Prep 2 hrs
Cook 5 mins
A cast iron skillet is required to accommodate the high heat for the sear. Recipe courtesy of Aarti Sequeira.
- 1⁄2 cup sugar
- 1⁄2 cup distilled white vinegar
- 1⁄2 teaspoon kosher salt
- 4 cups shredded carrots (10 ounces)
- 1⁄4 cup soy sauce
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon five-spice powder
- 1 teaspoon sriracha garlic sauce or 1 teaspoon garam masala
- 1⁄2 teaspoon fresh ground black pepper
- 2 garlic cloves, crushed
- 1 small shallot, minced (about 3 tablespoons)
- 1 lb boneless pork loin chop, center cut (cut 1/2-inch thick)
- 4 flour tortillas
- mayonnaise, to taste
- 1 English cucumber, sliced thinly on the bias
- 1 bunch fresh cilantro
- 1 bunch of fresh mint
- 4 jalapeno peppers, sliced thinly
- 2 limes (each lime cut into 4 wedges)
- For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours.
- For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour.
- When you're ready to cook the pork, place a large cast iron skillet over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan; don't allow the meats to touch another piece. You want the meat to sear, not steam.
- After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops.
- Slice the chops into thin strips.
- For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable, allowing a little char. If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick.