Name: Bahn Mi Puffy Tacos
Ingredients: 1/2 pound boneless pork chop cut into; 1/4 inch pieces; 1 tablespoon fish sauce; 2 tablespoons soy sauce; 2 teaspoons honey; 2 teaspoons dark brown sugar; 1 tablespoon garlic finely minced; Ground black pepper (to taste); 1 carrot peeled and shredded; 4-5 few radishes thinly sliced; 1/2 medium cucumber thinly sliced; 1/2 cup white vinegar; 3 tablespoons sugar; 1 teaspoon kosher salt; 4-6 corn tortillas; 1 jalapeño, thinly sliced; Cilantro, to taste; Spicy mayo (equal parts Sriracha and mayonnaise); Oil for frying

Pork

Allow to marinate for at least 2 hours or overnight.

Drain off the pork marinade. Heat a little bit of oil in a pan, and cook the pork until caramelized. Should take about 5 minutes.

Carefully lower one tortilla at a time into the oil. Once the tortilla begins to puff up and rise to the top, gently push the edge of a metal spatula into the center, bending it in half like a taco shape. Hold in place and cook until golden brown.

Drain on paper towels and repeat the process.

To assemble: Fill the puffy taco shells with the caramelized pork, and top with the pickled vegetables, jalapeño, cilantro, and a drizzle of spicy mayo.

Spicy mayo (equal parts Sriracha and mayonnaise)

Pickled Vegetables

Make the pickles: In a bowl or sealable container, mix vinegar, sugar, and salt.

Then mix in the vegetables and let sit for at least 1 hour.