Ingredients
- 1/4 cup fish sauce
- 1 Tbsp honey
- 2 Tbsp sugar
- 1 tsp freshly ground black pepper
- 6 scallions, white and tender green parts only, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 1/2 lbs pounds pork tenderloin, thinly sliced
- 6 (8-inch-long) rolls or 2 baguettes, cut into 8-inch lengths and split
- hoisin sauce
- sriracha chile sauce
- vegetable oil, for grilling
- 1/2 seedless cucumber, cut into 2- x 1/2-inch matchsticks
- 1 1/2 loosely packed cups cilantro sprigs
Instructions
1
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.
2
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.
Recipe Statistics
23
Views
0
Ratings
0
Comments
Nov 2023
Added
Success
Recipe marked as cooked!
Comments (0)
No comments yet. Be the first to comment!