Pork Banh Mi Flatbreads

🥘 Ingredients

• black pepper
• carrot
  6 oz
• cilantro
  ½ ounce
• cooking oil
  1 tsp
• flatbreads
  4 unit
• garlic powder
  2 tsp
• ground pork
  20 oz
• lime
  2 unit
• mayonnaise
  4 tbsp
• mini cucumber
  2 unit
• mozzarella cheese
  1 c
• olive oil
  1 tsp
• ponzu sauce
  24 ml
• salt
• shallot
  2 unit
• sriracha
  2 tsp
• sugar
  1 tsp

🍳 Cookware

• box grater
• baking sheet
• medium bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Wash and dry produce. Trim and thinly slice mini cucumber into rounds. Trim, peel, and grate carrot on the largest holes of a box grater . Roughly chop cilantro . Halve lime . Halve, peel, and thinly slice shallot .

   mini cucumber: 2 unit, carrot: 6 oz, cilantro: ½ ounce, lime: 2 unit, shallot: 2 unit
2. 

   2

   Place flatbreads , dimpled sides down, on a baking sheet (divide between two baking sheets for 4 servings). Rub tops with a drizzle of olive oil ; season with salt and black pepper . TIP: Line the baking sheet with foil first for easy cleanup! Toast on top rack until golden brown and crisp, ⏱️ 3-5 minutes . (For 4, toast on top and middle racks, swapping rack positions halfway through.)

   flatbreads: 4 unit, olive oil: 1 tsp, salt, black pepper
3. 

   3

   While flatbreads toast, in a medium bowl , combine cucumber, carrot, half the cilantro, juice from half the lime, sugar , and as much shallot as you like (juice from whole lime and 2 tsp sugar for 4 servings). Season with a big pinch of salt and pepper. Set aside to pickle. In a small bowl , combine mayonnaise with sriracha to taste.

   sugar: 1 tsp, mayonnaise: 4 tbsp, sriracha: 2 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground pork and season with garlic powder , salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4-6 minutes . In the last minute of cooking, add ponzu sauce and remaining cilantro.

   cooking oil: 1 tsp, ground pork: 20 oz, garlic powder: 2 tsp, ponzu sauce: 24 ml
5. 

   5

   Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; sprinkle evenly with mozzarella cheese and top with pork. Return flatbreads to top rack and bake until cheese melts and edges are golden brown, ⏱️ 5-6 minutes . (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

   mozzarella cheese: 1 c
6. 

   6

   Drizzle flatbreads with spicy mayo and slice into pieces. Divide between plates and top with as much pickled cucumber and carrot (draining first) as you like. Serve with remaining lime wedges on the side.