California Avocado Saigon Subs

HomeRecipesOtherChef RecipesCalifornia Avocado Saigon Subs

Recipe courtesy of Chef Dave Wooley, CD Culinary Approach

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Serves: 24

Ingredients
Instructions

24 half-baguettes (6" long) 24 Tbsp. chicken liver paté (recipe follows) 6 lb. pulled pork (recipe follows) 96 slices Fresh California Avocado* 1 cup avocado-sriracha mayonnaise (recipe follows) 2 English cucumbers, thinly cut on the bias 6 cups marinated carrot and daikon (recipe follows) 96 leaves fresh cilantro 96 leaves fresh mint 28 leaves fresh basil Chicken Liver Paté (Yield: Approximately 1-1/2 lbs.) 1 Tbsp. vegetable oil 7 oz. Onion, finely chopped 1/4 oz. garlic, minced (about 2 cloves) 1 1/4 lb. chicken livers, trimmed of fat and sinew 1 tsp. salt 1/2 tsp. ground black pepper 3 Tbsp. mayonnaise Pulled Pork (Yield: Approximately 6 lbs.) 2 large onions, cut into 1/2" slices 1 6 or 7 lb. pork shoulder (Boston butt, bone-in will work) 2 garlic cloves 1 tsp. coarse black pepper 1 tsp. salt 1 tsp. kosher salt 12 oz. chicken stock (or enough to cover roast) Avocado-Sriracha Mayonnaise (Yield: Approximately 1-1/2 lbs.) 2 Fresh California Avocados*, peeled, pitted and quartered 8 oz. mayonnaise 1 Tbsp. lime juice 2 Tbsp. sriracha pepper sauce As needed Salt and pepper As needed water Marinated Carrot and Daikon (Yield: Approximately 6 lbs.) 1 recipe Nuoc Cham (recipe follows) 10 oz. carrots, shredded large 15 oz. daikon radish, shredded large 6 oz. red onion, fine julienne 1 tsp. salt 1/2 tsp. ground black pepper 3 Tbsp. mayonnaise Nuoc Cham (Yield: Approximately 4-1/2 cups) 1/2 oz. sriracha 2 oz. sweet chili Thai chile sauce 2 Tbsp. fish sauce 1 oz. lime juice 3 Tbsp. carrot, finely minced 1 tsp. garlic, finely minced 9 oz. water

To assemble each sandwich: slice each baguette horizontally into two pieces.
Spread chicken liver paté on the bottom half; spread the top half with avocado-sriracha mayonnaise.
Layer each bottom half with slices of cucumber, 4 oz. of pulled pork, 2 oz. of carrot and daikon mix, 4 slices of California Avocado, and 4 sprigs fresh cilantro, 4 mint leaves and 2 basil leaves, torn into pieces.
Place top on filling and secure with a bamboo pick on each end. Cut in half (between the picks) and serve.

Chicken Liver Paté Instructions

Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic, and cook until softened and caramelized, about 8 minutes.
Add chicken livers, salt and pepper. Cook until the chicken livers are cooked through, but the interiors are pink, about 7-9 minutes. Remove chicken livers from the heat and cool to room temperature.
In a food processor, combine chicken livers with mayonnaise and purée until smooth. Add salt as needed. Transfer to a bowl, cover and chill until ready to use.

Pulled Pork Instructions

Place onions in a lightly greased 6-8 quart roasting pan. Rub roast with salt and coarse black pepper. Place the roast on the cut onions.
Pour stock over the roast. Cover and cook at 250°F for 6-8 hours, or until the meat shreds easily with a fork.
Transfer the roast to a cutting board or large bowl and, working with two forks, shred the meat, removing large pieces of fat. Remove onions with a slotted spoon, mince, and add back to shredded pork. Moisten as needed with cooking liquid.

Avocado-Sriracha Mayonnaise Instructions

Purée ingredients together in a blender, scraping down the sides. Season with salt and pepper, and thin with water if necessary.

Marinated Carrot and Daikon Instructions

Place shredded carrots and daikon in a mixing bowl. Pour on Nouc Cham and mix well.
Cover tightly and refrigerate for at least 4-8 hours, stirring occasionally. Drain before using.

Nuoc Cham Instructions

Mix all ingredients together and let sit for at least two hours.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.