Banh Mi With Vegetable Slaw

• 4 ounces mushroom soy sauce dark
• 1/2 ounce sesame oil
• 2 ounces canola oil
• 2 ounces rice wine vinegar
• 1 tablespoon Sriracha chili sauce
• 1 tablespoon honey
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/3 cup rice wine vinegar
• 1/3 cup sugar
• 1/3 cup salt
• 2 ounces ginger sliced
• 1/2 cup honey
• 1 cucumber julienned
• 4 stalks celery julienned
• 6 radishes sliced
• 3 pounds pork butt
• 1 bunch mint
• 1 bunch cilantro
• 2 ounces ginger
• 2 ounces lemon grass
• 2 ounces lime juice
• 2 serrano chile

1. 1. For the pork: Cut pork into thirds. Blend all marinating ingredients into a smooth paste and rub all over the pork and let marinate overnight. The next day, braise the pork covered in pork stock with the marinade for 3-4 hours until completely tender in a 300u0b0F oven
2. 2. For pork sauce: Combine all ingredients, whisking thoroughly
3. 3. Shred pork and toss with pork sauce to coat
4. 1. Combine vinegar, sugar, salt, ginger and honey in small saucepan and bring to a simmer over low heat, letting sugar, salt and honey dissolve
5. 2. Pour over vegetables and reserve

soy sauce, sesame oil, canola oil, rice wine vinegar, chili sauce, honey, salt, pepper, rice wine vinegar, sugar, salt, ginger, honey, cucumber, stalks celery, pork butt, mint, cilantro, ginger, lemon grass, lime juice, serrano chile

Taken from www.yummly.com/recipe/Banh-Mi-with-Vegetable-Slaw-2255020 (may not work)