Grilled Pork Banh Mi

Now this is my idea of a hamburger!  I saw it in the Food & Wine Magazine.  Grilled pork, with the freshness and crunch of cucumber and coriander.  The sriarcha chile sauce is for die hard chili fans and absolutely tops off this dish but if you are planning on sharing it with the whole family, then leave that out and just use the hoisin on it's own.  The marinade is subtle and flavorful and really worthwhile doing a few hours ahead.  This is your perfect dish for a fun Saturday evening with friends over a few cold beers, so simple and very quick to prepare.  My husband gave me top points for this one, he was complaining he hadn't had anything spicy enough lately!

serves 6

Ingredients:
1/4 cup fish sauce
1 tblspn honey
2 tblspn sugar
1 tspn freshly ground pepper
6 spring onions, thinly sliced, white and tender green parts only
2 cloves of garlic
1 1/2 pounds pork tenderloin, thinly sliced
Six 8" lengths of baguette/crunchy long rolls
hoisin sauce and sriarcha chile sauce
vegetable oil, for grilling
1/2 seedless cucumber, sliced into 1/2" matchstick length pieces
1 large handful of coriander sprigs

Method:

• To make the marinade, blitz together the garlic, scallions, honey, sugar, fish sauce and pepper.
• Transfer the marinade to a bowl and add the sliced pork.  Refrigerate for 2-4 hours.
• Thread the pork onto 12 bamboo skewers
• Lightly toast the roll if preferred, spread the rolls with hoisin and sriracha.
• Light the grill, or grill plate and heat to a high temp.
• Brush the pork with vegetable oil and grill over high heat, turning, until just cooked, 4 minutes
• Place 2 skewers in each roll, close and pull out the skewers.
• Top with the cucumber and cilantro and serve.