Bánh Mì Rice Salad

• 3/4 cup plus 3 tablespoons rice vinegar, divided
• 4 tablespoons plus 1 teaspoon sugar, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 cup julienne-cut carrot
• 1 cup vertically sliced red onion
• 1 pound trimmed boneless pork shoulder, cut into very thin slices
• 2 tablespoons fish sauce, divided
• 1 tablespoon canola oil
• 1/2 English cucumber, thinly sliced
• 1 jalapeno, thinly sliced
• 1/2 cup fresh cilantro leaves
• 3 cups hot cooked brown rice
• Asian chili-garlic sauce (optional)

1. Combine 3/4 cup water, 3/4 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt in a medium saucepan; bring to a boil. Add carrot and onion; cook 30 seconds. Remove from heat, and let stand 25 minutes. Drain.
2. Place pork in a medium bowl. Add 1 tablespoon fish sauce, 2 teaspoons sugar, and remaining 1/2 teaspoon salt; massage into pork. Let stand at room temperature 20 minutes.
3. Heat oil in a large cast-iron skillet over high heat. Add half of pork; cook 3 minutes or until lightly charred, stirring once. Remove from pan; repeat with remaining pork.
4. Combine 1/4 cup water, remaining 3 tablespoons rice vinegar, remaining 2 teaspoons sugar, and remaining 1 tablespoon fish sauce in a small bowl, stirring until sugar dissolves.
5. Arrange cucumber slices, pork, pickled onion and carrot, jalapeno, and cilantro on a platter. Drizzle evenly with dressing. Serve with cooked brown rice and chili-garlic sauce, if desired.

rice vinegar, sugar, kosher salt, juliennecut carrot, red onion, pork shoulder, fish sauce, canola oil, cucumber, fresh cilantro, hot cooked brown rice, asian chiligarlic

Taken from www.myrecipes.com/recipe/banh-mi-rice-salad (may not work)