Grilled Pork Bánh Mi Sliders with Kimchee Slaw

© Katherine Stetson

Asian Grilled Pork

  • 1 pound (4 pieces) pork loin, trimmed
  • 1/4 cup fresh lime juice
  • 1/3 cup peanut oil
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons fish sauce (available in the Asian food aisle)
  • 1 ½ tablespoons garlic chili paste (available in the Asian food aisle)
  • 3 garlic cloves, minced
  • 2 spring onions, white and green parts, ¼ inch slices

Slice raw pork as thinly as possible.  Mix remaining marinade ingredients together in a plastic zipper bag.  Add the pork and marinate for a minimum of 4 hours.

Prepare a gas or charcoal grill to medium high.  Grill pork slices to desired doneness.  Remove to a warm platter and cover with foil until ready to assemble the sliders.

Nuoc Cham Sauce

For one cup:

  • ¼ cup lime juice
  • ¼ cup fish sauce (available in the Asian food aisle)
  • ¼ cup warm water
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic chili paste (available in the Asian food aisle)
  • 1 large garlic clove, finely minced
  • ¼ finely grated carrot

Combine lime juice, fish sauce, water and sugar in a small bowl and stir to dissolve.  Add remaining ingredients and mix well.  Cover and refrigerate for at least an hour to let the flavors develop.

Kimchee Peanut Slaw

For two cups:

  • ½ cup kimchee, cut into julienne
  • 1 cup Romaine lettuce, ribs removed, cut into julienne
  • ¼ cup sliced scallion, white and green parts
  • ¼ cup chopped cilantro
  • ¼ cup roasted peanuts, chopped
  • ¼ cup Nuoc Cham sauce (or to taste)
  • 1 teaspoon sesame oil
  • several grindings of black pepper

Combine all ingredients (except for Nuoc Cham sauce) in a medium bowl and toss until well combined.  When ready to serve, add the sauce and toss again.

Assemble the sliders:

  • 8 slider rolls
  • grilled pork, prepared
  • kimchee slaw, tossed

Split slider rolls in half. Divide pork amongst rolls and top with the slaw.

Copyright © Katherine Stetson, all rights reserved.