Chrissy Teigen Grilled Pork Banh Mi Sandwiches with Quick Pickles

Recipe from "Cravings: Hungry for More", page 77. Go for soft, baguette-ish rolls. Active Time/ 45 minutes Total time/ 1hr 45 minutes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a heatproof medium bowl, combine the carrot, cucumbers, and onion. In a small saucepan, bring the vinegar, granulated sugar, salt, peppercorns, and chile to a boil. Reduce the heat and simmer for 3 minutes, then remove from the heat and let cool for 5 minutes. Pour over the vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Pickles will keep, chilled in the brine, for 1 week.

Step 2

Using a very sharp knife, cut the pork into ¼-inch-thick medallions. In a medium bowl, combine the brown sugar, soy sauce, oil, lime zest, lime juice, fish sauce, shallot, garlic, Sriracha, and white pepper. Add the pork and toss to coat. Cover and refrigerate for at least 1 hour and up to 4 hours. Drain the pork.

Step 3

Heat a heavy skillet or grill pan over medium-high heat until super hot. Add the pork, spreading it out as best you can, and sear until dark and caramelized, 2 to 3 minutes (try not to move the meat around a lot!), then flip it to finish cooking, another 2 to 3 minutes.

Step 4

Spread a generous amount of mayo on both sides of each baguette and squiggle with some Sriracha. Pile about ⅓ cup of pickles (shake ’em dry!) on the bottom half of each baguette.