1 pound Korean bulgogi pork blend
1/4 cup Sriracha mayonnaise
1/2 cup pickled carrots
4 - 6 inch long baguettes
4 tablespoons cilantro leaves
Roasted Peppers and Onions 2 teaspoons canned roasted red peppers, diced 1/2 inch
1/4 teaspoon olive oil
2 tablespoons yellow onion
1 tablespoon green peppers, diced 1/2 inch
1/8 teaspoon parsley leaves, chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Korean Bulgogi Pork Blend 3 tablespoons roasted peppers and onions
1/4 cup teriyaki sauce
1/4 cup sweet red thai chili sauce
1/4 cup sweet baby ray’s original barbeque sauce
1 cup pulled pork barbeque pork with sauce
Pickled Carrots 1/2 cup matchstick carrots
3 tablespoons apple cider vinegar
3 tablespoons water
2 1/2 teaspoons sugar
Korean Pork Banh Mi
Servings Per Recipe: 4 sandwiches
Calories from Fat
Roasted Peppers and Onions: Drain and reserve some liquid from canned roasted red peppers. In a saucepan, heat oil, add onions, green peppers, salt and cook until onions began to color. Turn heat to high for 2 to 3 minutes. Reduce heat to medium. Cook until onions and peppers are caramelized. Add roasted red peppers and some of the liquid from the can. Heat thoroughly. Stir in parsley.
Korean Bulgogi Pork Blend: In a bowl, add teriyaki sauce, chili sauce and barbeque sauce. Place pork, sauce mixture and roasted peppers and onions in a pan. Cover and place in a preheated 400 degree oven for 12 to 15 minutes.
Pickled Carrots: Place vinegar, water and sugar in a saucepan, bring to a boil to make marinade. Place carrots in a bowl, pour hot marinade over carrots. Cover and marinate for 6 hours in refrigerator.
For Service: Split baguette lengthwise leaving one side hinged. Spread 1 1/2 teaspoon sriracha mayonnaise on heel of baguette. Place 1/2 cup pork on heel of baguette, top with 2 tablespoons pickled carrots and 1 tablespoon cilantro leaves. Close sandwich.