Banh Mi Blitz Sliders

Pork

¼ cup sugar

⅓ cup fish sauce

⅓ cup fresh lime juice

1 teaspoon freshly ground black pepper

2 pounds pork tenderloin, thinly sliced

Sweet Heat Pickled Veggies

⅔ cup vinegar

⅔ cup sugar

5 carrots, peeled and thinly sliced

2-3 jalapeños thinly sliced (more or less based on level of heat you prefer)

Generous pinch of salt

Garlicky Mayo

1 cup mayonnaise

2 cloves garlic, minced

1 lime, zested and juiced

1 tablespoon garlic chili paste

Freshly ground black pepper

For serving

6 French rolls, split and toasted

1 large seedless cucumber thinly sliced on the diagonal

1 cup cilantro, coarsely chopped

For the pork: In a large bowl, mix sugar, fish sauce, lime juice and pepper until mixed well. Add sliced pork and marinate 2 to 3 hours in the refrigerator.

For the pickled veggies: In a large bowl, stir vinegar and sugar until sugar dissolves. Add carrots and jalapeños and refrigerate for at least 1 hour.

For the mayo: Mix all ingredients in a bowl until well combined; refrigerate until ready to use.

To serve: Heat grill to high heat (375-400 degrees). Sear meat on both sides until cooked through 1 to 2 minutes per side. Remove to a platter and keep warm.

Spread garlicky mayo on both sides of each roll. Stack 3 to 4 ounces of pork on each roll, followed by a pile of sweet heat pickled veggies, cucumber slices and fresh cilantro. Cut each sandwich into thirds. Enjoy with a cold beer and good friends.

Makes 18 sliders.

Melissa Brooks, Rockford