In this version of Vietnam's iconic sandwich, out Grilled Pork Banh Mi is loaded with succulent grilled pork, fast pickled veggies, spicy Fresno peppers, and smooth elegant truffle mousse.
Combine and mix all marinade ingredients. In a bag or bowl, place the pork along with half of the marinade. Reserve the rest of the marinade for basting. Place the pork in the refrigerator overnight.
Pickle the Veggies
In a non-reactive bowl, mix the pickling ingredients. Add the carrots and radishes. Allow to pickle at least 4 hours or overnight.
Cooking the pork
Heat your grill to medium heat, about 350 degrees. Cook your pork loin or tenderloin until it reaches an internal temperature of 130 degrees. Keep in mind that if you are using a tenderloin it will cook a lot faster than a pork loin.
Remove the pork loin from the smoker and slice into ¼ inch thick slices (the pork may still be uncooked in the middle). Place the slices on a grill and baste with the reserved marinade. Cook for about 1 minute, then flip, baste, and cook for an addition minute. This step can also be done in a cast iron pan if your are making the recipe in an oven/stovetop.
Assembling the Sandwich
On the bottom of the sliced baguette slather some of the pate or mousse. Top with the grilled pork, lettuce, cucumber, Fresno or jalapeno pepper slices, and pickled veggies.
On the top half of the baguette, top with the sriracha mayo and cilantro. Enjoy!