Two hands and extra napkins are required for this one. Tender, marinated pork is pan-fried until caramelized then generously layered in a toasted bun with spicy sriracha mayo, fresh cilantro, and a pickled mix of cucumbers, daikon radish, and carrots. Served with oven-roasted carrot fries and remaining spicy mayo for dipping.
Preheat Oven + Marinate Pork
Preheat oven to 475°F. In a bowl stir together fish sauce, garlic, half of the sugar, 1 tbsp. (2 tbsp. for 4 servings) oil, and salt and pepper to taste. Add pork to bowl and set aside to marinate. Wash and slice lime in half.
Roast Carrot Fries
Line a baking sheet with foil. In another bowl, toss carrot sticks with 1 tbsp. (2 tbsp. for 4 servings) oil and salt and pepper to taste. Spread carrots out on a single layer on baking sheet, place in oven immediately and set timer for 20 minutes.
Prepare Pickled Vegetables
Heat a saucepan over medium-high heat and add white wine vinegar and remaining sugar. Wash and slice the cucumbers crosswise into 1/8 inch rounds. Once vinegar is boiling, add the julienned carrot and daikon and cucumber. Toss to coat and remove from heat.
Prepare Spicy Mayo
In a small bowl, mix the mayonnaise and sriracha to taste and set aside. Wash and chop cilantro leaves.
Cook Marinated Pork
Heat a large skillet over medium-high heat and add marinated pork. Cook for 6-8 minutes or until pork is golden brown and caramelized. Squeeze juice from lime into skillet. Slice bun lengthwise and toast in oven for 2-3 minutes until golden.
Finish + Serve
Spread a spoonful of spicy mayo on one side of the bun, divide the meat, layer with pickled vegetables, and sprinkle cilantro on top. When the timer goes off, remove carrot fries from the oven and divide onto plates and serve with remaining spicy mayo. Enjoy!