GETTING READY

1. In a bowl, combine shallots, sugar, fish sauce, black pepper, sesame oil, garlic, lemongrass, peanut oil, and soy sauce.

2. In a zip-lock bag, place the pork strips, pour marinade, seal the bag and massage to coat well. Pop the bag in refrigerator overnight.

MAKING

3. Place pork slices on grill and cook until done. Remove from heat and set aside.

4. Toast some French rolls on grill.

SERVING

5. Serve pork on top of roll topped with mayo, julienne jalapeno, pickled carrot and cucumber, and cilantro.

TIPS

For Pickled Carrots and Cucumber

Whole cucumber – 1 (you can also use daikon raddish)

Carrots- 2 large, (I use the already shredded carrots in a bag)

Sugar- ½ cup

White vinegar- 1 ½ cups

Warm water- 1 cup

Place the carrots and cucumbers in a large bowl.

Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and cucumbers with the salt and sugar until well coated. Continue to mix the carrots and cucumbers with your hands until they begin to soften, about 3 minutes.

Rinse in a colander under cool water.

Add the carrots and cucumbers to a mason jar along with the rest of the ingredients. Let it sit overnight.