Mango Banh Mi

Servings: 9
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Recipe Categories: Main Dish, Foodservice

Ingredients

9-12 inch baguettes, sliced in half, lengthwise
2-3 tablespoons Caramelized Mango Paté per baguette, recipe follows
8 ounces Mango Pulled Pork per baguette, recipe follows
2 tablespoons mayonnaise per baguette
12 thin slices English cucumber per baguette
2 ounces fresh mango, chopped fine per baguette
1 ounces sweet onion, thinly sliced per baguette
4 ounces Fresh Mango-Coconut Sweet and Sour Slaw per baguette, recipe follows
10 each jalapeño peppers, thinly sliced per baguette
12 leaves fresh cilantro per baguette
MANGO BRAISED PULLED PORK
1/2 tablespoon salt
1/2 tablespoon garlic salt
1 teaspoon freshly ground black pepper
1-1/2 tablespoon sugar
1 tablespoon Chinese 5-Spice powder
1/2 tablespoon ground ginger
1/2 teaspoon cayenne
4-1/2 lb Boston butt pork roast
1 tablespoon sesame oil
1/2 cup fresh mango puree
1/3 cup water
MANGO BBQ SAUCE
2 tablespoon toasted sesame oil
1/2 cup finely chopped onion
3 cloves garlic, very finely chopped
3 tablespoons very finely chopped fresh ginger
10 ounces small fresh mango chunks
3 tablespoons soy sauce
3 tablespoons water
4 tablespoons rice vinegar
1/4 cup Thai sweet chili sauce
FRESH MANGO COCONUT SWEET AND SOUR SLAW
2 cups warm water
4 tablespoons turbinado sugar
1 tablespoon salt (or more to taste)
4 tablespoons rice vinegar
10 ounces carrots, shredded large
15 ounces daikon radish, shredded large
1 cup fresh mango peeled and cut, pulse minced in robot coupe
1/3 cup shaved unsweetened coconut, toasted
1 tablespoon Sriracha
2 tablespoons fish sauce
CARAMELIZED MANGO INFUSED CHICKEN LIVER PATÉ
1 tablespoon vegetable oil
7 ounces onion, finely chopped
2 medium cloves garlic (1/4 ounce), minced
1-1/4 lb chicken livers, trimmed of any fat and sinew
1/2 teaspoon freshly ground black pepper
3 tablespoons mayonnaise
1 cup caramelized fresh mango, minced fine

Instructions

To make Mango Braised Pulled Pork: Preheat the oven to 225°F. Mix all of the ingredients for the rub together in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a Dutch oven. Roast uncovered for 1 hour.

Remove from the oven, brush with the sesame oil, add the water and fresh mango puree; cover and return to the oven until the pork is tender and pulls apart easily with a fork, about 5-1/2 hours. (Roasting time is about 90 to 100 minutes per pound.) Once the pork is cooked, transfer to a large platter and allow it to cool enough to handle. With two dinner forks or gloved hands, shred the meat into small bite-sized pieces, removing any large chunks of fat or unwanted pieces in the process place and hold warm in a large bowl.

To make Mango BBQ Sauce: Heat the sesame oil in a small saucepan over medium heat. Add onion and cook until soft, about 2 minutes. Add garlic and ginger and continue cooking, stirring frequently, until soft and fragrant, about 2 minutes. Add the fresh mango, soy sauce, water, rice vinegar and Thai chili sauce. Cook for another 2 minutes. Blend until smooth then add to the shredded pork in a large saucepan.

To make Fresh Mango Coconut Sweet and Sour Slaw: Stir the warm water, sugar and salt together in a glass measure until dissolved, then add the rice vinegar. Place the shredded carrots and daikon in a mixing bowl and pour the pickling liquid over them. Cover tightly and refrigerate for at least 4 or up to 8 hours, stirring once. Just before service, drain slaw thoroughly and add mango, coconut, fish sauce and Sriracha.

To make Caramelized Mango Infused Chicken Liver Pate: Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and garlic and cook until softened and onion becomes caramelized, about 8 minutes. Add the chicken livers, salt and pepper. Cook until the chicken livers are cooked through but still pink when cut open, about 7 to 9 minutes. Remove from heat; cool to room temperature. Add cooled chicken liver mixture to a food processor along with the mayonnaise and purée until smooth.

Transfer to bowl, fold in minced caramelized fresh mangos into, check salt one more time and cover and chill until ready to use. To assemble each baguette: Spread the Caramelized Mango Paté on the bottom side of the sliced baguette. Spread mayonnaise on the top side.

Layer the ingredients from the bottom up in the quantities and order listed above. Bamboo pick 12 times; cut and serve immediately. Repeat with each baguette.

Source: Chef Dave Woolley