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- 7 tablespoons olive oil, divided
- 4 ½ lb. pork roast (Loin roast or pork butt)
- 4 T. pork spice rub
- 3 medium stalks lemongrass, peeled and chopped
- 5 cloves of garlic, minced
- 1 small red onion, chopped
- ¼ c. brown sugar
- 5 tablespoons fish sauce
- 3 jalapeno peppers, seeded and copped
- 1/2 teaspoon black pepper
- 1 cup chicken stock
- While meat is cooking, make the baguettes.
- Step 2: Baguettes (Try to find locally sourced and milled flour.)
- 2 c. warm water
- 1 ½ T. yeast (two packages)
- 2 T. olive oil
- 1 T. sugar
- 1 T. sea salt
- 5-6 cups flour
- 1 large bunch red radish, grated (about 3 cups grated)
- ¼ cup chopped parsley or cilantro
- 1/3 cup seasoned rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 tablespoons Asian sesame oil
- 1 tablespoon chili-garlic sauce
View Full Recipe at Eliots Eats
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