Categories: Salad

Ingredients

• 1 1/4 lb pork tenderloin, trimmed
• 5 garlic cloves
• 5 scallions, chopped
• 1 knob ginger, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 3 tbsp brown sugar
• 2 tbsp canola oil
• 3 tbsp soy sauce
• 1 tsp chili garlic sauce
• 1/4 cup mayo
• 1 1/2 tsp chili garlic sauce
• 1 demi baguette, halved lengthwise
• 1/2 cup hot water
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp fresh lime juice
• 1 tbsp shredded carrot
• 1 tsp grated fresh garlic
• 3/4 tsp chili garlic sauce
• 3 cups packed shredded napa cabbage
• 1 cup julienned carrots
• 1 cup sliced radishes
• 1/2 cup seeded and sliced cucumber
• 1/2 cup thinly sliced red onion
• 1/2 cup bean sprouts
• 1/2 cup cilantro
• 1/2 cup Thai basil leaves

Directions

1. For the pork and baguette, freeze pork until firm, 30-45 minutes; slice into 1/2-inch-thick pieces.

2. Mince garlic cloves, scallions, ginger, and 1/2 cup cilantro in a food processor; transfer to a bowl.

3. Stir in 1/4 cup lime juice, 3 tbsp brown sugar, oil, 3 tbsp soy sauce, and 1 tsp chili garlic sauce. Toss in pork and marinade 30 minutes.

4. Combine mayo and 1 1/2 tsp chili garlic sauce; spread on cut sides of baguette.

5. Preheat grill to medium-high. Brush grill grate with oil.

6. For the vinaigrette, whisk together water and 2 tbsp brown sugar until sugar dissolves. Stir in 2 tbsp soy sauce, vinegar, 2 tbsp lime juice, shredded carrot, grated garlic and 3/4 tsp chili garlic sauce.

7. Grill pork, covered, until cooked through, 3 minutes per side; transfer to a plate. Reduce heat to medium and grill baguette, cut sides down, until grill marks appear, 2-3 minutes; cool and cut into bite-sized pieces.

8. For the salad, arrange cabbage, julienned carrots, radishes, cucumber, red onion, sprouts, 1/2 cup cilantro, basil, pork and baguette pieces on a large serving dish; drizzle vinaigrette over salad.

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