Grilled Pork Banh Mi

Serves four to six.

2 pounds boneless pork butt (cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width)

Marinade:

½ cup minced lemongrass

¼ cup finely chopped palm sugar (or brown sugar)

3 tablespoons fish sauce

1 teaspoon ground black pepper

2 shallots, peeled and minced

3 cloves garlic, peeled and minced

2 tablespoons toasted sesame oil

2 tablespoons peanut or vegetable oil

¼ cup dark soy sauce

Pickled Vegetables:

¾ cup rice wine vinegar

2 tablespoons honey or sugar

½ teaspoon coarse salt

1 cup julienned carrot

1 cup julienned daikon radish

To assemble:

4-6 8-inch baguettes or French rolls, sliced lengthwise

Mayonnaise or softened butter

4 to 6 ounces country-style pork pate, thinly sliced

1 cucumber, cut in half lengthwise, seeded and cut into thin strips

1 bunch cilantro, leaves picked

2 jalapeno peppers, (seeded if desired) thinly sliced

Sriracha chile sauce or sambal oelek chili paste, for serving

1. Lightly pound the pork slices with a meat pounder. Combine all of the marinade ingredients in a large zip top bag. Add pork slices and marinate at least 2 hours or overnight.

2. Bring vinegar and honey or sugar to a simmer in a small saucepan. Stir until combined and dissolved. Combine carrot and radish in a bowl and pour hot mixture over. Cool completely and chill until ready to serve.

3. Preheat grill or grill pan. Grill pork until it is nicely charred on both sides and meat is cooked through. Set aside while assembling sandwiches, or chill until ready to serve.

4. Smear baguettes with mayonnaise or butter. Arrange a layer of pate on the bottom, top with thinly sliced roast pork, and top the pork with pickled vegetables. To serve, finish banh mi off with cucumber strips, cilantro leaves, sliced jalapenos and a drizzle of chile sauce.