Crispy, caramelised Roasted pork shoulder, homemade Vietnamese butter, all on a perfectly crispy baguette (Banh mi) which is ideally homemade as well.

bánh mì thịt nướng aka barbecue pork banh mi

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Director, Chef and Host: AUSSIEQ BBQ aka John Austin
Videographer, Editor: AUSSIEQ BBQ aka John Austin
Production Manager: AUSSIEQ BBQ aka John Austin
Editor: AUSSIEQ BBQ aka John Austin
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I did the hard work for you so you can skip to the scenes you need:
0:34 Prep the pork
1:50 “Just The Tip”
2:40 Seasoning the pork
3:21 Pickling the veg
4:35 Prep your smoker or oven
5:57 Pork is on!
6:07 Do other crap whilst it is cooking
6:39 Colour and bark is on point
6:49 From the smoker into the oven
7:08 Making the Vietnamese butter or mayo
8:29 Assemble the Banh Mi
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Check my crispy pork belly Banh Mi recipe:

Not sure I have ever seen a Banh Mi done this way before, but it certainly won’t be my last! A Boston butt would do approx 20 rolls too, which is a bonus.

INGREDIENTS:
– Coriander
– sliced chilies
– chicken liver pate
– Maggi original seasoning
– sliced cucumber
– pork Boston butt
– your fave BBQ rub. I used Oz Dirt
– Vietnamese baguette (Banh Mi)

Pickle:
– shaved carrot (50/50 with daikon)
– shaved daikon
– 50/50 water and vinegar (approx 200ml each)
– 1 tbsp sugar
– 1/2 tbsp table salt
– 1 tbsp pickling spice

Viet Butter:
– 3 egg yolks
– 1/2 egg white
– 1 tsp sugar
– 1/2 tsp garlic powder
– 3/4 – 1 cup neutral oil
– 1-2 tsp fish sauce

METHOD:
I’m a big fan of the 6 P’s so I do as much prep the day before as possible.
1. Start the pickle by adding everything bathe veg to a pot and simmer until sugar has dissolved. Add veg and pickle solution to a sealable jar, making sure the veg is fully covered. Bang that into the fridge for 24 hours
2. As above for the Viet butter. Use a stick blender and smash the room temp egg yolks, then add the oil approx 10% at a time. At each point it should thicken right up. Lastly add fish oil, garlic and sugar
3. Still being the night before start the prep on the pork. Trim fat cap down to approx 1.5cm and piss off any silverskin and loose bits off the underside.
4. Slather peppa pig in Siracha then season all sides evenly from a height of 50-60cm for even coverage. Bang her into the fridge
5. Arc up your smoker and preheat for 30 mins or until you hit 120-130C/250-266F
6. Smoke the butt until internal temp hits 86C/186F, then rest loosely covered for 30 mins. You can do this in the oven too
7. For assembly: Maggi and pate on one side of the bun, then Viet butter on the other, stack some sliced pork, coriander, pickled veg, chilies and cucumber

BANG THAT IN YOUR NECK HOLE

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