Ingredients
- Pickled Carrots:
- 1/2 cup sugar
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 4 cups shredded carrots (10 ounces)
- Marinated Pork:
- 1/4 cup soy sauce (I use gluten-free low-sodium tamari)
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon five-spice powder
- 1 teaspoon garam masala, store-bought or homemade, recipe follows
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, crushed
- 1 small shallot, minced (about 3 tablespoons)
- 1 pound (1/2-inch thick) boneless center-cut pork loin chops
- Sandwiches:
- 4 flour tortillas (gluten-free alternative: brown rice tortillas, or use small corn ones and make these as tacos!)
- Mayonnaise, as needed
- 1 English cucumber, sliced thinly on the bias
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 4 Fresno chiles, or jalapeno peppers, sliced thinly
- 2 limes, each cut into 4 wedges
Description
For The Pickled Carrots: In A Large Bowl, Whisk Together The Sugar, Vinegar, And Salt Until Dissolved. Add The Carrots, Toss To Coat And Allow To Pickle For About 2 Hours. For The…
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