Banh Mi Salad with Sriracha Vinaigrette
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yield: 4 SERVINGS
INGREDIENTS:
FOR THE SWEET AND SPICY PICKLED ONIONS:
1 large red onion, thinly sliced
1 jalapeno, thinly sliced, with seeds
1 c. rice vinegar
1/2 c. granulated beet sugar
1/2 tsp. kosher salt
FOR THE SRIRACHA VINAIGRETTE:
1 clove garlic, minced
2 T. Sriracha
1/4 c. rice vinegar
1/4 c. vegetable oil
2 T. honey
kosher salt, to taste
FOR THE ASIAN PULLED PORK:
2 T. vegetable oil
4 lbs. pork shoulder
kosher salt
2 yellow onions, quartered
4 garlic cloves, thinly sliced
2 jalapeno peppers, thinly sliced, with seeds
1/4 c. coconut amino acids
1/2 c. rice vinegar
1/4 c. beet or coconut sugar
4 c. chicken broth
FOR THE SALAD:
6 c. mixed greens
1/2 c. lightly packed fresh mint leaves
1/2 c. lightly packed fresh cilantro leaves
1 c. carrot ribbons (made with a peeler)
1 c. thin bell pepper strips
2 to 3 c. Asian Pulled Pork
DIRECTIONS:
FOR THE SWEET AND SPICY PICKLED ONIONS:
Place onion and jalapeño slices in a heatproof medium-sized bowl.
In a small pot, combine vinegar, sugar, and salt. Bring to a simmer over medium heat and cook, stirring, until sugar has dissolved. This should take just a couple minutes. Pour hot vinegar mixture over onion and jalapeño slices. Cover bowl with plastic wrap and set aside for at least 25 minutes. These can be kept in the refrigerator for about a week.
FOR THE SRIRACHA VINAIGRETTE:
In a blender, or with an immersion blender, combine garlic, Sriracha, vinegar, oil, and honey. Purée until smooth and then season with salt. Set aside.
FOR THE ASIAN PULLED PORK:
Preheat oven to 350°.
In a large heavy pot or French oven, heat vegetable oil over medium-high heat. Sprinkle pork generously with salt, then add pork to the pot and sear on all sides until browned, about 10 minutes total. Add onions, garlic, jalapeños, amino acids, vinegar, sugar, and broth. The liquid will not completely cover the meat. Bring liquid to a simmer, then cover the pot and place in oven for 3-1/2 to 4 hours, turning the pork halfway through. Cook until pork is completely tender and falling apart.
Transfer meat to a platter and let cool slightly. Use a fork to pull meat into shreds, discarding any fat, gristle, and bone. Return shredded meat to the pot with the cooked-down broth, onions, and jalapeños left from the braising. Cook on stove top over medium heat until some of the liquid has further reduced and the meat is very moist. Season with salt. You will have more pork than this salad recipe calls for, but it’s so delicious you’ll have no problem with eating it at another meal!
FOR THE SALAD:
In a large bowl or on a large platter, combine mixed greens, mint, cilantro, carrots, and bell pepper. Drizzle the salad with the vinaigrette and toss until coated. Top with the pulled pork and pickled onions. Serve immediately.