My Basil Leaf Instant Pot Banh MI

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Asian Pulled Pork Sandwich Recipe

5Lb Pork But Cut into 2 inch chunks

1/2 cup of Korean hot pepper paste, fermented (GochuJang) for marinade

1/2 cup Hoisin sauce

1 tablespoons Red Miso Paste

1 bunch chopped cilantro stems

3 ounces of peeled ginger

3 tablespoons unseasoned rice vinegar

1 cup of water

1 tablespoons Korean hot pepper paste, fermented (GochuJang) for reduced sauce (Braising Liquid)

1 tablespoons Hoisin sauce (Braising Liquid)

If Using A Slow Cooker Instructions:

Place sliced pork shoulder, Korean hot pepper paste, Hoisin sauce, Miso Paste, chopped cilantro stems, peeled ginger, and water in a oven proof pot. bring to boil, then place in over @ 325 degrees for 3 hours until pork is fork tender. Remove fat from braising liquid. On medium high heat reduce liqud until thickens. Once sauce thickens whisk in 1 table spoons of Korean hot pepper paste and 1 table spoons Hoisin Sauce then add rice wine vinegar. Mix together.

1/2 Cup Sour Cream

1/4 Cup Go Chu Jang (Korean Hot Pepper Paste)

1 to 2 onions

1 teaspoon Salt

Pickled Daikon Radish and Carrot

(Step 1)

2 cup sliced carrot

2 cup sliced daikon radish

1/2 tablespoon sea salt

1/2 tablespoon sugar

Combine in a large bowl and mxi well. Marinate for 15 minutes

(Step 2)

After 15 minutes You Must Rinse the sliced radish & carrot then add the following ingredients:

1/2 cup warm water

1/2 cup seasoned rice vinegar

1/8 teaspoon sea salt

2 tablespoons sugar

Refrigerate for 30 minutes before serving.