Cooking Instructions
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Step 1
Prepare the Do Chua: In a sterile jar, combine the
Rice Vinegar (300 mL)
,
Salt (6 g)
,
Granulated Sugar (8 g)
and stir well. Add the
Carrots (2)
and
Daikon Radish (1)
. Refrigerate until needed.
Step 2
Pound the
Pork Loin Steak (680 g)
steaks to 1/8 inch thickness, slice in half to make more manageable pieces, and set aside.
Step 3
To make the marinade – add the
Granulated Sugar (25 g)
,
Fish Sauce (30 mL)
,
Low-Sodium Soy Sauce (45 mL)
,
Garlic (2 cloves)
,
Fresh Ginger (6 g)
,
Lemongrass (1 bulb)
, and
Daikon Radishes (20 g)
to a mixing bowl. Stir to combine.
Step 4
Transfer the marinade to a zip-top back and add the pork. Seal the bag and turn to coat. Refrigerate and allow to marinate for at least 30 minutes.
Step 5
Combine the
Mayonnaise (115 g)
and
Sriracha (20 g)
in a small bowl. Refrigerate until needed.
Step 6
Heat a grill pan or another heavy-bottomed skillet over high heat – let the pan get ‘screaming’ hot. Working in batches, add the
Canola Oil (as needed)
and pork. Cook for 1-2 minutes per side, or until cooked through.
Step 7
Slice the
Mini French Baguettes (4)
lengthwise and lightly toast them if they need a little crisping up.
Step 8
Generously slather the sriracha mayo on the inside. Add the pork and as much of the Do Chua,
Jalapeño Peppers (4)
, and
Fresh Cilantro (to taste)
as you like. Cut in half and enjoy!
