Grilled Pork Banh Mi Buns
with Quick-Pickled Kohlrabi & Carrots
Cooking time
15 minutes
Servings
2/4
Calories
840 /serving
The contrast of tender meat and pickled veggies is what makes Vietnamese banh mi sandwiches such a treat—plus that light and airy bread they’re tucked into. Grilling pork chops on the barbecue with hints of nori, lemongrass and ginger is a good juicy start, while chili mayo and fresh cilantro are an excellent finish.
We will send you:
- 2 Pork chops
- 14g Cilantro
- 1 Kohlrabi
- 100g Matchstick carrots
- 60ml Mayonnaise
- 60ml Sweet chili sauce
- 30ml Rice vinegar
- 2 Gourmet potato-scallion buns
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Barley, Eggs, Wheat
You will need:
Oil
Peeler
Salt & pepper (S&P)
BBQ
Total Fat
39 g
Saturated Fat
5 g
Sodium
1620 mg
Total Carb
83 g
Sugars
30 g
Protein
44 g
Fibre
8 g
Preparation
Make the pickled vegetables
Heat the BBQ on high, making sure to oil the grill first. Peel and cut the kohlrabi into matchsticks. In a small pot, combine 1 tsp salt, ⅓ cup water (double both for 4 portions), the vinegar, ½ the chili sauce and ½ the spices; bring to a boil. Add the kohlrabi and carrots. Remove from the heat and set aside to pickle.
Grill the pork
Pat the pork* dry with paper towel and rub with a drizzle of oil; season with the remaining spices and S&P. Add to the BBQ and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate.
Mise en place
Meanwhile, remove the stem ends of the cilantro. In a medium bowl, combine the mayo, remaining chili sauce and S&P.
Grill the buns & serve
Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through. Divide the bun bottoms between your plates. Top each bun bottom with the chili mayo, pork, a spoonful of the pickled vegetables (drain before adding), the cilantro and a bun top. Serve the remaining pickled vegetables on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
