December 29, 2017 | Lex Daddio
I’ve never had a bahn mi before this, but I’m truly IN LOVE. We adapted this recipe from the SkinnyTaste cookbook, and it’s just fabulous! We ended up putting leftovers on a baguette the next day, and this is a MUST!
For the pork:
-1 pound butcher box pork loin
-1/4 cup liquid aminos (or soy sauce)
-1 tbsp coconut sugar (or brown sugar)
-3 cloves garlic
-sea salt + black pepper
For the carrots:
-1 cup carrots, grated
-5 tbsp distilled white vinegar
-1/4 cup coconut sugar (or brown sugar)
-1/4 tsp sea salt
-rice (we used basmati)
To make the pork, season both sides with sea salt & black pepper. Place in the crockpot and & pour sauce (liquid aminos, coconut sugar, minced garlic, jalapeño slices) over the pork. Cook low for 5-7 hours (ours took 5)!
Next, for the pickled carrots, shred carrots. In a bowl mix together, vinegar, coconut sugar, & sea salt. Pour over carrots & let soak for 30 min. Then drain really well & store in the fridge until ready to serve.
Before serving, cook the rice. I follow the measurements on the back but i always add about 1 tbsp of ghee & some sea salt to give it more flavor!
When everything is done, take the pork out of the crockpot & shred. Place rice at bottom of the bowl, top with shredded pork & leftover sauce from the crockpot. Add the cabbage, cucumbers, pickled carrots, cilantro, & jalapeños! (can skip the jalapeños because ours was already pretty spicy) ENJOY!