Alert! Chrissy Teigen‘s highly anticipated sequel to her first cookbook Cravings: Hungry for More ($30) is now available for preorder with a release date of Sept. 18. Because that feels like a million days away, the model slash foodie, who has recently been vocal about the current immigration issues, gave us another sneak peek recipe: bành mí (the same one from her Blue Apron partnership).
Though it’s too late to order Chrissy Teigen’s Blue Apron boxes, we asked to reprint this particular bành mí sandwich as it’s the only brand-new recipe from the upcoming cookbook. Because a single sandwich clocks in at 860 calories (Teigen, what were you thinkin’?), we recommend going halfsies with a friend so you can pair the spicy sando with a glass of a Riesling or Grüner Veltliner, as the site recommends.
Chrissy Teigen’s Pork Bánh Mì With Quick Pickles & Roasted Broccoli
Cooking Time: 30-40 minutes
- ½ pound broccoli
- 6 ounces carrots
- 2 Persian cucumbers
- 2 small baguettes
- 1 shallot
- 2 cloves garlic
- 1 lime
- 1 tablespoon light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon sambal oelek
- salt and pepper, to taste
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- olive oil, for cooking and drizzling
- 2 boneless, center-cut pork chops
- 2 tablespoons mayonnaise
1. Prepare the ingredients and start the glaze. Place an oven rack in the center of the oven, then preheat to 450°F.
2. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets.
3. Peel the carrots and grate on the large side of a box grater.
4. Thinly slice the cucumbers into rounds.
5. Halve the baguettes.
6. Peel the shallot; halve lengthwise. Thinly slice one half. Small dice the remaining half.
7. Peel and roughly chop the garlic.
8. Zest the lime to get 1 teaspoon of zest (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise.
9. In a bowl, combine the chopped shallot and garlic, brown sugar, soy sauce, lime zest, the juice of both lime halves, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
10. Start the broccoli. Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Remove from the oven (but leave the oven on).
11. Make the pickles. While the broccoli roasts, in a medium, heat-proof bowl, combine the grated carrots and sliced cucumbers and shallot.
12. In a medium pan, combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high.
13. Once boiling, transfer to the bowl of prepared vegetables. Set aside to cool, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. Wipe out the pan.
14. Cook and slice the pork. While the vegetables cool, pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes. Thinly slice the rested pork crosswise.
15. Toast the baguettes and finish the broccoli. While the pork rests, place the baguettes on the other side of the sheet pan of roasted broccoli, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes or until the edges are lightly browned and the broccoli is tender when pierced with a fork. Transfer the toasted baguettes to a work surface.
16. Cook the glaze and serve Your dish. While the baguettes toast, add the glaze to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat.
17. Assemble the sandwiches using the toasted baguettes, mayonnaise, sliced pork, glaze, and pickles, discarding any pickling liquid (you may have extra pickles). Serve the sandwiches with the roasted broccoli on the side. Enjoy!
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(Photos via Blue Apron; recipe via Cravings: Hungry for More by Chrissy Teigen)