recipes | NYC Expeditionist

Ingredients

• 2 lbs tomatoes (I used a mix of grape and cherry tomatoes, though it's probably best to use Romas)
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil, plus 2 tablespoons for cooking the sausage
• Salt and pepper to taste
• 6 cloves garlic, sliced
• 1 lb orecchiette
• 1 lb spicy chicken sausage, casing removed
• a handful of fresh basil, chopped
• 1/4 cup Asian fish sauce
• 1 tablespoon honey
• 2 tablespoons sugar
• 1 teaspoon freshly ground pepper
• 6 scallions, white and tender green parts only, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 1/2 pounds pork tenderloin, thinly sliced
• Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
• Hoisin sauce and Sriracha chile sauce
• Vegetable oil, for grilling
• 1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks (We also used pickled veggies in addition to the cucumbers)
• 1 1/2 loosely packed cups cilantro sprigs