I wanted to assemble the giant, baguette-sized sandwich, pack a kale salad in a mason jar (maybe border-line hipster? no judgement), pack up our flannel sleeping bag, & set out a romantic dinner on the marina docks, sailboat and the Chief in the background. We would drink bourbon from a thermos, the wind wouldn't blow our set up into the bay, and we would laugh at every one of the other's jokes. It would be perfect.
No pressure, sandwich, but you've got a grand scenario to live up to. Be cool.
serves 4 (or 3, or 2 with leftovers!)
for the pork marinade:
1/4 cup Bragg's liquid soy seasoning (or soy sauce)
2 tablespoons fish sauce
one 2 inch piece of ginger, peeled & minced
3 cloves garlic, minced
1/4 medium yellow onion, minced
2 tablespoons brown sugar
1/2 teaspoon freshly ground black pepper
3/4 pound pork tenderloin, cut crosswise into 1/2 inch wide pieces
for the pickled vegetables:
3/4 cup white vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon coarse salt
1 cup julienned carrots
1 cup julienned turnip
for the sandwich:
1 french baguette
1/3 cup mayo (veganaise or greek yogurt is also acceptable)
2 teaspoons sriracha
6 oz. store bought pork pâté, thinly sliced
1/3 English cucumber, cut into thin spears
10 cilantro sprigs
fried egg (totally optional)
Combine all marinade ingredient in a medium bowl. Add the pork tenderloin, stir to coat evenly and let marinate for 30 minutes.
To make the pickled vegetables, bring the vinegar, water, sugar, and salt to a boil in a small saucepan, stirring to dissolve the sugar. Add the carrots and turnip, remove from the heat and let cool to room temperature.
Preheat grill or grill pan over high heat. Grill the pork, turning once, until meat reaches 140F, about 3-4 minutes. Remove the pork from grill/grill pan let rest for 5 minutes, and thinly slice.
Preheat the broiler with the rack in the upper third position. Halve the baguette lengthwise. Place cut side up directly on the oven rack and broil until toasted and brown around the edges, 1-2 minutes. Remove from the oven.
Combine the mayo and sriracha in a small bowl, then spread evenly across the bottom of the baguette. Top with pâté, pork, cucumber spears, pickled carrots & daikon, cilantro & fried egg, if that's your dig. Close the sandwich, cut into portions & serve.
Source: adapted from Shutterbean
Listening to: Community