Dairy-Free Banh Mi Breakfast Sandwich

Instructions

1. 1Slice the about 450 g pork tenderloin into thin cutlets. In a bowl, combine the pork with 2 tablespoons soy sauce, 1 tablespoon honey, and 2 minced cloves garlic. Let the pork marinate for 15 minutes.
2. 2In a separate bowl, whisk together 1/4 cup rice vinegar and 2 tablespoons sugar until the sugar dissolves. Add the 1 cup carrots and 1 cup daikon radish, sliced thinly, to the vinegar mixture. Let the vegetables pickle for at least 15 minutes.
3. 3Heat a grill or a 30.48 cm skillet over medium-high heat. Add the marinated pork and cook for 3-5 minutes per side, or until the internal temperature reaches 63°C and the pork is no longer pink in the center. Remove the pork from the heat and let it rest for 5 minutes.
4. 4While the pork rests, prepare the sriracha mayo. In a small bowl, mix 1/2 cup dairy-free mayonnaise with 1 tablespoon sriracha until well combined.
5. 5Slice the 4 small baguettes in half lengthwise. Spread the sriracha mayo mixture evenly on the cut sides of both halves of each baguette.
6. 6Assemble the sandwiches by layering the rested grilled pork onto the bottom halves of the baguettes. Top the pork with a generous portion of the pickled carrots and daikon radish.
7. 7Add the fresh 1/4 cup cilantro and the 1 small jalapeno, sliced thinly, on top of the pickled vegetables. Place the top halves of the baguettes over the fillings.
8. 8Serve the Dairy-Free Banh Mi Breakfast Sandwiches immediately.

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