Asian Pride® Pork Banh Mi


  1. Thaw pork carnitas overnight prior to make this recipe.
  2. Prepare shredded daikon and sliced jalapeños for slaw.
  3. In a medium bowl, mix rice wine vinegar and sugar together.
  4. Add shredded carrots, daikon, jalapeños, and let marinade for 1 hour.
  5. Prepare grated ginger, 1 ½ Tbsp. garlic minced, and pureed onions.
  6. Bring oil to medium heat in a large sauté pan then sauté garlic, onions, and ginger.
  7. Add soy sauce, sesame oil, oyster sauce, fish sauce and pork carnitas.
  8. Simmer these ingredients for 20 mins or until flavor develops.
  9. In a food processor, add the rest of your garlic, lemon juice, lemon zest, toasted coriander, toasted cumin, parsley, and mayo.
  10. Pulse ingredients until thoroughly combined then reserve.
  11. Slice baguettes, toast on grill then lather each slice with herb mayo.
  12. Add 8 oz. of seasoned pulled pork to the bottom piece of bread.
  13. Top with slaw, fresh cilantro, and fresh mint.


  • 2 lbs Contigo® Carnitas, pork
  • 1/2 cup Peak Fresh Produce® Colossal Yellow Onion, pureed
  • 3 tbsp Peak Fresh Produce® Garlic, Clove(s), minced & divided
  • 2 tbsp ginger, grated fresh
  • 1/4 cup Asian Pride® Soy Sauce
  • 3 tbsp Asian Pride® Sesame Oil
  • 2 cups Asian Pride® Rice Wine Vinegar
  • 1 tbsp oyster sauce
  • 1 tbsp Asian Pride® Fish Sauce
  • 2 tbsp coriander, toasted
  • 2 tbsp Magellan® Cumin, ground, toasted
  • 1 ea Peak Fresh Produce® Lemon(s), juiced & zested
  • 8 oz Peak Fresh Produce® Parsley, Fresh
  • 8 oz Peak Fresh Produce® Carrot, Shredded
  • 2 ea Peak Fresh Produce® Jalapeño Pepper(s)
  • 1/8 cup Peak Fresh Produce® Mint
  • 1/2 cup Peak Fresh Produce® Cilantro, chopped
  • 12 oz daikon radish, shredded
  • 1/4 cup Silver Source® Sugar
  • 1 cup West Creek Mayo
  • 4 tbsp Roma® 90/10 Canola EVOO
  • 4 ea Delancey Street Deli® demi baguettes
  • salt and pepper, to taste