Grilled pork banh mi with pickled vegetables

In a small bowl combine honey, dark sesame oil, soy sauce, tomato paste, brown sugar, chopped ginger, garlic and lemongrass (or lemon verbena); finish with toasted, roughly ground coriander seeds, stir and set aside.

Pound the thinly sliced pork thinner under folded plastic wrap.

Lay the pork on a tray or plate and cover both sides generously with the marinade.

Marinate covered in the fridge about an hour, or up to 24 hours; at least about 20 minutes while the rest is prepped.

Shred orange and white carrots on a mandolin and slice celery by hand to match; put in a mixing bowl.

Pour rice wine vinegar, salt and sugar over the vegetables, mix well and set aside, ideally about an hour to lightly pickle.

Thinly slice a jalapeno or two and red onion.

Get the grill very hot and grill the pork about three to four minutes per side, until charred with grill marks and fully cooked.

Split a small French loaf almost all the way through and grill both sides until lightly toasted outside and warm inside.

Spread with sriracha and cilantro mayo; stuff with the grilled pork, layers of pickled vegetables, red onion, sliced jalapeno and fresh cilantro, stems and all.