Erinn’s Bánh mì (pork roll)

Erinn and I, as many do, met over a chance encounter in a pub, off Kensington Gardens. Three hours, four meals, five bottles of wine and two confused dogs later we bonded. We’ve been friends ever since.

erinn_me

A lot’s changed since then; lovers and husbands come and ago, dogs grow old and sadly people move. I moved down the road, Erinn moved to Park Slope in Brooklyn where she single-handedly renovated a beautiful town house to keep its original features yet bring it bang up to date.

Interior design is just one of her talents; we often use the word ‘Renaissance’ with ‘Man’ which does a great disservice to all women. Erinn is a writer, a philosopher, a great lover of music (all kinds, no discrimination) and a great foodie. During my week with her in Brooklyn I ate and drank like a lord… and like the Renaissance Man I pretend to be, I topped off my self-indulgence by smoking like a chimney.

Erinn whipped up the below (a glorious sandwich) in a few hours, the memory of eating it will stay with me forever. The below could serve four, but in truth two.

Music to listen to while preparing this dish: I’ll Be Here In The Morning by Townes Van Zandt (another great revelation from Erinn)

Ingredients

  • 1lb of pork tenderloin. Sliced thinly
  • 2 cloves crushed garlic
  • 2 tablespoons fish sauce
  • 2 teaspoons real maple syrup
  • 2 tablespoons low salt soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon fresh ground black pepper.
  • 2 tablespoons finely chopped shallots or onion
  • 3 tablespoons sesame seed oil
  • Smooth pork pâté
  • Pickled carrot
  • Pickled daikon (white radish)
  • Fresh coriander
  • A crusty roll

Method

  1. Add the garlic, fish source, maple syrup, soy sauce, mirin, black pepper, onion, and sesame oil in a big watertight bag and mix well.
  2. Add in the pork, mix round and leave to marinate for a few hours (no more than that).
  3. When you are ready to eat, prepare your rolls and your first job in their preparation is to butter them. Liberally.
  4. Spread a generous layer of pâté on one side. The key word here is generous.
  5. Now get your pan hot… you want the meat to caramelise. Once it’s hot, add the pro and get it nice and sticky.
  6. Once cooked divide the meat between the buns, and top with the fresh coriander and pickles to your preference.

Serve with a Brooklyn East IPA

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