Servings: 4 servings 1x
Ingredients
For the Banh Mi Pork:
- 1/3 cup coconut aminos
- 1/3 cup water
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoons fish sauce
- ⅛ teaspoon black pepper
- 1 – 1 ¼ lb. pork tenderloin, cut into 3 pieces
- 1–2 small jalapeños, thinly sliced, divided
For Toppings And Serving:
- 1 cup shredded carrots (about 3 ounces)
- 3 radishes, cut into matchsticks
- ⅔ cup rice vinegar
- 2 tablespoons hot water
- 1 tablespoon cane sugar
- 3 cups cooked brown rice
- 1 medium English cucumber, thinly sliced (1 heaping cut)
- 1 cup fresh cilantro leaves, stems removed
- Optional: Hot sauce (such as sriracha) and lime wedges
For the Spicy Mayo:
- 2 tablespoons mayonnaise
- 1 – 2 teaspoons sriracha or chile-garlic sauce (more or less to taste)
- 2 teaspoons rice vinegar, plus more as needed to get a drizzly consistency
Instructions
- Directly to the slow cooker, add the coconut aminos, water, rice vinegar, garlic, ginger, fish sauce, salt, and pepper; stir together.
- Add the three pieces of pork tenderloin to the slow cooker and turn each piece to coat in the liquid.
- Place half of the sliced jalapeños on top of the pork.
- Place the lid on the slow cooker and cook on the low-heat setting for 6 hours or until cooked through and the meat easily shreds with a fork.
- While the pork is cooking, prepare the pickled carrots and radishes by combining the shredded carrots and matchstick radishes in a small bowl or jar.
- To the carrots and radishes, add the vinegar, hot water, and cane sugar; stir to combine. Cover and refrigerate until ready to use. Drain just before serving.
- In a separate small bowl, stir together the ingredients for the spicy mayo.
- When the pork is done, shred it with two forks right in the slow cooker and toss the pork with the cooking liquid.
- To serve: Place ¾ cup cooked rice in each of 4 shallow bowls. Top with ¼ of shredded pork (about 3 ounces in each), the pickled carrots and radishes, sliced cucumbers, cilantro, and remaining sliced jalapenos. Drizzle about 2 teaspoons of the spicy mayo over each bowl.
Notes
Preparing the pickled carrot and radish mixture ahead of time will make the radishes appear less vibrant, and they may give off a sulfurous smell (they are safe to eat – just very fragrant). They will look best if you prep them 2-3 hours ahead of time.
We call for coconut aminos, but you may use 3 tablespoons of tamari or soy sauce mixed with 3 tablespoons of water instead.
Nutrition Information
- Serving Size: Per serving (¼ of the recipe with pork, rice, toppings, and sauce)
- Calories: 443
- Fat: 11 g
- (Sat Fat: 3 g)
- Sodium: 987 mg
- Carbohydrate: 55 g
- (Fiber: 4 g
- Sugar: 7 g)
- Protein: 31 g
- Cholesterol: 70 mg