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Alamo Peppers Spicy Banh Mi

 

 

  

 

Ingredients:

1 Carrot finely shredded
1 lb thinly sliced roast pork prepared in advance
4 oz thinly sliced Daikon radish
½ C Rice Wine Vinegar
1 Tbsp Cane Sugar
¼ tsp Minced Alamo Peppers Trinidad Moruga Scorpion
¼ C Soy paste
¼ C Soy sauce
½ tsp Sea Salt
1T Fish Sauce
1 Green onion finely sliced
1 Jalapeno finely sliced
2 Tbsp Vegetable oil
¼ whole white onion thinly sliced
Cilantro sprigs
Cucumber thinly sliced
French Baguette
Mayo

Combine rice wine vinegar, sugar, and sea salt. Wisk together until salt and sugar are dissolved. Add in carrots, radish, and white onion. Set aside. Combine soy paste, soy sauce, fish sauce, and Alamo Peppers Moruga Scorpion. Wisk together till smooth. Add roast pork to mixture to evenly coat. In a preheated oven, heat baguette for about 6 minutes until slightly crisp.  Take a sauté and heat on high till just smoking. Add in vegetable oil, then pork mixture to heat completely through about 2 minutes. Take baguette, slice open. Spread on mayo, and top with pork, jalapeno, carrot, radish, and white onion mixture. Top with cucumber, green onion, and cilantro. Enjoy!

 

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