- 1/4 cup Asian fish sauce
- 1 tablespoon honey
- 2 tablespoons sugar
- 1 teaspoon freshly ground pepper
- 6 scallions, white and tender green parts only, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 1/2 pounds pork tenderloin, thinly sliced
- Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
- Hoisin sauce and Sriracha chile sauce
- Vegetable oil, for grilling
- 1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks
- 1 1/2 loosely packed cups cilantro sprigs
- 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.
- 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.
Hoppy IPAs are terrific with these bold sandwiches. Try one from California’s Central Coast, like Firestone Walker’s Union Jack.
Contributed By Photo © Con Poulos Published May 2012