makes 4-6 servings
recipe slightly adapted from Mad Hungry Cravings
for the pork marinade:
- 1/4 cup dark soy sauce
- 2 tablespoons fish sauce
- one 2 inch piece of ginger, peeled & minced
- 3 cloves garlic, minced
- 1 large shallot, minced
- 2 tablespoons brown sugar
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound pork tenderloin, cut crosswise into 1/2 inch wide pieces
for the pickled vegetables:
- 3/4 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- 1 cup julienned carrots
- 1 cup julienned daikon
for the sandwich:
- 1 french baguette
- 1/3 cup Greek yogurt (or mayonnaise)
- 2 teaspoons sriracha
- 6 oz. store bought pork pâté, thinly sliced
- 1/3 English cucumber, cut into 16 spears
- 10 cilantro sprigs
- 1 jalapeño, thinly sliced
- fried egg (totally optional, yet awesome)
Combine all marinade ingredient in a medium bowl. Add the pork tenderloin, stir to coat evenly and let marinate for 30 minutes.
To make the pickled vegetables, bring the vinegar, water, sugar, and salt to a boil in a small saucepan, stirring to dissolve the sugar. Add the carrots and daikon, remove from the heat and let cool to room temperature.
Preheat grill or grill pan over high heat. Grill the pork, turning once, until meat reaches 140F, about 4 minutes. Remove the pork from grill/grill pan let rest for 5 minutes, and thinly slice.
Preheat the broiler with the rack in the upper third position. Halve the baguette lengthwise. Place cut side up directly on the oven rack and broil until toasted and brown around the edges, 2 minutes. Remove from the oven.
Combine the yogurt (or mayo) and sriracha in a small bowl, then spread evenly across the bottom of the baguette. Top with pâté, pork, cucumber spears, pickled carrots & daikon, cilantro & jalapeños. If you’re down with a fried egg, add that too! Close the sandwich, cut into portions & serve.