INGREDIENTS

Pickled Vegetables:

  • 1/3 cup seasoned rice vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup shredded carrots
  • 3/4 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced red onion

Pork Patties:

  • 1 1/2 pounds lean ground pork
  • 1/2 cup chopped scallions
  • 1 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

For Assembly:

  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons sriracha
  • 4 (7-8-inch) steak or sub rolls, halved horizontally
  • 1 English cucumber, peeled and thinly sliced
  • 1 large jalapeño pepper, cut into thin slices
  • 1/3 cup fresh cilantro leaves

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Combine the vinegar, sugar and salt in a small Anolon Nouvelle Copper Luxe Saucepan over medium heat and bring to a boil, stirring until the sugar dissolves. Remove the pan from the heat and stir in the carrots, bell pepper and onion. Let the vegetables stand 30 minutes, stirring occasionally.
  3. For the pork patties, combine the pork, scallions, fish sauce, hoisin sauce, salt and pepper in a bowl; mix well. Divide the mixture into four even sections and form each into a 6 1/2” to 7”-inch long, 1/2-inch thick patty.
  4. Combine the mayonnaise and sriracha in a small bowl and set aside.
  5. Place the rolls on a baking sheet and toast in the oven until the crust is crispy, about 8-10 minutes.
  6. Heat an Anolon Nouvelle Copper Luxe Sauté Pan
  7. Spread the cut sides (top and bottom halves) of each roll with the sriracha mayonnaise. Layer the cucumbers on the bottom halves of the rolls; top with the pork patties. Drain the pickled vegetables and place them over the pork; top with jalapeno slices and cilantro leaves, close the sandwich and serve immediately.
  • Yield: 4 Servings
  • Course: Vietnamese