Barbecue Bánh Mì Sandwich

Ingredients

Pork
1 lb (500 gm) boneless pork tenderloin

2–4 wooden or metal skewers

2 garlic cloves, minced

1 tbsp (15 mL) soy sauce

2 tbsp (30 mL) hoisin sauce

1 tbsp (15 mL) fish sauce

1 tbsp (15 mL) brown sugar

juice of 1 lime

Additional
1 large baguette, sliced lengthwise but not through

1 jalapeno, thinly sliced

cilantro

½ cucumber, thinly sliced

½ cup (125 mL) mayonnaise

sriracha, to taste

Pickles
½ cup (125 mL) carrots, peeled and shredded

½ cup (125 mL) shredded daikon

½ cup (125 mL) white vinegar

½ cup (125 mL) water

1 tsp (5 mL) salt

1 tsp (5 mL) sugar

Combine vinegar, water, salt and sugar. Add carrots and daikon to a jar, pour in brine, and refrigerate for at least two hours. Mix marinade. Thinly slice pork and marinate for at least four hours. Thread onto skewers.
Grill pork on high heat, turning every 2–3 minutes until cooked. Grill baguette cut side down to warm and lightly toast the edge, then build the sandwich as one and cut into 4. Spread mayonnaise on inside of baguette. Layer with cucumber, drained pickled vegetables, and pork. Top with cilantro, jalapeños, and a drizzle of sriracha.