BBQ Pork Banh Mi

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Serves 4

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Ingredients:

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1 lb Pork loin or tenderloin filet, trimmed and sliced 1/4-inch thick medallions+ Add to Shopping List

1/2 cup Lawry's Sweet Asian BBQ Marinade, plus more for topping+ Add to Shopping List

1/2 cup Hellmann's Mayonnaise+ Add to Shopping List

1/4 cup chopped fresh cilantro+ Add to Shopping List

2 teaspoon soy sauce+ Add to Shopping List

1 bag broccoli slaw or coleslaw mix+ Add to Shopping List

1/2 cup prepared coleslaw dressing (Jimmy's original works well)+ Add to Shopping List

2 teaspoons Asian Chili Garlic Sauce, plus more for topping, if desired+ Add to Shopping List

4 French Rolls, split in half, brushed with olive oil and lightly toasted+ Add to Shopping List

1/3 medium English cucumber, thinly sliced+ Add to Shopping List

Directions:

Toss together the Sweet Asian BBQ marinade with the sliced pork in a large sealable plastic bag and refrigerate at least 30 minutes, up to overnight.
Preheat grill to medium-high heat. Remove pork from sauce and place on hot grill; discard sauce. Grill until browned and slightly charred, about 3 minutes per side. Transfer to platter and toss with more sauce from the bottle to coat.
Meanwhile, make the Asian mayo and coleslaw. In a small bowl, mix together the mayo, cilantro, and soy sauce; refrigerate until ready to use. In a medium bowl, mix together the slaw mix, slaw dressing and Asian Chili sauce; refrigerate until ready to use.
To Assemble: Spread Asian mayo equally on both cut sides of toasted bread. Layer with sliced cucumber, BBQ pork, Asian slaw, more Asian Chili sauce, if desired, and top bun.

Course:

Dinner

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Rate this Recipe

Ingredients:

1 lb Pork loin or tenderloin filet, trimmed and sliced 1/4-inch thick medallions

1/2 cup Lawry's Sweet Asian BBQ Marinade, plus more for topping

1/2 cup Hellmann's Mayonnaise

1/4 cup chopped fresh cilantro

2 teaspoon soy sauce

1 bag broccoli slaw or coleslaw mix

1/2 cup prepared coleslaw dressing (Jimmy's original works well)

2 teaspoons Asian Chili Garlic Sauce, plus more for topping, if desired

4 French Rolls, split in half, brushed with olive oil and lightly toasted

1/3 medium English cucumber, thinly sliced

Directions:

Toss together the Sweet Asian BBQ marinade with the sliced pork in a large sealable plastic bag and refrigerate at least 30 minutes, up to overnight.

Preheat grill to medium-high heat. Remove pork from sauce and place on hot grill; discard sauce. Grill until browned and slightly charred, about 3 minutes per side. Transfer to platter and toss with more sauce from the bottle to coat.

Meanwhile, make the Asian mayo and coleslaw. In a small bowl, mix together the mayo, cilantro, and soy sauce; refrigerate until ready to use. In a medium bowl, mix together the slaw mix, slaw dressing and Asian Chili sauce; refrigerate until ready to use.

To Assemble: Spread Asian mayo equally on both cut sides of toasted bread. Layer with sliced cucumber, BBQ pork, Asian slaw, more Asian Chili sauce, if desired, and top bun.

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BBQ Pork Banh Mi

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