Quantity | Ingredient |
---|---|
1/2 Package | Asian Micro Blend |
4 Slices | Pork Belly |
2 Tbsp | Mayonnaise |
1 Tbsp | Sriracha |
1 | Carrot, julienned |
1/2 | Cucumber, thinly sliced |
4 | Radishes, thinly sliced |
1 | Jalapeno, thinly sliced |
2 | Hoagie Style Buns |
Heat a large skillet over medium heat until hot. Add pork belly and cook 2-3 minutes per side until golden, crispy and cooked through. Remove from pan and place on paper towel to drain.
In a small bowl, combine mayonnaise and sriracha, set aside. Slice hoagie buns down centre, lengthwise.
Divide ingredients amongst both sandwiches.
Enjoy!