Anise Pork Sandwich With Carrots And Cilantro
makes 1 sandwich
This is our take on the Vietnamese banh mi, which could be called a variation on the French "salad sandwich" It's packed with vegetables for crunch, and the star anise gives it a wonderful aroma and bite.
2 pieces star anise, ground
1 boneless pork loin chop (preferably 2 inches thick)
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1 tablespoon vegetable oil
1 teaspoon honey
2 medium carrots, grated
1 jalapeño, thinly sliced
1/4 cup chopped peanuts
1 tablespoon fresh lime juice
1 baguette
1 cup cilantro leaves
prep: 10 minutes
total: 40 minutes
mortar and pestle
large oven-safe sauté pan
medium bowl
digital, instant-read meat thermometer
2. Heat the oil in a large oven-safe sauté pan over medium-high heat. When it’s barely smoking, add the pork. Leave it alone to brown on the first side, 2-4 minutes. Turn it over and let it brown 1 minute.
3. Put the pan in the oven and roast the pork until it reaches 160F in the thickest part, 15-20 minutes. Brush the top side of the chop with honey after 10 minutes. Transfer it to the cutting board to rest 5 minutes.
4. While the pork is in the oven, prep the carrots, jalapeno and peanuts. Toss them in a bowl with the lime juice and a light sprinkling of salt and black pepper.
5. Thinly slice the pork. Cut the baguette in half crosswise, then slice it lengthwise (not all the way through) to make a pocket for the sandwich ingredients. Fill each sandwich with the sliced pork, carrots, jalapenos, peanuts and cilantro.
