I’ve made my own version of banh mi, a delectable Vietnamese street food in the form of pork, pickled veggies and chilli sauce in a crusty French baguette roll. This version has a sweet and salty pulled pork packed with flavour and ready in 70 minutes in the pressure cooker.
Ingredients
- 1.5 -2kg boneless pork shoulder, skin and fat trimmed off
- 2 brown onion thinly sliced
- 8 garlic cloves finely chopped
- 2 Tbs minced ginger
- 1/4 fish sauce
- 1/4 hoisin sauce
- 1/4 Vietnamese dressing (nuoc Cham)
- 1 Tbs siracha sauce
- 1 Tbs sesame oil
- 1/2 cup water
- Olive oil
- 1 cup Cole slaw mix
- Bunch of fresh coriander
- Pickled carrots and red onion
Method
- Sauté the onion and garlic on low heat in olive oil.
- Add the pork and brown all over.
- Add the sauces, ginger and water.
- Turn on pressure cook setting for 70 minutes.
- Natural pressure release.
- Remove pork and shred with two forks.
- Simmer sauce on low to reduce by half.
- Add the shredded pork back to the sauce and toss through.
- Assemble the rolls with pork, fresh vegetables and coriander and top with picked veg.
Recipe for pickled red onion:
Ingredients
- 1 large red onion finely sliced
- 2 cups white vinegar
- 2 Tbs sugar
- 1 Tbs salt
Method
- Boil the vinegar, salt and sugar then remove from heat once salt and sugar have dissolved.
- Put the sliced onions in a sterilised glass jar.
- Pour over the vinegar mixture and close the lid. Set aside until room temperature then refrigerate.
Simply CPE 
What do you use the oil for that is listed above the coleslaw mix? And what is “Vietnamese Dressing”, and where can I find it??
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hi Joyce it’s otherwise known as nuoc Cham a Vietnamese salad dressing and dipping sauce, you can get it at Asian grocery stores.
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The oil is for frying the onion and garlic
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This is a marvellous recipe. The only thing I’d add, is that after you’ve removed the rind, spread it on a rack over a foil lined oven tray and salt it liberally. By the time you’ve prepped everything else and turned the pot on, wipe off the salt and water with a paper towel, and place in a preheated oven at 160C for the entire cook time of your pork. When you remove the pork to shred it, remove the skin from the oven and crank the heat as high as it goes. When it’s come to heat, pop the crackling back in while you finish off your pork. Keep an eye on it, it will start to bubble up and get crackly quite quickly (and may set off your smoke alarm!). Take it out when it’s crackled to your liking, cool and chop up into small bits to add a delicious crunchy element to your banh mi.
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That sounds fantastic! Thanks for sharing the tip.
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