This is one of the easiest and quickest dinners that does not skimp out on flavor, trust me.
- One package of ground pork
- You could also use ground chicken, ground turkey, or tofu
- Fish sauce
- Soy sauce
- Ginger – about a tablespoon minced or grated
- Garlic – one or two cloves minced depending on the size
- Rice wine vinegar
- Sesame oil – if you have it
- Sub roll
- Olive oil
- Salt to taste
- Pickled Vegetables
- I use jalapeños, red onions, cucumber, carrots, red onion, and radishes for this recipe – use any combination of these vegetables.
- Mayo – Kewpie is my favorite
- Soy sauce
Heat up your pan (I use a wok) with a drizzle of olive oil if you are using the ground pork. If you are using ground chicken, turkey, or tofu, make sure you have enough oil to coat the bottom of the pan. Add in minced garlic and grated ginger and cook until fragrant. Then add in the ground pork and a sprinkle of salt. Let it sit and caramelize for a minute before stirring everything up. Then add a splash of fish sauce, soy sauce, and rice wine vinegar (this is actually how I measure – just trust your instincts). Once it pork is cooked, taste it. If it needs more salt, add some more soy sauce.
To make the spicy mayo add three spoonfuls of mayonnaise, a squirt of sriracha (about a teaspoon if you don’t like spice and a tablespoon if you do), a splash of soy sauce, and mix it up.
To assemble, take the rolls and toast them. I toast them with some olive oil in the oven, but you can also use a toaster. I put some of the spicy mayo right on the roll then add the meat then the pickled veggies and topped with more of the spicy mayo on the top and finally topped with some fresh cilantro.
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