Feb 06 2015

Seasons Of The South: Bánh Mì Sandwich With Slow Cooked Asian Braised Pork Shoulder

By Marilyn Markel for The Island Connection

Bánh Mì Sandwich with Slow Cooked Asian Braised Pork Shoulder

Bánh Mì Sandwich with Slow Cooked Asian Braised Pork Shoulder

This hearty and vegetable-laden sandwich is great for a get together with family and friends. Serves 6.


5-6 lbs. bone-in pork shoulder

1 Tbsp five-spice powder

2 Tbsp 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 Tbsp sambal

¼ cup plum sauce

kosher salt and freshly ground pepper to taste

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.

  1. 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 half way through.

  1. Remove the meat to a cutting board and serve the sauce with the sliced pork.

  1. Strain the sauce if you want to serve it like a French dip.

  2. Slice the baguette in half. Add pork and vegetables. Serve with sauce.

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