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Dirty South Banh Mi

kept byShelby

1 LB cooked pulled pork, Carolina style (or pulled pork/chicken of your choice)
1 red bell pepper, sliced in to thin matchsticks
1 carrot, peeled and sliced in to thin matchsticks
1 jalapeno, seeded and chopped (more or less to taste)
1/2 C apple cider vinegar
1 TBSP soy sauce
1 TBSP brown sugar
1 TSP toasted sesame oil
1 large shallot
1/2 C fresh mint or cilantro, roughly torn
Peanut or canola oil, for frying
4 French-style sandwich rolls or mini baguettes


  1. In a medium bowl, whisk together vinegar, soy sauce, brown sugar and sesame oil.  Add peppers, carrots and jalapenos and toss to coat.  Refigerate for 30-60 minutes.
  2. In a small saucepan over medium-high heat, add just enough oil to coat the bottom.  Thinly slice shallot crosswise and separate, forming skinny rings.  When oil is hot, fry shallots until golden brown, about 3 minutes.  Transfer to a paper-towel lined plate with a slotted spoon and set aside.
  3. In a warm oven, reheat the pork until warm throughout.  Slice baguettes 3/4 of the way though and place them, closed, in the oven to warm as well.
  4. Drain the pepper mixture and discard the liquid.
  5. Smear both sides of each baguette with a little mayo.  Divide the pork among them.  Top with the pepper mixture, cripsy shallots and fresh mint. Serve immediately.

Servings: 4 sandwiches

Preparation Time: 30 min active prep, 60 min total



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