Equipment
- 1 instant pot duo crisp plus air fryer 8 qt
Ingredients
- 1 lb Pork shoulder sliced thinly
- 4 cloves Garlic
- 1 stalk Lemongrass crushed and minced
- 2 stalks green onion finely chopped
- 1/4 cup red onion finely chopped
- 1 tbsp Brown Sugar
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Honey
- 2 tbsp canola oil if cooking stove top
- nonstick oil
Hibachi Sauce Ingredients
- 3 tbsp sweet chili sauce
- 2 tbsp Sriracha
- 1 cup mayo (low fat)
- 1 tsp salt
- 1 tsp black ground pepper
Assembling the Banh Mi
- Vietnamese Lemon Grass Pork
- Vietnamese Pickles (please see notes for the recipe)
- 2-3 pieces of French Steak Rolls or Banh Mibread which you can get from the Asian Store
- Pate ( you can get this in the Asian store
- Hibachi Sauce
- Cilantro, Basil, Mint, Onion
Instructions
Homemade Hibachi Sauce
- In a medium-sized bowl, mix all of the ingredients until completely incorporated. Set aside until ready to use. Store in the fridge for up to one week.
Pork marinade
- Slice the pork into one-fourth-inch pieces and place in a medium-sized bowl. Add in the marinade ingredients and mix to coat the pork meat, Cover and marinate overnight.
How to Cook in the Instant Pot
- Place the air fryer tray in the Instant Pot base. Set the dehydrating tray on top. Spray the tray with nonstick oil. Place the marinated lemongrass pork and spray with nonstick oil. Cover using the Instant Pot lid. Set the temperature to 390 F and set the time to four to eight minutes. Turn the meat as required. You can check the doneness at four minutes, add more cooking time if meat is still raw.
How to Cook stove top
- When ready, heat a small amount of cooking oil and fry the pork until cooked through. Drain excess oil in the paper towel and set aside.
How to Assemble Instant Pot Pork Banh Mi with Homemade Hibachi Sauce
- Place the bread on a flat surface and slice in the middle using a bread knife.Spread pate on one side of the bread.Spread the Hibachi sauce on the other side.Add in the Lemongrass pork.Top with the Vietnamese PicklesGarnish with mint, basil cilantro, and onion.