A fresh sandwich with a spicy kick: flavourful pork drizzled with a spicy Korean dressing, crunchy vegetables, fresh cilantro and soft sourdough bread. A hearty, vibrant combination with the perfect balance of heat, freshness and rich flavour.

Ingredients

For this recipe, you will need:

• 4 slices of Mie et Cie Le Levain bread
• 250 g pork tenderloin or loin, thinly sliced
• 1 tbsp (15 ml) vegetable oil
• ½ cucumber, thinly sliced
• 1 small carrot, julienned
• 1 cup (250 ml) shredded lettuce
• ¼ cup (60 ml) fresh cilantro leaves
• Spicy Korean dressing:
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) honey or maple syrup
  • 1 tbsp (15 ml) gochujang
  • 1 tsp (5 ml) sesame oil
  • 1 small garlic clove, finely chopped

Make sure you have all the ingredients on hand before you begin preparing the recipe.

Directions

1. In a small bowl, mix all the Korean dressing ingredients.
2. Heat the oil in a skillet over medium-high heat. Cook the pork for 5–7 minutes, stirring, until cooked through and lightly browned.
3. Add about half the dressing to the skillet and stir to coat the pork. Remove from the heat.
4. Top two slices of bread with lettuce, pork, cucumber, carrot and cilantro.
5. Drizzle with a little of the remaining dressing, to taste.
6. Close with the remaining two slices of bread, cut and serve.

Chef's Tips

Prepare the vegetables ahead of time and keep them chilled: their crunch creates a lovely contrast with the warm pork. For cocktail-sized servings, cut each sandwich into quarters and secure the bites with picks.