I’ve found a skill in myself that I’m really really good at. So good in fact that it is kind of embarrassing to be honest.
I’m awesome at it and I know I’m not alone here. Essentially I’ll do everything else I don’t need to do to avoid doing what I do need to do. What’s made it worse is that I’ve also now discovered Sidereel. Ahh Sidereel, you’re going to be my downfall. What is it, you ask? In a nutshell, it’s TV heaven. You just jump into the website, type in virtually any show that you can think of and BOOM! – you can watch it right off your screen, immediately! I’m fairly sure that this little website won’t only destroy me but has and will destroy other people’s productiveness. I bet you if it wasn’t for Sidereel, the world powers would have come up with a solution to get us out of this financial crisis by now, it’s that addictive.
So far in a few short days I’ve almost watched the entire 5th season of Gossip Girl (don’t you think Blair has totally turned into the Upper East Side bike?) as well as the latest season of Bethenny ever after (shameful I know, so super embarrassing to admit, but I liked The Real Housewives of NY and have been sucked into the spin-off shows – please don’t think less of me)
One thing however that I did not procrastinate on was making Banh-mi for lunch the other day. Peeps, it was soooo good, I don’t think I’ll be buying Bahn-mi from a shop again. You can put as much of anything and everything you want. I always find the ladies at the Vietnamese Bakery stingy with the coriander but now I can put a whole bush in my sandwich if I please.
Make it – it’s easy, you’ll love me for it. I promise.
Pork Bahn Mi
Adapted from the Food52 cookbook
Makes 2-3 rolls – easily multiplied to make more
What you need:
- 300g pork tenderloin
- 1 1/2 tbsp fish sauce
- 1 tbsp maple syrup
- 1/2 tbsp brown sugar
- 1 tbsp soy sauce
- 1/4 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp minced ginger
- 1 spring onion, sliced finely
- black pepper for seasoning
- 2 crusty rolls or baguette
- Lettuce – any type will work
- bunch of coriander
- Paté - optional
- Red or Green Chilli, finely sliced – optional
- Maggi seasoning – optional
For the pickled carrot and radish
- 2 carrots, halved then Julienne into thin matchsticks
- 1 white radish, cut into thin matchsticks
- 1/2 cup water
- 1 cup apple cider vinegar
- 1 tbsp salt
- 2 tbsp sugar
What to do:
Start by making the pickled carrots and radishes by putting all the ingredients into a bowl and letting them sit for at least 1 hour – These can be kept in the fridge for up to 1 week.
Slice the pork into thin slices, a few millimetres thick. If you have trouble cutting thin slices, use a meat tenderizer/mallet to make the slices thinner.
Put the pork and all the ingredients up to the black pepper in a bowl and let marinade in the fridge for 20 – 30mins. Ensure that you mix the pork with the marinade well so each piece is coated.
Either on a bbq or a hot griddle, cook the pork slices, they should only take a minute or two on each side. They should look caramelized and have slight char marks on the meat which will give it a lovely smoky, bbqued flavour.
Split you baguette, and if you have maggi seasoning, throw a few splashes onto the bread. Place your slices of pork and then fill with the rest of the ingredients (pickled carrots, lettuce, coriander and other optional ingredients if using)
Serve and Enjoy!