Bánh Mì Salad with Sriracha Vinaigrette

FOR THE SWEET AND SPICY PICKLED ONIONS:

1. Place onion and jalapeño slices in a heatproof medium-sized bowl.
2. In a small pot, combine vinegar, sugar, and salt. Bring to a simmer over medium heat and cook, stirring, until sugar has dissolved. This should take just a couple minutes. Pour hot vinegar mixture over onion and jalapeño slices. Cover bowl with plastic wrap and set aside for at least 25 minutes. These can be kept in the refrigerator for about a week.

FOR THE SRIRACHA VINAIGRETTE:

1. In a blender, or with an immersion blender, combine garlic, Sriracha, vinegar, oil, and honey. Purée until smooth and then season with salt. Set aside.

FOR THE ASIAN PULLED PORK:

1. Preheat oven to 350°.
2. In a large heavy pot or French oven, heat vegetable oil over medium-high heat. Sprinkle pork generously with salt, then add pork to the pot and sear on all sides until browned, about 10 minutes total. Add onions, garlic, jalapeños, amino acids, vinegar, sugar, and broth. The liquid will not completely cover the meat. Bring liquid to a simmer, then cover the pot and place in oven for 3-1/2 to 4 hours, turning the pork halfway through. Cook until pork is completely tender and falling apart.
3. Transfer meat to a platter and let cool slightly. Use a fork to pull meat into shreds, discarding any fat, gristle, and bone. Return shredded meat to the pot with the cooked-down broth, onions, and jalapeños left from the braising. Cook on stove top over medium heat until some of the liquid has further reduced and the meat is very moist. Season with salt. You will have more pork than this salad recipe calls for, but it’s so delicious you’ll have no problem with eating it at another meal!

FOR THE SALAD:

1. In a large bowl or on a large platter, combine mixed greens, mint, cilantro, carrots, and bell pepper. Drizzle the salad with the vinaigrette and toss until coated. Top with the pulled pork and pickled onions. Serve immediately.