguette was sent to school in the form of a lunch. So I was stuck with these buns. Not to worry, the buns are not the problem since ‘banh mi’ simply means ‘bread’ or ‘sandwich’. I do recommend using very hearty bread like these ciabatta buns or mini baguettes as the pulled pork is very juicy. It will soak your buns right through if you use something less sturdy!
Storage and leftovers
The pulled pork itself freezes beautifully, and it is just as delicious as leftovers as it is freshly cooked. If freezing, let it cool completely then place in the freezer in an airtight container for as long as 3 months. Or keep leftovers in the fridge for 4-5 days. The carrot, zucchini and radish slaw needs to be finished on the same day as it gets too watery and doesn’t keep well.
More Asian recipes to inspire you
Asian Salmon with Carrot and Cucumber Slaw Sticky Asian Chicken Recipe Filipino Chicken Adobo Teriyaki Salmon with Bok Choy
