Banh Mi Wraps: Vietnamese Grilled Pork Wraps with Pickled Carrots and Mint

Ingredients:

• 450 g boneless cutlets from the center part of the pork tenderloin (1 - 1.5 cm thick)
• 1/4 cup soy sauce (I use gluten-free, low-sodium tamari)
• 2 tablespoons fish sauce
• 2 teaspoons of sugar
• 1 tsp 5 spice powder
• 1 teaspoon store-bought or homemade garam masala spice mix (see recipe below)
• 1/2 tsp ground black pepper
• 2 crushed cloves of garlic
• 1 small shallot, minced (about 3 tablespoons)
• 4 wheat flour tortillas (can be substituted with gluten-free brown rice tortillas or use corn tortillas and make some kind of tacos!)
• Mayonnaise if needed
• 1 English cucumber, thinly sliced ​​diagonally
• 1 bunch of fresh cilantro
• 1 bunch of fresh mint
• 4 thinly sliced ​​Fresno or jalapeño chili peppers
• 2 limes, cut into 4 wedges each

Pickled carrots:

• 4 tbsp. coarsely grated carrots (300 gr.)
• 1/2 cup table vinegar
• 1/2 tsp coarse salt
• 1/2 cup sugar

Chef Aarti's Homemade Garam Masala:

• 1/4 cup green cardamom pods (peeled and discarded), about 2 tablespoons seeds
• 3 tablespoons clove buds
• 4 large black cardamom pods (peeled and discarded), about 1 tablespoon seeds (optional)
• 3 large cinnamon sticks (if you buy it in the Indian section, you should get 3 tablespoons of bark pieces)

Preparation:

1. For pickled carrots: In a large bowl, mix the sugar, vinegar, and salt until completely dissolved. Add the carrots, stir, and let marinate for about 2 hours.
   
   For pork: In a resealable plastic bag, combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, and shallot. Seal the bag and shake until the sugar dissolves. Add the pork, massage the marinade into the pork, and let sit for an hour.
2. Before you begin cooking the meat, take a large cast-iron skillet. Place it over high heat and heat until it begins to smoke. Using tongs, remove the pork pieces from the marinade, shake off any excess, and place them in the skillet. Don't overcook the pork—the pieces shouldn't be touching! You want to sear the meat, not braise it.
   
   After about 2 minutes, turn each piece of meat over; they should be caramelized brown. Fry for another minute on the other side and remove from the pan. If cooking in batches, fry the remaining patties.
   
   Cut the cutlets into thin strips.
3. For sandwiches: Warm the tortillas over an open flame until they're soft and pliable. I also like them a little charred! If you don't have a gas burner, warm them in a frying pan over medium heat or in the microwave for 10-15 seconds.
   
   To the middle flatbreads Spread mayonnaise. Then top with a thin layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork strips, a few chili slices, and a squeeze of fresh lime juice. Wrap and secure with a toothpick. Wrap in parchment paper if you're taking them to go, or eat them right away if not!
   
   Garam Masala from Aarti: Place green cardamom seeds, cloves, black cardamom seeds, and cinnamon sticks in a spice/coffee grinder. Grind until finely ground. Store in an airtight container out of direct sunlight. Yield: about 1/2 cup.