One-Pan Pulled Pork Banh Mi
with Cucumber, Pickled Carrots & Radishes
- Fish
- Soy
- Wheat
- Eggs
Tonight’s dinner features a favorite Vietnamese sandwich with a twist: pickled veggies are piled between toasty baguettes for a banh mi-inspired sammie, BBQ-style! Pulled pork is coated in tangy hoisin for a barbecue-like kick, then topped with cucumber, radishes, carrots, and a generous swipe of mayo. Top with a squeeze of lime juice, pile leftover veggies on the side, then prepare for total taste bud takeover.
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 unit
Chicken Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
1 unit
Lime
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 unit
Cucumber
8 ounce
Pulled Pork
Not included in your delivery
1 tablespoon (tbsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim, halve, and thinly slice radishes. Halve baguettes lengthwise. Halve cucumber lengthwise; thinly slice on a diagonal into half-moons. Quarter lime.
• Place carrots and radishes in a medium microwave-safe bowl; toss with ponzu, half the vinegar (you’ll use the rest later), 1⁄2 tsp sugar (1 tsp for 4 servings), and a big pinch of salt and pepper. • Microwave on high for 30 seconds. Set aside, stirring occasionally, until ready to serve.
• Tear pulled pork* into smaller pieces if necessary. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and garlic powder. Cook, stirring occasionally, until warmed through, 2-3 minutes. • Stir in hoisin, stock concentrate, remaining vinegar, and 1⁄4 cup water. Cook, stirring occasionally, until thickened, 1-2 minutes. Taste and season with salt and pepper.
• While pork cooks, toast baguettes. • To bowl with carrot mixture, add cucumber and a squeeze of lime juice (juice from half the lime for 4 servings); toss to coat. Taste and season generously with salt and pepper. • Spread cut sides of top buns with mayonnaise. Fill buns with pork mixture and as many veggies as you like. Serve with remaining veggies and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty pork and pickled veggie combo, though some found it too salty or sweet 🍲.
- Ease of prep: Customers raved about how quick and easy this meal was to prepare.
- Suggestions: Consider adding cilantro, jalapeños, or sriracha for more authentic flavor and spice.
- Portions: Some felt the sandwiches were small; others had too many leftover veggies.
- Texture: A few found the precooked pulled pork mushy or fatty; toasting the buns helped with sogginess.
