For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. In this take on the beloved Vietnamese sandwich—a preview of Chrissy’s second cookbook, Cravings: Hungry for More—toasted baguettes are piled high with sliced pork, pickled vegetables, and a spicy-sweet glaze that brings it all together.
Ingredients
Ingredients
- 2 Boneless, Center-Cut Pork Chops
- 2 Small Baguettes
- 1/2 lb Broccoli
- 6 oz Carrots
- 2 Persian Cucumbers
- 1 Lime
- 2 Garlic
- 1 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tbsp Light Brown Sugar
- 1 tbsp Soy Sauce
- 1 Shallot
- 1 tbsp Sambal Oelek
- 2 tbsp Mayonnaise
Instructions
Instructions
Prepare the ingredients & make the glaze:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Peel the carrots and grate on the large side of a box grater. Thinly slice the cucumbers into rounds. Halve the baguettes. Peel the shallot; halve lengthwise. Thinly slice one half of the shallot, then small dice the remaining half. Peel and roughly chop the garlic. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, combine the diced shallot, chopped garlic, brown sugar, soy sauce, lime zest, the juice of both lime halves, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
Start the broccoli:
Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.
Pickle the vegetables:
While the broccoli roasts, in a medium heatproof bowl, combine the grated carrots, sliced cucumbers, and sliced shallot. In a medium pan, combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, transfer to the bowl of prepared vegetables. Set aside to pickle, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
Cook & slice the pork:
While the vegetables pickle, rinse and wipe out the pan. Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes. Thinly slice the rested pork crosswise.
Toast the baguettes & finish the broccoli:
While the pork rests, place the baguettes, cut side up, on the other side of the sheet pan of roasted broccoli. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges of the baguettes are lightly browned and the broccoli is tender when pierced with a fork. Remove from the oven and transfer the toasted baguettes to a work surface.
Cook the glaze & serve your dish:
While the baguettes toast, add the glaze to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Assemble the bánh mì using the toasted baguettes, mayonnaise, sliced pork, finished glaze, and as much of the pickled vegetables as you’d like (discarding any liquid). Serve with the roasted broccoli on the side. Enjoy!