– 2 pork tenderloins, trimmed and sliced thin
– 1/2 red onion, sliced thin
– 4 radishes, sliced thin
– 1 jalapeno, sliced thin
– 1 cucumber, peeled and sliced
– 2 carrots, shredded or matchsticked
– 3 c. cooked basmati rice
– 1/2 c. half fat mayo
– 2 Tbsp sweet thai chili sauce
– Sprinkle of garlic powder
– 1 c. apple cider vinegar
– 1-2 Tbsp each of sugar & salt
– 3 Tbsp each of fish sauce and tamari
– 2 Tbsp honey
– Juice of 1 lime
– 1 Tbsp sesame oil
– 1/2 Tbsp each of ginger, garlic, lemon grass paste
1. In a small mason jar combine the marinade ingredients and shake well. Power over the thinly sliced pork in a zip lock or bowl and let marinate for a few hours.
2. In a small pan, warm the apple cider vinegar and stir in the sugar & salt until dissolved.
3. In a mason jar or sealable container, add the red onions, radishes, and jalapenos and pour over the pickling mixture. Let them pickle for at least 60 minutes, but preferably you will do this when you start the marinade.
4. In a large frying pan, over medium heat, fry the thinly sliced and marinated pork in 2-3 batches so that the pan is not over crowded. Each batch will take ~ 5 mins.
5. In a small bowl combine the half fat mayo, chili sauce, and a bit of garlic powder and mix well. Transfer to a condiment container if desired.
6. Plate with rice, pork, fresh & pickled veggies, and top with the sweet thai mayo!