Categories
 30Mins Prep Time |
 2 Mins Cook Time |
 Skill Level |
people
Ingredients
- 1/4 cup Asian fish sauce
- 1 tablespoon Honey
- 2 tablespoons sugar
- 1 teaspoon Freshly ground pepper
- 6 Scallions
- 2 Baguettes
- 2 Garlic Cloves thinly sliced
- 1 1/2 pounds Pork tenderloins
- 1/2 Cucumber
- 1 1/2 cups Cilantro sprigs
- 1 teaspoon Hoisin Sauce
- 1 teaspoon Sriracha sauce
Cooking Instructions
- In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss.
- Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
- Transfer the marinade to a bowl, add the pork and toss.
- Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
- Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates.
- Brush the pork with 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.