Ingredients
- For The Pork Chops
- 4 Villari Prime Boneless Pork Chops (thinly sliced, about ½-inch thick)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp vegetable oil
- For The Pickled Vegetables
- 1 cup julienned carrots
- 1 cup julienned daikon radish (or substitute with cucumber)
- ½ cup rice vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tsp salt
- For The Sandwich
- 4 small baguettes or French rolls, toasted
- ¼ cup mayonnaise
- 1 tbsp sriracha (optional, for heat)
- Fresh cilantro sprigs
- Sliced jalapeños (optional)
Directions
- In a small bowl, mix soy sauce, fish sauce, honey, garlic, and ginger.
- Place pork chops in a resealable bag or shallow dish, pour the marinade over, and let them marinate for at least 30 minutes (or up to 4 hours in the fridge).
- In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat until the sugar dissolves, then pour over the carrots and daikon in a bowl. Let it sit for at least 30 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook the pork chops for 2–3 minutes per side until golden brown and cooked through. Remove from heat and let rest for a few minutes, then slice into strips.
- Mix mayonnaise and sriracha (if using) and spread on both sides of the toasted baguette.
- Layer the sliced pork, pickled vegetables, fresh cilantro, and jalapeños.
- Serve immediately while the bread is still warm and crisp.
