Pork Banh Mi Flatbreads
with Pickled Cucumber & Carrot & Spicy Mayo
- Fish
- Soy
- Wheat
- Sesame
- Milk
- Eggs
- Soy
- May contain traces of allergens
This easy weeknight dinner draws inspiration from the vibrant freshness of a classic Vietnamese banh mi and the savory depth of Japanese cuisine. Ponzu–glazed ground pork and melty mozzarella top crisp flatbreads that are brightened with zingy pickled cucumber and carrot. The flatbreads are finished with a drizzle of Sriracha mayo for a gentle kick of heat.
Ingredients
3 ounce
Carrot
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Pork
1 unit
Lime
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Wash and dry produce.
-
Trim and thinly slice cucumber into rounds. Trim, peel, and grate carrot on the largest holes of a box grater. Roughly chop cilantro. Halve lime. Halve, peel, and thinly slice shallot.
-
Place flatbreads, dimpled sides down, on a baking sheet (divide between two baking sheets for 4 servings). Rub tops with a drizzle of olive oil; season with salt and pepper. TIP: Line the baking sheet with foil first for easy cleanup!
-
Toast on top rack until golden brown and crisp, 3-5 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
-
While flatbreads toast, in a medium bowl, combine cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp sugar, and as much shallot as you like (juice from whole lime and 2 tsp sugar for 4 servings). Season with a big pinch of salt and pepper. Set aside to pickle.
-
In a small bowl, combine mayonnaise with Sriracha to taste.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and season with garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
-
In the last minute of cooking, add ponzu and remaining cilantro.
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Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; sprinkle evenly with mozzarella and top with pork.
-
Return flatbreads to top rack and bake until cheese melts and edges are golden brown, 5-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
-
Drizzle flatbreads with spicy mayo and slice into pieces.
-
Divide between plates and top with as much pickled cucumber and carrot (draining first) as you like. Serve with remaining lime wedges on the side.
