Banh Mi Pork Salad

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Step 1

MAKE THE QUICK-PICKLED VEGETABLES: In a medium bowl, combine the cucumber, carrots, and salt. Place the garlic, ginger, and peppercorns in a 4 x 4-inch piece of cheesecloth; tie closed with cotton kitchen string, and place in the bowl. In a small saucepan, combine the vinegar and pineapple juice. Bring to a boil over medium heat; pour over the cucumber mixture. Place the bowl in the freezer to cool the vegetables while preparing the cabbage and pork.

Step 2

MAKE THE CABBAGE: Meanwhile, heat a cast-iron grill pan or cast-iron skillet over medium heat. Brush the cabbage wedges with 1 tablespoon of the olive oil and lightly season with salt and black pepper. Cook the cabbage, turning frequently, until charred all over, about 15 minutes.

Step 3

Let the cabbage cool slightly, then remove the cores and coarsely chop.

Step 4

MAKE THE PORK: In the same grill pan or skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Lightly season the pork chops with salt and black pepper. Cook the chops until golden brown and the internal temperature is 145°F, 5 to 6 minutes per side.

Step 5

Let rest for 5 minutes. Thinly slice the chops.

Step 6

MAKE THE DRESSING: While the pork is resting, in a small bowl, whisk together the mayonnaise and Sriracha.

Step 7

DRAIN the pickled vegetables in a colander and discard the cheesecloth packet.

Step 8

Place the chopped cabbage on a large platter.

Step 9

Arrange sliced pork, pickled vegetables, sliced jalapeño, and cilantro on top.

Step 10

Drizzle with the dressing and serve.