-
1
Prepare the Do Chua: In a sterile jar, combine the rice vinegar, salt, sugar, and stir well. Add the carrots and daikon. Refrigerate until needed. (Ideally, you want to let the Do Chua marinate for 3 days. However, I have let it sit overnight and it's still pretty good. The Do Chua will keep for approximately 3 weeks).
-
2
Pound the pork loin steaks to 1/8 inch thickness, slice in half to make more manageable pieces, and set aside. To make the marinade - add the sugar, fish sauce, soy sauce, garlic, ginger, lemongrass, and daikon to a mixing bowl. Stir to combine. Transfer the marinade to a zip-top back and add the pork. Seal the bag and turn to coat. Refrigerate and allow to marinate for at least 30 minutes.
-
3
Combine the mayo and sriracha in a small bowl. Refrigerate until needed.
-
4
Heat a grill pan or other heavy-bottomed skillet over high heat - let the pan get 'screaming' hot. Working in batches, add the pork. Cook for 1-2 minutes per side, or until cooked through.
-
5
Slice the baguette lengthwise (lightly toast them if they need a little crisping up). Generously slather the sriracha mayo on the inside. Add the pork and as much of the Do Chua, jalapenos, and cilantro as you like. Cut in half and enjoy!
