Vietnamese Style Poor Boys Recipe - Cooking Index
Vietnamese Style Poor Boys Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Bone-in pork shoulder |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Egg (large) | |
| 2 tablespoons | 30ml | Fresh lime juice |
| 1 tablespoon | 15ml | Creole or other whole grain mustard |
| 1 tablespoon | 15ml | Chili paste |
| 2 tablespoons | 30ml | Sesame oil |
| 1 cup | 237ml | Vegetable oil |
| 1 | Loaf French bread - (abt 24" long) | |
| 2 cups | 220g / 7.8oz | Julienned carrots |
| 2 cups | 474ml | Julienned peeled seeded cucumbers |
| 1 cup | 62g / 2.2oz | Chopped scallions (green onions) |
| 1 cup | 16g / 0.6oz | Loosely-packed fresh cilantro leaves |
| 1 cup | 237ml | Fresh jalapeño - thinly sliced (medium) |
Preheat the oven to 400 degrees. Season the shoulder with salt and pepper. Place on a baking sheet and roast for 1 hour. Reduce the temperature to 300 degrees and continue to cook for 3 hours, or until the meat falls off the bones. Remove from the heat and cool completely.
In the cup of a blender, combine the egg, lime juice, mustard, chili paste, and sesame oil. Season with salt and pepper. Process until smooth. With the blender running, slowly drizzle in the oil and blend. The mixture will be thick. Season with salt and pepper. Remove, cover and refrigerate for at least 1 hour. The mixture will keep for up to 2 days.
Slice the roast pork. To assemble, slice the bread in half. Spread the chili mayo over both halves of bread. Layer the pork over one half of the bread, set the other half aside. Continue layering with the carrots, cucumbers, scallions, cilantro and jalapeñno. Place the remaining half of the bread on top and press slightly. Slice the sandwich into individual pieces and serve.
This recipe yields 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D53) - from the TV FOOD - NETWORK
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