Pork Bahn Mi

Prep 15 min, Cook 3-6 hours / Serves 6

Slow Cooker, Worth the Wait, Dairy-Free

This Vietnamese sandwich is the perfect combination of sweet and spicy, hot and cold, crunchy and delicious. Be sure to toast the bun before you assemble the sandwich for extra crunch.

Ingredients:

1 1 ½ pound pork tenderloin

Salt and pepper

1/2 cup rice wine vinegar, divided

1 tablespoon sugar

1 cucumber, thinly sliced

1 carrot, shredded

1 daikon radish, shredded

1 jalapeno, seeded and minced

¼ cup chopped cilantro

¼ cup mayonnaise

1 teaspoon hoisin sauce

1 teaspoon sriracha sauce

3 baguettes

Directions:

1. Place the pork tenderloin in the slow cooker with ¼ cup rice wine vinegar. Season the pork with salt and pepper. Cook on high for 3 hours, low for 6 hours. Remove from slow cooker. Let rest 10 minutes. Slice ½-inch thick slices.

2. In a bowl, combine the remaining ¼ cup rice wine vinegar with the sugar, whisking to dissolve the sugar. Add the cucumber, carrot, radish, jalapeno and cilantro to the bowl, tossing to coat.

3. In a small bowl, combine the mayonnaise, hoisin, and sriracha.

4. To assemble the sandwiches, warm the baguettes in the oven. Split open. Slather one side with the spicy mayonnaise. Top with the sliced pork and pickled vegetables.