Banh-Mi Wrap

23 ingredients
6 steps

Ingredients

  • Pickled Carrots
  • 1/2 cup sugar
  • 1/2 cup distilled white vinegar
  • 1/2 teaspoon kosher salt
  • 4 cups shredded carrots (10 ounces)
  • Marinated Pork
  • 1/4 cup soy sauce
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 1 teaspoon five-spice powder
  • 1 teaspoon sriracha garlic sauce or 1 teaspoon garam masala
  • 1/2 teaspoon fresh ground black pepper
  • 2 garlic cloves, crushed
  • 1 small shallot, minced (about 3 tablespoons)
  • 1 lb boneless pork loin chop, center cut (cut 1/2-inch thick)
  • Sandwiches
  • 4 flour tortillas
  • mayonnaise, to taste
  • 1 English cucumber, sliced thinly on the bias
  • 1 bunch fresh cilantro
  • 1 bunch of fresh mint
  • 4 jalapeno peppers, sliced thinly
  • 2 limes (each lime cut into 4 wedges)

Directions

  1. 1
    For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours.
  2. 2
    For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour.
  3. 3
    When you're ready to cook the pork, place a large cast iron skillet over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan; don't allow the meats to touch another piece. You want the meat to sear, not steam.
  4. 4
    After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops.
  5. 5
    Slice the chops into thin strips.
  6. 6
    For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable, allowing a little char. If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick.

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