The Quickie Banh Mi

Ingredients

• 1 1/2 cups rice wine vinegar
• Sriracha
• 1 large carrot, shredded with a grater or peeler
• 2 cucumber, peeled, seeded and cut into strips
• 1 red onion, thinly sliced
• Paté, thinly sliced
• 1 pound thin boneless pork chops
• Salt and freshly ground pepper
• 4 baguettes
• Mayonnaise
• 2 jalapenos, sliced
• Cilantro bunch

Directions

1. Pour the rice wine vinegar into a small bowl. Add 1 teaspoon of Sriracha, or a little more if you want extra heat, and whisk until smooth. Stir in the carrots, cucumbers and onion, then transfer the bowl to the refrigerator for 20 to 30 minutes.
2. Season the pork chops with salt and pepper. Set a sauté pan over medium-high heat, then cook the pork until it browns, just a few minutes per side. Take the pork out of the pan and slice it on the bias.
3. Cut the baguettes open lengthwise and spread a thin layer of mayonnaise inside each one. Spoon on as much Sriracha as you like over the mayo. Fill the sandwiches with the sliced pork, pâté slivers, jalapenos and marinated vegetables. Finish with cilantro and serve.