Bánh Mì Sandwich with Slow Cooked Asian Braised Pork Shoulder

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Quick Facts:

Serves 6


5-6 lbs. bone-in pork shoulder
1 tablespoon five-spice powder
2 tablespoons grapeseed or non flavored oil
4 shallots, minced
6 cloves garlic
1 cup dry red wine
2 cups chicken stock
½ cup hoisin sauce
1 tablespoon sambal
¼ cup plum sauce
½ cup hoisin sauce
kosher salt and freshly ground pepper

For the sandwich use any of the following: finely shredded cabbage, sliced green onion, carrot, thinly sliced red bell pepper, thinly sliced cucumber, mint leaves, basil leaves, cilantro leaves


1. Heat a heavy, large casserole over medium-high heat and add the oil. Season the pork with five-spice powder, salt and pepper. Sear the pork well on all sides, turning frequently and adjusting the heat as necessary.
2. Remove the pork to a slow cooker. Add the shallots. Sauté until they are golden brown and slightly softened. Add the shallots to a slow cooker. Add stock, the wine, hoisin, sambal and plum sauce. Turn the slow cooker on high and cook for 8 hours until very tender, turning over about ½ way through
3. Remove the meat to a cutting board and serve the sauce with the sliced pork.
4. Strain the sauce if you want to serve it like a French dip.
5. Slice the baguette in half. Add pork and vegetables. Serve with sauce.

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