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1
For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved.
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2
Add the carrots, toss to coat and allow to pickle for about 2 hours.
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3
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.
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4
Seal and shake until well dissolved.
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5
Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour.
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6
When you're ready to cook the pork, grab a large cast-iron skillet.
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7
Place the pan over high heat until it is smoking.
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8
Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan.
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9
Don't crowd the pan - no meat should be touching!
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10
You want the meat to sear, not steam.
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11
After about 2 minutes, flip each chop; it should be a caramel brown color.
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12
Cook another minute on the other side and remove from the pan.
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13
If you're cooking in batches, cook the remaining chops.
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14
Slice the chops into thin strips.
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15
For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable.
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16
I also like to char them a little!
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17
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.
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18
Smear a little mayo down the middle of the tortilla.
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19
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.
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20
Wrap, and secure with toothpick.
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21
Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!
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22
Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine.
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23
Store in an airtight container away from direct sunlight.
