Instant Pot Banh Mi Sandwiches

Ingredients

For Instant Pot

• 3 lbs pork shoulder – cut into 8 chunks

• 1 Tablespoon olive oil

• 1 1/2 teaspoons Chinese 5 spice

• ¼ cup Sesame Soy Olive liquid/marinade

• ¼ cup fish sauce

• ¼ cup lime juice

• ¼ cup water

• 1 Tablespoon sugar

• 3 garlic cloves – roughly chopped

• 1/8 teaspoon red chili flakes

Veggies for Pickling

• Remaining Sesame Soy Olive liquid/marinade in jar – about ¼ cup

• 3 Tablespoons rice vinegar

• 1 Tablespoon sugar

• ¼ cup water

• 2/3 cup Sesame Soy Olives (about 20) – sliced

• 1 cup julienned carrots

• 1 cup julienned radish, daikon or a combination

• ¼ cup mint leaves – coarsely chopped

• ¼ cup basil or Thai basil – coarsely chopped

Sandwich toppings

• 1 cucumber – thinly sliced

• 4 short soft baguettes or sandwich rolls

• Mayonnaise

• Sriracha or similar hot sauce

Cooking Directions

1. Heat the Instant Pot with olive oil on sauté/manual to medium.

2. Toss the pork chunks with the Chinese 5 spice and olive oil until coated. Brown the pork chunks for 3 minutes on all four sides. Combine remaining Instant Pot ingredients in a small bowl.

3. When the pork is browned, add remaining ingredients in the small bowl to the Instant Pot. Close the lid, cook on High pressure for 55 minutes.

4. Let the pork rest in the Instant Pot for 10 minutes then press the release valve to let off the remainder of the steam. Transfer to a bowl and shred the meat with a fork.

5. While the pork is cooking combine the remaining Sesame Soy Olive marinade, rice vinegar, sugar and water in a small bowl. Add the sliced Sesame Soy Olives, carrots, radish, mint and basil. Mix well & refrigerate.

6. For crisper pork, preheat oven to 425F. Spread the pork on a parchment lined baking sheet pan. Spoon 2-3 Tablespoons of cooking liquid to moisten the pork. Broil for 5-10 minutes until brown & crispy.

7. Cut open the baguettes, spread with mayonnaise, top with shredded pork, cucumber slices, pickled vegetables and sriracha if desired. Serve & enjoy!