About the Music: We just recently went to see the Motet play a show covering entirely Parlament Funkadelic on Halloween, and needless to say, we have been feeling a little funky ever since. We chose to ride out this vibe by making a playlist of extra funky edits of some classic jams including Crown Heights Affair all the way to Diana Ross. Oh, and a good friend of mine, Cooper Saver, provides us with the closing track, a smooth little edit of Sade’s Paradise.
Serves: 4
Prep Time: 1 hour
Ingredients:
1-1.5 pound pork tenderloin
1 tbsp brown sugar
2 tbsp soy sauce
3 tbsp fish sauce
2 tbsp maple syrup
1/2 tsp sesame oil
2 garlic cloves minced
1 tsp minced ginger
2 green onions sliced
salt and pepper to taste
leafy greens
4 sliced jalapeños
Fresh cilantro
pickled vegetables (we used carrots and cabbage
mayonnaise
1 loaf good french bread
vegetable oil
Directions:
Continuing the whole heady sandwich kick, this Vietnamese sandwich is something I have enjoyed at many a food truck in Los Angeles, but never something I have actually attempted to make…until now. It’s really dank. So fire up the tunes and let’s roll.
Take your heady pork log and cut it into 1/2 circles, across the grain. Cover the cut pork with Saran wrap and pound with a meat pounder (I used a rolling pin) until the pork is about 1/4 inch thick.
In a large bowl, mix the fish sauce, soy sauce, brown sugar, maple syrup, sesame oil, garlic, ginger, green onion, salt and pepper, and a couple slices of jalapeño. Plop your pork slices in the bowl and mix them around so everything is covered by your sweet and savory concoction. Let sit for about 30 minutes.
Put a skillet on high heat with a couple tablespoons of vegetable oil. Place pork slices on pan and cook until side is caramelized, 1-2 minutes. Flip and cook for about another minute. Try not to overcook them because they are just the pure danks when are juicy.
Stop and take a second to admire just how funky this playlist had been, and how its probably subconsciously embedded in you an insatiable love for the funk. Now assemble your sandwiches. Slice the loaf of french bread down the middle, cover one side with mayo, next some lettuce, then the pork slices, and pile the jalapeños, cilantro and pickled vegetables on top. Munch.
Adapted from Food52
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