Pork Shoulder Bánh Mì

Ingredients

• 2 crusty baguette lengths, split
• 12 oz Pork Shoulder, thinly sliced
• 2 Carrot, julienned
• ¼ cup rice vinegar + 1 tbsp sugar (quick pickle)
• 3 tbsp soy sauce + 1 tbsp honey + 2 cloves garlic (marinade)
• ½ cucumber, in ribbons
• Big handful cilantro
• Mayo + a little sriracha
• Sliced jalapeño

Method

1. Toss the Carrot with vinegar and sugar; leave to pickle 15 minutes.
2. Marinate the Pork Shoulder in soy, honey, and garlic 10 minutes, then sear over high heat until caramelized.
3. Toast the baguette, then swipe both sides with sriracha mayo.
4. Build: Pork Shoulder, drained pickles, cucumber, jalapeño, and a reckless amount of cilantro. Press and eat.