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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup asian fish sauce |
1 tablespoon honey |
2 tablespoons sugar |
1 teaspoon freshly ground pepper |
6 scallions, white and tender green parts only, thinly sliced |
2 cloves garlic, thinly sliced |
1 1/2 pounds pork tenderloin, thinly sliced |
6 (8-inch-long) rolls or 2 baguettes, cut into 8-inch lengths and split |
hoisin sauce and sriracha chile sauce |
vegetable oil, for grilling |
1/2 seedless cucumber, cut into 2-by- 1/2-inch matchsticks |
1 1/2 cups cilantro sprigs, loosely packed |
Directions:
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.
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