Bánh Mì Nachos with Moroccan Spices

Make the Pork
Combine all of the Moroccan spice mix ingredients in a small bowl. Season the pork shoulder using all of the spice mix. In a pressure cooker, heat the olive oil on the stove over high heat until smoking. Sear the pork shoulder on all sides for 30 seconds per side. Add the beef broth, chipotle, onion and garlic to the pressure cooker. Add enough water to slightly cover the pork shoulder. Close the pressure cooker, lock it and place the setting on highest pressure, usually #2. Each pressure cooker will be different so follow the instructions on the model you own. Once the pressure cooker begins to steam, lower the heat to medium-low and cook pork shoulder for 45 minutes. Once complete, remove the pressure cooker from the heat and allow the pressure to reduce naturally without releasing the steam. Open the pressure cooker only when the pressure has been fully released and your safety lock has been disengaged. Remove the pork shoulder from the pressure cooker and allow it to cool. Reserve the pork juices in the pressure cooker for the pork gravy. When the pork shoulder has fully cooled, remove the bone and shred the pork with a fork.

Make the Pork Gravy
Add the butter to a saucepan on the stove over medium heat. When the butter has melted, add the flour and whisk continuously for 3 minutes to make a blonde roux. Slowly add the pork juices to the pan, whisking continuously until your reach a gravy-like consistency (2-3 cups). Remove the gravy from the heat and allow it to cool. If the gravy becomes too thick, add 1 tbsp of water at a time until desired consistency. Place gravy into a squeeze bottle.

Pickle the Vegetables
In a large bowl, whisk the vinegar and sugar until the sugar is dissolved. Add the jicama or daikon, carrots and jalapeños to the bowl. Allow the vegetables to soak for 1 hour. Drain the liquid from the vegetables.

Make the Lemongrass Aioli
In a saucepan on the stove over medium heat, melt 1 tbsp of butter. Once the butter is melted, add the garlic, ginger, lemongrass and mirin to the saucepan. Simmer for 5-10 minutes or until the liquid is reduced by half. Remove from the heat and add 1 tbsp of butter. Stir to combine. Strain the remaining liquid into a cup. Add the mayonnaise to the cup and stir to combine. Refrigerate the aioli in a squeeze bottle until ready to use.

Fry the Wonton
Heat the frying oil in a pot on the stove over medium heat until the temperature of the oil reaches 350 degrees. Make sure that the oil is at least 1 inch deep. Slice the wonton in half, making triangles. Place the wonton in the oil, four triangles at a time, and fry until crispy, about 15 seconds per side. Remove the fried wonton from the oil and allow them to cool on a bed of paper towels. Repeat the process until you’ve fried the desired amount of nachos.

Assemble the Bánh Mì Nachos
Place nachos on a plate. Drizzle lemongrass aioli over nachos. Top each fried wonton with 1 tbsp of shredded pork. Add a small amount (1 tbsp) of the pickled vegetables to the nachos. Drizzle the pork gravy over the bánh mì nachos. Garnish the nachos with a few sprigs of cilantro. Serve.

Reserve the Leftover Pork for Bánh Mì Sandwiches
Your leftover pork can be used to make more nachos or Bánh Mì sandwiches. View the Bánh Mì sandwich recipe here.