Pork Banh Mi with Quick-Pickled Radishes and Carrots Recipe

Pork Banh Mi with Quick-Pickled Radishes and Carrots Recipe

  • 1 long baguette, cut crosswise into four 8″ pieces, split and toasted
  • 1/4 cup mayonnaise
  • 2 ounces pât�� or liverwurst
  • 2 cups shredded Brown Sugar BBQ Pork Butt
  • 1 jalapeño, thinly sliced
  • 1 cup quick-pickled radishes and carrots from Bo Ssäm
  • Cilantro leaves with tender stems (for serving)
  1. Spread 1 side of each baguette with 1 Tbsp. mayonnaise, and spread the other side of each baguette with pâté, dividing evenly. Pile pork on bottom halves of baguette, and top with jalapeño, radishes and carrots, and cilantro. Close sandwiches.
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