One-Pan Pulled Pork Banh Mi

Name: One-Pan Pulled Pork Banh Mi with Cucumber, Pickled Carrots & Radishes
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 3 unit Radishes; 2 unit Demi-Baguette; 1 unit Super Select Cucumber; 1 unit Lime; 4 ounce Shredded Carrots; 6 milliliters Ponzu Sauce; 5 teaspoon Rice Wine Vinegar; 8 ounce Pulled Pork; 1 teaspoon Garlic Powder; 2 tablespoon Hoisin Sauce; 1 unit Chicken Stock Concentrate; 2 tablespoon Mayonnaise; ½ teaspoon Sugar; 1 teaspoon Cooking Oil; Salt; Pepper

with Cucumber, Pickled Carrots & Radishes

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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.

Tags:

Easy Cleanup

•Easy Prep

•Quick

Allergens:

Soy

•Wheat

•Fish

•Sesame

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

3 unit

Radishes

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

1 unit

Super Select Cucumber

1 unit

Lime

4 ounce

Shredded Carrots

6 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

8 ounce

Pulled Pork

1 teaspoon

Garlic Powder

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat, Sesame)

1 unit

Chicken Stock Concentrate

2 tablespoon

Mayonnaise

(Contains: Eggs)

Not included in your delivery

½ teaspoon

Sugar

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories900 kcal

Fat43 g

Saturated Fat13 g

Carbohydrate94 g

Sugar24 g

Dietary Fiber4 g

Protein28 g

Cholesterol105 mg

Sodium2310 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Large Pan

Instructions

PDF

• 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.