What I ate: Caramelized Pork Banh Mi

With a freezer full of meat from our giant True Organic order, and more on the way from another deal we just bought, Jack and I have been working overtime cooking delicious random meals. This week on the menu was a Caramelized Pork Banh Mi sandwich, found on our beloved food52 site - seriously, these guys have not steered us wrong once. Not once. They're good people, good people with great food (those are the best kinds of people, so you know).

There's not much to this recipe, it's actually pretty easy to throw together,

especially because we are HUGE fans of all asian, and asian-inspired cuisine

resulting in us having a cupboard full of spices, oils, sauces and vinegars 

that are often required in recipes like these.

Since we need the radishes and carrots needed to be pickled

and the green onions, ginger and garlic were required for the marinade

we began by chopping all our fresh vegetables.

Next we got to cooking the meat. 

This is something I usually mess up because meat stresses me out.

I get all nervous that it's not cooked through, which is funny

because if I'm at a restaurant I don't question anything -

I even like steak and tuna tartare.

That's pretty much it folks. 

I just assembled the sandwiches like a pro and then

we chowed down like there was no tomorrow

...which of course there was, so we got to do it all over again!

Delicious.

One key thing to remember: do not put on too much pate. I did and I was not a fan.