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Pork Banh Mi Filling served on a plate

Pork Banh Mi Filling

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Pork shoulder is marinated with soy sauce, fish sauce, garlic, and lemongrass then sautéed over medium heat until golden and caramelized. The pork's fat keeps the filling juicy while the sugar creates rich, golden-brown edges. Marinate for at least 30 minutes for the flavors to fully penetrate the meat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pork shoulder cut into ½-inch cubes
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 3 cloves garlic minced
  • 2 stalks lemongrass minced, or 2 tablespoon paste as substitute
  • 1 tablespoon sugar granulated white sugar preferred
  • 1 tablespoon rice vinegar for deglazing after browning
  • 2 tablespoon neutral oil e.g. canola or vegetable oil, for cooking
  • ½ teaspoon black pepper
  • ½ teaspoon chili flakes optional
  • 2 pieces scallions sliced, stirred in at end

Equipment

  • Cast iron skillet Used for sautéing pork over medium heat
  • Thermometer Used to check internal temperature of pork
  • Mixing bowl To marinate pork
  • Wooden spoon For deglazing and stirring

Method
 

  1. In a mixing bowl, combine soy sauce, fish sauce, garlic, lemongrass, sugar, black pepper, and chili flakes. Add the pork cubes and toss to coat evenly. Marinate at room temperature for 30 minutes or up to 2 hours in the fridge.
    1 lb pork shoulder, 2 tbsp soy sauce, 1 tbsp fish sauce, 3 cloves garlic, 2 stalks lemongrass, 1 tbsp sugar, ½ tsp black pepper, ½ tsp chili flakes
  2. Warm a cast iron skillet or heavy pan over medium heat for about 3 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan evenly.
    2 tbsp neutral oil
  3. Place the pork cubes in a single layer with 2 cm gaps between pieces. Cook without stirring for 4-5 minutes until the bottoms caramelize and develop golden brown edges. Flip and cook the other side another 4-5 minutes until browned.
    1 lb pork shoulder
  4. Insert a thermometer into the thickest pork cube; the internal temperature should reach 145°F (63°C). If not yet done, stir and cook for an additional 2-3 minutes.
    1 lb pork shoulder
  5. Add 1 tablespoon rice vinegar to the hot pan and scrape up any browned bits with a wooden spoon. Stir in sliced scallions and cook for 30 seconds. Remove from heat and let the pork rest for 5 minutes before serving to redistribute juices.
    1 tbsp rice vinegar, 2 pieces scallions

Notes

  • Cut pork into even ½-inch cubes for consistent cooking.
  • Use medium heat to caramelize sugar without burning it.
  • Let the pork rest 5 minutes after cooking for juicier results.

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