Lemongrass Pork Banh Mi with Sriracha Mayo, Fresh Herbs and Pickled Vegetable

Preheat grill to medium (400 F)

Lemongrass Pork Skewer

2 lb ground pork
½ tsp ground star anise
2 T minced lemongrass
1 T brown sugar
2 T fish sauce
1 T crushed chili paste
1 tsp kosher salt

Cut the bottom 1/2 inch off each lemongrass stalk and trim the woody top portion of each stalk and discard. Peel the outer layers of each stalk until you reach the tender center. Thinly slice the stalks into coins, then very finely mince. Place all ingredients in a medium bowl. Vigorously mix using your hands until seasoning are dispersed throughout the meat. Using a baking sheet, mold the meat mixture onto a metal skewer. Drizzle with a little vegetable oil. Head out to the grill and lay the pork skewer on the preheated grill and close the lid. Cook for about 4 minutes or until the meat is set and will release from the grill. Gently roll the pork skewer onto the other side and continue to cook for another 4 minutes. Once cooked through, remove from the grill and place on baking sheet. Cover and allow to rest for an additional 4 minutes

Sriracha Mayo

Stir together ½ cup mayo plus1-2 tbsp. Sriracha. Cover and refrigerate until needed.

Pickled Carrot and Daikon

2 medium carrots peeled and grated coarsely
1 cup grated daikon radish
1 tbsp sugar
2 tsp kosher salt
1/2 cup white vinegar
1 cup warm water (to dissolve sugar)

2 mini cucumber, cut into strips
Fresh mint and cilantro
Sliced baguette
Crushed peanuts

To assemble, slide the pork skewers into the sliced baguette. Top with Sriracha mayo, fresh herbs, pickled carrots and daikon and crushed peanuts. Slice the baguette into suitable portion sizes and Enjoy!