Y-U-M. This is a stellar dish, packed with tons of flavor and a good wallop of veggies – perfect for the (finally!) warmer days we’ve been having around here. This dinner (and later, lunch) didn’t bog me down and felt like exactly what I needed to be eating. I love it when that happens.
Gluten-free, paleo
Bunless Banh Mi
1 lb. ground pork
1 – 2 Tbsp. fat
2 Tbsp. Red Boat fish sauce
2 Tbsp. coconut aminos
1 tsp. honey
2 cloves garlic
2 scallions
1 inch ginger
1-2 Tbsp. lime juice
1 medium cucumber
2 medium carrots
1/2 c. apple cider vinegar
1.2 tsp. honey
Black pepper
Kosher salt
Shredded brussels sprouts
Cilantro
Radish
Chili aioli
First, get your carrots & cukes marinating for a quick pickle. Julienne your carrots and cukes and place in a small bowl. In a small saucepan, combine the apple cider vinegar, 1.5 tsp. honey, a big pinch of salt and a few cracks black pepper. Bring to a boil and then quickly pour over the veggies. Add water to bring the liquid level up to just covering the veg. Set aside 30 minutes to an hour.
On to the pork. In a large pan, heat your fat over medium and add the pork. Break up with your spoon or spatula and let work while you prep the sauce. In a small bowl, add the fish sauce, coconut aminos, honey and lime juice – grate the garlic and ginger and add that, too. Pour over the pork and quickly stir to mix well. Let the pork cook until it reaches the crisp little nibblins stage.
While the pork is cooking, thinly slice the scallions, tossing the white and light green parts in with the pork and reserving the dark portion for garnish.
Thinly slice the radish and chop the cilantro. Put aside.
Prep the aioli (to make the ailoi, blitz 1 egg, the juice of half a lemon, 2 big pinches kosher salt and a sprinkle white pepper with an immersion blender – drizzle olive oil into the mix until you reach a nice thick consistency. Once your aioli is made, combine with your favorite hot sauce).
To serve, spoon the pork nibblins over a cup – cup and a half of brussels and top with the carrot & cuke pickles, radish, scallion tops, cilantro and chili aioli.
Serves 2 for dinner + 1 for lunch.
Gastography 