Asian Marinated Pork Buns with Pickled Asian Vegetables

I served these on steamed rice buns slathered with wasabi mayo, topped with as many of the pickles as you can fit on the bun.  A taste explosion!

 Marinate a pork tenderloin in a simple marinate made up of :

1/4 C. soy sauce
1/4 C, brown sugar
2 T. minced ginger
3 cloves minced garlic
cracked black pepper to taste
1 T. sesame oil
1 tsp. fish sauce

Mix this all together and place in a plastic bag, add the pork.  Refrigerate turning occasionally for 24 hours.  Place the pork on a foil lined roaster and cook at 425 degrees for 25 minutes.  Remove from the oven and let it rest until cooled.

Slice it as thin as possible.

My photos are out of order and there seems to be nothing I can do to change that.  The frustrations of blogging! I made these Asain pickles:

Brine:

• 1/2 Cup Rice Vinegar
• 1/2 Cup Apple Cider Vinegar
• 2 Tablespoons Kosher Salt
• 2 Tablespoons Honey
• 2 Tablespoons Yellow Mustard Seeds
• 1 Cup  water

You can use any combination of these veggies:

• Carrots
• Cucumbers
• Bell Peppers
• Jalapeños
• Onions
• Garlic
• Ginger
• Radishes

Mix the liquid and whisk until combined.  Pour it over the vegetables packed in a jar and refrigerate for at least 24 hours.

Back to the meat. Pour the remaining marinate over the meat and toss it to coat.                                                                                             

 Steam some rice buns, you can buy these at any Asian market in the freezer section. Spread with wasabi mayo or regular.  Top with the pickled veggies.  These can be eaten warm or cold.