Makes four sandwiches.
Ingredients
- 24 to 32 inches sub bread
- 2 lbs. pork loin, cut into ¼ inch thick pork chops
- ½ cup teriyaki marinade
- 2 large bunches cilantro
- 2 jalapenos, sliced
Pickled Veggies Ingredients
- 3-5 large carrots, cut into oversized matchsticks (¼” x ¼” x 2”)
- 1 small daikon radish, cut into oversized matchsticks (¼” x ¼” x 2”)
- 3 cups water
- 3 cups white vinegar
- 1½ cups sugar
- 3 pinches salt
- 1 tbsp black peppercorn
- 2 leaves bay leaves
- 8 sprigs fresh thyme
Garlic Aioli Ingredients
- 3 egg yolks
- 1 shallot, peeled
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2-3 pinches salt
- 1-2 pinches pepper
- 4 heads roasted garlic
- 4 cups canola or vegetable oil
- ½ cup water
Instructions
One day before the cook marinate the pork in your favorite teriyaki marinade and place it in the refrigerator.
On the day of the cook, remove the pork chops from the refrigerator 45 minutes before cooking.
Set the EGG for direct cooking without the convEGGtor at 500°F/260°C.
Place the pork on the EGG and cook 1½ to 2½ minutes per side. Once the internal temperature reaches 160°F remove from the EGG and let rest. More teriyaki can be added if desired.
To assemble the sandwich, split the submarine roll and lather with a heavy amount of garlic aioli. Add 6-8 oz. of the teriyaki pork. Nest, add 2-3 oz. of the pickled carrots and daikon radish, 4 slices of jalapeño, and a large bunch of cilantro to the top of the sandwich. Wrap the sandwich in foil to let flavors come together; enjoy!!