Banh Mi (Curry Pork & Pickled Veggies)

For the Vietnamese Pickled Veggies:

1. Slice carrots, onion, cucumber, and garlic.
2. In a bowl, mix half cup of water, half cup of vinegar, 1/4 cup of sugar, 1 teaspoon of salt, garlic, and chili.
3. Pour this mixture over the sliced vegetables.
4. Chill the pickled veggies for 1-2 hours.
5. Enjoy with your Banh Mi!

For the Curry Pork:

1. Season the pork steaks generously with Adobo with curry, olive oil, curry powder, brown sugar, soy sauce, sesame oil, basil, ground red pepper, black pepper, and cumin.
2. Let the seasoned meat marinate for 20-30 minutes.
3. Add the marinated pork to a pan. You have two options:

    a. Add to the oven at 350°F (175°C) for 20 minutes, then take out and finish cooking in a skillet on the stove until crispy.

    b. Alternatively, leave the pork in the oven at 350°F (175°C), flipping it halfway through, and keep it in there until it is cooked through and crispy (total cook time typically around 40 minutes).

To Assemble the Banh Mi:

1. Slice open your Bolillo Bread.
2. Spread Real Mayo and optional butter on the bread.
3. Add the cooked Curry Pork.
4. Top with Vietnamese Pickled Veggies, fresh cilantro, green onion, and sliced jalapeño.
5. Enjoy your Banh Mi!