Banh Mi Salad with Pork

Banh Mi Salad with Pork

Makes 4 servings

1 English cucumber, sliced into quarter circles
1 large carrot, coarsely grated
3 cloves garlic, smashed
2 tsp minced ginger
1 tsp black peppercorns
1 cup rice vinegar
Juice of one large orange
1 small head cabbage cut into wedges
1-1/2 lb center cut pork loin or pork chops
1/3 cup mayonnaise
1 tbsp Sriracha
2 serrano chiles, sliced
1/2 cup fresh cilantro


  1. To pickle the vegetables, bring rice vinegar, minced ginger and orange juice to boil in a small saucepan. Combine carrot and cucumber in a medium bowl. Pour vinegar and orange juice over vegetables. Lower a strainer into the bowl and add garlic cloves and peppercorns.
  2. Heat oven to 425 degrees. Coat cabbage wedges with olive oil and roast for 15 minutes. Allow to cool slightly and then coarsely chop.
  3. Season pork with salt and pepper. Heat a drizzle of olive oil in a large skillet over medium high heat. Add the pork and cook for about 6 minutes per side or until it reaches an internal temperature of 145 degrees. Allow to rest for 5 minutes, then cut into slices.
  4. Mix together the Sriracha and mayonnaise. Serve the chopped cabbage topped with pickled vegetables, pork, sliced chili, cilantro and dressing.