Crispy Pork Sandwiches: Spilled Milk #118

This is the sandwich you should be making right now!

Crispy chicken sandwiches are getting all the love this summer, but in the Midwest, crispy pork sandwiches have been a cultural food totem for generations. I make a hundred dishes with my lemongrass sambal, and I wanted to merge worlds. So I thought: Why not a sandwich with crispy, crunchy, meltingly tender pork, a bracing lemongrass aroma, a light kick from hot peppers and a refreshing finish from coleslaw? (If you don’t eat pork, you can make this recipe with chicken thighs without missing a beat.)

I made four sandwiches out of a one-and-a-half pound tenderloin. I always make big batches of the cole slaw and the sambal. Both will disappear in days.

Bottom line: All the different parts of this are mix and match, and together they eat like the Bee Gees sang: harmoniously.

Recipe: Crispy Pork Sandwiches