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Nutrition Facts
Serving Size 432 g
(Approx. 4 Servings)
Amount Per Serving
Calories 700 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 870 mg 36%
Total Carbohydrate 74 g 24%
Dietary Fiber 6 g 24%
Sugars 11 g
Protein 35 g
Vitamin A 4% Iron 15%
Vitamin C 100% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Garlic Molasses Pork Banh Mi with Sriracha Ginger Mayo

Prep Time
40 minutes
Cook Time
15 minutes
Total Time
55 minutes
4  People


Recipe makes 4 Servings

1 Lb pork milanesa
2/3 cup(s) Cookwell and Company Garlic Molasses Marinade, divided use
1/2 cup(s) rice vinegar
2 Tbsp sugar
2 green onions, sliced very thin
1 bag (12 oz) H-E-B Fiesta Salad
1 Tbsp jalapeño pepper, seeded and very finely diced
1/4 cup(s) fresh cilantro, finely chopped
1 Tsp sesame oil
1 H-E-B Bake Shop French Baguettes
1/2 cup(s) mayonnaise
1 Tbsp Huy Fong Sriracha Hot Chili Sauce
2 Tsp ginger, freshly grated
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Slice pork into thin strips. Combine with 1/2 cup marinade and set aside for 30 minutes.
Combine vinegar, sugar, onions and sesame oil in a medium sized bowl. Add salad, jalapeño and cilantro to same bowl, stir to coat.
Cook baguette according to package direction.
Place a skillet over medium heat.
Cook pork strips in skillet until cooked through to an internal temperature of 145ºF - about 2 - 3 minutes. Remove from heat.
In a small bowl whisk mayonnaise, sriracha, remaining marinade and ginger.
Slice cooked baguettes in half lengthwise.
Place warm pork on open baguettes using tongs. Top with salad mixture and drizzle sriracha ginger mayo over the top


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