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A tart shell with vegetables and pork on it.

Banh Mi Vietnamese Caramel Pork Tart

A butter tart crust topped with caramel pork, pickled vegetables, and spicy jalapenos.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 8 servings
Author: Hezzi-D

Equipment

Ingredients

  • 1 All Butter Pie Dough

For the Pork:

  • 1/4 cup shallots diced
  • 2 Dorot Gardens garlic cubes or 2 garlic cloves minced
  • 1 Dorot Garden ginger cube or 1 teaspoon minced ginger
  • 3 Tablespoons brown sugar packed
  • 3 Tablespoons fish sauce
  • 3 Tablespoons soy sauce
  • 1 pound boneless pork chops

For the pickled vegetables:

  • 1 medium carrot cut into matchsticks
  • 1/2 medium daikon cut into matchsticks
  • 1/2 cup red wine vinegar or rice wine vinegar

For the spicy mayonnaise:

  • 2 Tablespoon mayonnaise
  • 1 teaspoon Sriracha
  • salt and pepper

For the tart:

  • 1/4 cup cilantro chopped
  • 1/4 cup pickled jalapeno slices

Instructions

  • Preheat the oven to 375 degrees.
  • Line a 9 x 13 baking sheet with parchment and set aside.
  • Sprinkle flour on a work surface and roll the pie dough into a 9 x 13 inch rectangle. Cut the scraps from the edges and set aside.
  • Transfer the pie crust dough to the prepared pan. Use scraps to make a decorative edge.
  • Use a fork and prick the dough all over.
  • Cover the pie dough with parchment paper and weigh down with pie weights.
  • Bake for 20 minutes. Remove the parchment paper and pie weights. Bake for an additional 30 minutes.
  • Remove from oven and allow to cool. Do not refrigerate.
  • Meanwhile, make the pickled vegetables by placing the carrots and radishes in a small bowl with a lid.
  • Heat the red wine vinegar, salt, and pepper in a saucepan over medium high heat. Bring to a boil and remove from heat. Pour over top of the vegetables and cover. Refrigerate until ready to use.
  • Add one tablespoon vegetable oil to a large skillet. Sprinkle the pork chops with salt and pepper and add to the pan.
  • Cook for 3-4 minutes per side or until cooked through.
  • Remove to a cutting board and thinly slice.
  • To make the sauce heat 1 Tablespoon vegetable oil in a large skillet. Add the shallots and cook for 2-3 minutes.
  • Stir in the garlic, ginger, brown sugar, dish sauce, and soy sauce. Bring to a boil and reduce the sauce for 5 minutes.
  • Add the pork slices to the sauce and toss to coat.
  • In a small bowl combine the mayonnaise and Sriracha.
  • Spread the spicy mayonnaise over the base of the tart.
  • Scatter the pork and sauce over top of the tart.
  • Spread the pickled vegetables over the pork mixture.
  • Sprinkle with cilantro and pickled jalapenos.
  • Cut into 8 pieces.

Notes

Recipe adapted from When Pies Fly by Cathy Barrow