Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.

Step 2    

Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.

Suggested Pairing

Hoppy IPAs are terrific with these bold sandwiches. Try one from California’s Central Coast, like Firestone Walker’s Union Jack.

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