WINE & FOOD AFFAIR RECIPES

Main Dish

Coyote Sonoma's House Remix Banh Mi

Coyote Sonoma

44F Mill Street
Healdsburg , CA 95448
coyotesonoma.com

We took the classic banh mi and gave it the Coyote Sonoma treatment: bold, laid-back, and ready to jam. This remix features tender braised pork, crisp pickled veggies, and a whole lot of flavor—no pâté, no rules, just pure deliciousness. Pair it with our vibrant, citrusy Sauvignon Blanc for the ultimate duet. The bright acidity cuts through the richness like a high note soaring over the beat.

Pork

Ingredients:
  • 3 1/2 pounds Pork Shoulder/Butt
  • 1/3 cup Honey
  • 1 tablespoon Fish Sauce
  • 2 tablespoons Hoisin Sauce
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Sriracha or your favorite Chili-Garlic Sauce
  • 1 tablespoon Fresh Ginger Minced Fine
  • 4 stalks Green Onions Sliced Thin
  • 1/2 cup Chicken Stock
  • 1 tablespoon Sesame Oil
  • 5 cloves Fresh Garlic Minced
  • 2 tablespoons Chinese 5-Spice
  • 3 teaspoons Garlic Powder
  • 1 tablespoon Kosher Salt
Section Directions:
1)	Mix Chinese 5-spice, garlic powder and kosher salt together. Cover pork butt in olive oil, then coat in rub.
2)	Using dutch over, sear all sides of pork over high heat.
3)	Mix all other braising liquid ingredients together. 
4)	Add braising liquid to dutch oven with seared pork. 
5)	Cover and cook at 300 until pork reaches 200-205 degrees. You need it to reach this tempearature so it will pull apart easily.
6)	Allow pork to cool until you can handle it. Use two forks to pull. Keep pulled pork in braising liquid until ready to serve as sandwiches.

Pickled Veggies

Ingredients:
  • 3/4 cup Rice Vinegar
  • 1/2 cup Water
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Sriracha or your favorite Chili-Garlic Sauce
  • 1/2 cup Daikon Radish Matchstick
  • 1 cup Carrots Matchstick
Section Directions:
Bring vinegar,  water, brown sugar, and salt to a boil in a small saucepan over medium-high, stirring often to dissolve sugar. Remove from heat, and stir in carrots and radish. Set aside or chill in fridge.

Spicy Mayo

Ingredients:
  • 1/3 cup Kewpie Mayo
  • 1 1/2 tablespoons Sriracha or your favorite Chili-Garlic Sauce
  • 1/2 teaspoon Fish Sauce
Section Directions:
Stir together mayonnaise, Sriracha and fish sauce in small bowl. Cover and chill until ready to use.

Recipe Directions:

Prepare pork, pickled veggies and spicy mayo.
Use Hawaiian rolls or your favorite baguette and toast lightly, spread mayo, add pulled pork, top with pickled veggies, a sprinkle of fresh cilantro and thinly sliced, fresh jalapenos and enjoy with a glass of Coyote Sonoma Sauvignon Blanc!