I made this recipe for Super Bowl Sunday – and can I just say – it was AMAZING!! I found it while trying to find paleo-ish recipes that were good in appetizer from or bite size. It turned out wonderfully. If you like a classic bahn mi these will hit the spot for sure. I used her recipe as a base line, with a few changes. Here is my method:
FOR THE PORK
2 lb pork sliced thin (I used pork chops)
3 tbs soy sauce (use coconut aminos if you are 100% paleo or whole 30)
2 tbs garlic chili sauce (feel free to sub sriracha)
1 tbs sesame oil
1 tsp fish sauce (this ingredient adds ‘umami’ to the dish, but omit if you would like)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 lime, juiced
FOR THE SPICY MAYO
mayo (I make mine homemade, however store-bought is fine. I can’t speak to how miracle whip would be, because I never buy it)
garlic chili sauce ( or sriracha)
FOR THE SWEET POTATO DISKS / NACHOS
2 thin white or orange sweet potatoes (I used white and they were delicious – I also chose thin ones because I knew I was wanting them to be ‘nacho’ size or bite sized. Larger sweet potatoes will work easily as well)
2 tbs olive oil
salt to taste
jicama, cut into matchsticks (not too common, but if you can get your hands on some it really does add a delicious light crunch)
carrot, cut into matchsticks
spicy peppers, sliced (I had jalapeños and fresno chilis)
red onion, sliced
sugar snap peas
kimchee (if desired)
To start, preheat oven to 390*. Slice the pork thin and place into a bowl. Into the bowl add in the soy sauce, garlic chili sauce, sesame oil, fish sauce, garlic powder, onion powder, salt, and lime juice.
Mix well and set aside to marinate while making the sweet potato disks.
To make the potatoes, slice them no more than a quarter inch thick, toss with olive oil and salt, and then place them onto a foil lined baking sheet with a baking rack set on top.
Roast the potatoes at 390* for 30 minutes, flip them over, and then roast again for another 15.
While the potatoes are roasting – slice and dice up all the topping veggies. A lot of the time on traditional bahn mi sandwiches, the veggies are pickled. Had I not planed this the same day I was wanting to make it, I would have pickled some of them (however it was still absolutely delicious without the added step).
To make the spicy mayo, mix together the mayo and chili sauce of your choice. I did not add measurements here – just mix it to your taste and liking!
When the toppings are ready, slide the pork and marinade juices into a skillet and cook until the meat is no longer pink.
Once the meat was cooked all the way, I wanted to add little extra flavor so I took the pan outside and torched the meat for a minute or so. You can also do this by broiling it for a few minutes, or not at all!
After the meat is done, chop it up into pieces that will be suitable for your sweet potato rounds and slide back into the pan drippings. Here is how mine looked finished:
Once everything is cooked, all you have to do is assemble them to your liking!
Bite sized or nacho style, these Bahn Mi Loaded Sweet Potato Disks were a favorite – great for dinner or appetizer bites!!