Bánh Mì With Pickled Japanese Turnips From 'Little Jars, Big Flavors'

• 1 cup shredded carrots
• 1 cup
• , coarsely chopped
• 1/4 cup juice from
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 pound liverwurst
• 1/4 cup mayonnaise
• 1/2 teaspoon freshly ground pepper
• 8 thin boneless pork loin cutlets (1 pound)
• 1/2 teaspoon Chinese five spice
• 1 tablespoon dark sesame oil, divided
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon Asian chili-garlic sauce
• 2 (8.5-ounce) French bread baguettes (about 16 inches long)
• 1/2 cup loosely packed cilantro sprigs
• 1 cup thinly sliced English cucumber
• 1 jalapeno pepper, thinly sliced
• 4 green leaf lettuce leaves

1. Preheat oven to 350u0b0. Toss together first 5 ingredients in a small bowl. Process liverwurst, mayonnaise, and freshly ground pepper in a food processor until smooth.
2. Sprinkle pork evenly with Chinese five spice. Cook 4 pork cutlets in 1 teaspoon hot sesame oil in a large nonstick skillet over medium-high heat for 2 minutes on each side or until golden brown. Repeat with remaining pork and 1 teaspoon oil.
3. Stir together remaining 1 teaspoon sesame oil, hoisin sauce, soy sauce, and chili-garlic sauce in a shallow dish. Add cooked pork to sauce, turning to coat.
4. Place baguettes on oven rack, and bake at 350u0b0 for 4 minutes or until warm and crisp. Cut each baguette in half crosswise; cut bread halves lengthwise. Spread liverwurst mixture on cut sides of bread. Place turnip mixture, cilantro, cucumber slices, pork cutlets, jalapeno slices, and lettuce on bottom halves of bread; cover with top halves of bread.

carrots, sugar, salt, liverwurst, mayonnaise, freshly ground pepper, pork loin cutlets, spice, sesame oil, hoisin sauce, soy sauce, asian chiligarlic, bread baguettes, cilantro, cucumber, pepper, green leaf

Taken from www.seriouseats.com/recipes/2013/07/banh-mi-with-pickled-turnips-recipe-from-little-jars-big-flavors.html (may not work)