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
- 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.
- Heat oven to 425 degrees. Coat cabbage wedges with olive oil and roast for 15 minutes. Allow to cool slightly and then coarsely chop.
- 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.
- Mix together the Sriracha and mayonnaise. Serve the chopped cabbage topped with pickled vegetables, pork, sliced chili, cilantro and dressing.