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Author Notes: The idea for this sandwich started out as a vague thought about Vietnamese-style tacos. Why Vietnamese-style tacos you ask? Well, I’m not sure. I was thinking that taco toppings are like Vietnamese-style salads with generous amounts of fresh herbs, cabbage, onions and hot peppers.
So, I tried it. I marinated some pork tenderloins with shoyu, honey and ginger. I made a slaw from mango, cucumber, Napa Cabbage, serrano peppers, mint, cilantro, green onions and lime juice. Then I stacked everything on a corn tortilla. Hmmm, interesting, but ultimately the corn flavor of the tortillas didn’t complement the Asian flavors.
Not to be deterred, I tried again with ciabatta rolls. Much better this time! The sweet and spicy slaw was perfect on the pork and the ciabatta roll didn’t compete with the other flavors. - bitchincamero
For the pork
- 6 Ciabatta Rolls
- 2 pounds pork tenderloin
- 3 tablespoons Shoyu (or soy sauce)
- 3 tablespoons honey
- 2 teaspoons freshly grated ginger
For the slaw
- 1 barely ripe mango, shredded with a box grater (or food procssor attachment)
- 1 English (or Kirby) Cucumber, shredded
- 1 serrano pepper, thinly sliced
- 1 cup Napa cabbage, thinly sliced
- 1/2 cup cilantro leaves
- 1/4 cup mint leaves
- 3 tablespoons olive oil
- juice of 1 lime
- pinches salt
- 3 green onions, thinly sliced
- At least half an hour before you start cooking, marinate the meat by whisking the shoyu, honey and ginger together in a bowl. Coat the tenderloins, cover and refrigerate.
- Preheat the oven to 400° and heat a large, heavy skillet over medium-high. Coat the pan in a little oil or cooking spray (to prevent sticking), then add the tenderloins and marinade once the pan is hot.
- Sear them on each side until they become brown and the liquid reduces a bit. Tent the pan with aluminum foil and place in the oven for 25 minutes, or until the internal temperature reaches 140°. If you don’t have a meat thermometer, just slice it in the thickest part. The inside should be a very pale pink.
- Remove from oven and let rest for 10 minutes, then transfer to a cutting board and slice the tenderloins into 1/2-inch rounds. Return to pan and coat with any juices.
- While the pork is cooking, make the slaw by combining the mango, cucumber, green onions, serrano pepper, cilantro, mint, olive oil, lime juice and salt in bowl. Set aside.
- To assemble the sandwiches, halve the rolls then top with a few rounds of pork and a heap of the mango slaw.
- This recipe was entered in the contest for Your Best Pork Sandwich
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