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1. Whisk together the egg yolk, lemon juice, vinegar, shallot, mustard and a pinch of salt until well combined.
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2. Add the oil a few drops at a time at first, then in a thin stream, whisking continuously until the mixture begins to thicken.
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3. Add the Sriracha, white pepper, and cilantro, and whisk a few times to mix well.
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4. Taste and adjust the seasoning.
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5. Store in an airtight container in the refrigerator for up to 1 week.
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1. Combine all the ingredients in a medium saucepan.
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2. Heat over medium-low heat, stirring often with a wooden spoon, for about 35 minutes, until it has reduced by about half and thickened.
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3. Remove from the heat and let cool.
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4. Store in an airtight container in the refrigerator for up to 3 weeks.
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1. Preheat the oven to 375u00b0 F
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2. Place the two loaves of bread in the oven for two minutes. Remove the bread from the oven and with the palm of your hand, press the loaves hard against a cutting board. Using a long, serrated knife, cut each loaf in half horizontally.
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3. Spread one tablespoon of the spicy mayo on the cut side of each bread slice.
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4. On one of the slices of each loaf, spread one tablespoon of the pineapple jam.
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5. Lay a slice of cucumber on top of the pineapple jam and sprinkle with a little salt.
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6. In a small nonstick skillet, heat the oil over medium-high heat and heat the two slices of pork on both sides, about 1 minute per side.
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7. Dab the pork slices a bit with a paper towel to remove excess oil, and place one piece on each of the slices of bread with the cucumber and pineapple jam along with some of the crisp pork skin.
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8. Add the lettuce and close the sandwiches.
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9. Serve immediately.
