The addition now has a floor but still no air conditioning. It’s super hot and I’m back on the hunt for food that will be tasty but will not heat-up my house.

Have I mentioned that it’s hot?

I have freely admitted how much I watch the Food Network and one of their newer addiction worthy shows was “The Great Food Truck Race”. (Isn’t admitting you have a problem the first step to recovery 🙂

My favourite team was the Vietnamese, sandwich truck team that made banh mi (still slightly surprised they didn’t win). The sandwiches all looked so incredible fresh.

Must have this often.

The original recipe is here.

Here is what I did…
For the pork:
10 cups water
1/2 cup kosher salt
1/2 cup granulated sugar
3 medium garlic cloves, crushed
1 T. crushed chillies
1 tablespoon black peppercorns, cracked
3 pounds boneless pork tenderloin

Let sit in this mixture overnight and then bbq at medium heat. Let sit for a few minutes before cutting.

For the pickled carrots:
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon kosher salt
1 1/2 cups peeled and coarsely shredded carrots (from about 3 medium)-I used the slicer side of my box grater
Let sit over night

To assemble:

1 French baguette (sliced like a bun with the hinge attached), spread with mayonaise mixed with chili and garlic sauce to taste.

Top with a salad made of 1/4 cup cilantro, 1/4 cup mint and 1/2 head of leaf lettuce and 2 ribs of celery,

the sliced pork and carrot salad.

Fun leftover alert!
I’ll show what to do with the rest of the pork later today!
Stay cool 🙂