Sriracha Caramel Pork Sandwich

Sriracha Caramel Pork Sandwich with Slaw & Pickled Cucumber:

Ingredients:
For the Pork:
1 lb (450g) pork shoulder or pork belly, thinly sliced
2 tbsp vegetable oil
1/4 cup brown sugar
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sriracha
1 garlic clove, minced
1 small onion, thinly sliced
For the Pickled Cucumber:
1 cucumber, thinly sliced
1/4 cup rice vinegar
1 tbsp sugar
1 tsp salt
For the Slaw:
2 cups shredded cabbage
1 carrot, julienned
2 green onions, thinly sliced
1/4 cup cilantro, chopped
1/4 cup mayonnaise
1 tbsp rice vinegar
1 tsp sugar
Salt and pepper to taste
For the Sandwich:
4 sandwich rolls or baguettes
Fresh cilantro leaves for garnish
Instructions:
Pickled Cucumber:
In a bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
Add the cucumber slices and mix well. Let sit for at least 30 minutes.
Slaw:
In a large bowl, combine the shredded cabbage, carrot, green onions, and cilantro.
In a small bowl, mix together the mayonnaise, rice vinegar, sugar, salt, and pepper. Pour over the vegetables and toss to coat. Set aside.
Pork:
Heat the vegetable oil in a large skillet over medium-high heat.
Add the brown sugar and cook, stirring constantly, until it melts and turns a deep caramel color, about 2-3 minutes.
Add the garlic and onion, and cook until fragrant, about 1 minute.
Add the sliced pork and cook until browned, about 5-7 minutes.
Stir in the fish sauce, soy sauce, and sriracha. Cook for another 2-3 minutes until the pork is cooked through and coated with the sauce.
Assemble the Sandwich:
Slice the rolls or baguettes in half and toast lightly if desired.
Fill each roll with a generous amount of the caramel pork.
Top with the slaw and pickled cucumber slices.
Garnish with fresh cilantro leaves.
Serve immediately and enjoy your Sriracha Caramel Pork Sandwich with Slaw & Pickled Cucumber!