Categories: Salad
Ingredients
- 1 1/4 lb pork tenderloin, trimmed
- 5 garlic cloves
- 5 scallions, chopped
- 1 knob ginger, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 3 tbsp brown sugar
- 2 tbsp canola oil
- 3 tbsp soy sauce
- 1 tsp chili garlic sauce
- 1/4 cup mayo
- 1 1/2 tsp chili garlic sauce
- 1 demi baguette, halved lengthwise
- 1/2 cup hot water
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 1 tbsp shredded carrot
- 1 tsp grated fresh garlic
- 3/4 tsp chili garlic sauce
- 3 cups packed shredded napa cabbage
- 1 cup julienned carrots
- 1 cup sliced radishes
- 1/2 cup seeded and sliced cucumber
- 1/2 cup thinly sliced red onion
- 1/2 cup bean sprouts
- 1/2 cup cilantro
- 1/2 cup Thai basil leaves
Directions
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For the pork and baguette, freeze pork until firm, 30-45 minutes; slice into 1/2-inch-thick pieces.
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Mince garlic cloves, scallions, ginger, and 1/2 cup cilantro in a food processor; transfer to a bowl.
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Stir in 1/4 cup lime juice, 3 tbsp brown sugar, oil, 3 tbsp soy sauce, and 1 tsp chili garlic sauce. Toss in pork and marinade 30 minutes.
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Combine mayo and 1 1/2 tsp chili garlic sauce; spread on cut sides of baguette.
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Preheat grill to medium-high. Brush grill grate with oil.
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For the vinaigrette, whisk together water and 2 tbsp brown sugar until sugar dissolves. Stir in 2 tbsp soy sauce, vinegar, 2 tbsp lime juice, shredded carrot, grated garlic and 3/4 tsp chili garlic sauce.
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Grill pork, covered, until cooked through, 3 minutes per side; transfer to a plate. Reduce heat to medium and grill baguette, cut sides down, until grill marks appear, 2-3 minutes; cool and cut into bite-sized pieces.
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For the salad, arrange cabbage, julienned carrots, radishes, cucumber, red onion, sprouts, 1/2 cup cilantro, basil, pork and baguette pieces on a large serving dish; drizzle vinaigrette over salad.