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Banh Mi 01

Make Banh Mi 01 at home with Each Whole White And Black Peppercorns, Plus Kosher Salt, Light Brown Sugar, Garlic, and Warm Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 3/4 cup
• 1/2 cup
• 2 tbsp
• 2 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 1/2 cup
• 1/2 lb
• 2 tbsp

Method (preview)

1. 1

   In a small skillet, toast the white and black peppercorns over moderately high heat until fragrant, about 1 minute.

2. 2

   Transfer them to a work surface and using the side of a heavy knife, coarsely crack the peppercorns; transfer to a large, deep bowl.

3. 3

   Add the 3/4 cup plus 2 tablespoons kosher salt and the brown sugar, then add the serrano chiles, garlic and one-third of the jalapenos.

4. 4

   Stir in the warm water until the sugar and salt are dissolved.

5. 5

   Add the pork and enough cold water to submerge the roast.

6. 6

   Cover and refrigerate overnight.

7. 7

   Preheat the oven to 400F.

8. 8

   Drain the pork and pat dry, then transfer to a roasting pan.

9. 9

   Let the pork return to room temperature.

10. 10

    Roast the pork for about 1 hour and 15 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165F.

11. 11

    Let rest for 30 minutes before slicing thinly.

12. 12

    Meanwhile, in a medium bowl, combine the white vinegar, granulated sugar and table salt and stir until dissolved.

13. 13

    Add the carrots and let stand until softened, about 30 minutes.

14. 14

    Drain well.

15. 15

    Spread the cut sides of the rolls with mayonnaise and layer the sliced pate on the bottom halves.

16. 16

    Top with roasted pork, cucumber, cilantro leaves, pickled carrots and the remaining sliced jalapenos.

17. 17

    Sprinkle lightly with the soy sauce and close the sandwiches. Cut the baguettes in thirds and serve with hot sauce.