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Recipe for mini banh mi with pork, slaw, and sriracha mayo

(Food styling by sheryl Julian and valerie Ryan; Photos by Aram Boghosian for The Boston Globe)

Serves 8

3thick boneless pork loin chops
Salt and black pepper, to taste
3tablespoons canola oil
¼green cabbage, cored and very thinly sliced
1carrot, shredded
2tablespoons seasoned rice
vinegar
½cup mayonnaise
1tablespoon sriracha, or more to taste
1tablespoon white horseradish
2ficelle or other slender French loaves
1jalapeno pepper, sliced into rounds
¼bunch fresh cilantro, leaves only

1. Sprinkle the pork on both sides with salt and black pepper. In a large skillet over medium heat, heat 2 tablespoons of the canola oil. When it is hot, brown the pork on both sides. Cover the skillet, lower the heat, and cook the pork for 5 minutes on a side or until a little pink in the center. Remove from the pan and leave to cool.

2. In a bowl, toss the cabbage, carrot, rice vinegar, salt, and remaining 1 tablespoon canola oil. Taste for seasoning and add more vinegar and salt, if you like.

3. In another bowl, whisk the mayonnaise, sriracha, and horseradish. Taste for seasoning and add more sriracha, if you like.

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4. Cut the bread into 2 or 3 inch lengths. With the knife parallel to the board, slice the pieces in half. Spread the mayonnaise mixture on all cut sides. Slice the pork and layer the meat with the cabbage mixture, jalapeno, and cilantro. Close the sandwiches.

Sheryl Julian

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