Banh mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint

Ingredients

• 1/2 cup sugar
• 1/2 cup distilled white vinegar
• 1/2 teaspoon kosher salt
• 4 cups shredded carrots (10 ounces)
• 1/4 cup soy sauce (I use gluten-free low-sodium tamari)
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 teaspoon five-spice powder
• 1 teaspoon garam masala, store-bought or homemade, recipe follows
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, crushed
• 1 small shallot, minced (about 3 tablespoons)
• 1 pound (1/2-inch thick) boneless center-cut pork loin chops
• 4 flour tortillas (gluten-free alternative: brown rice tortillas, or use small corn ones and make these as tacos!)
• Mayonnaise, as needed
• 1 English cucumber, sliced thinly on the bias
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 4 Fresno chiles, or jalapeno peppers, sliced thinly
• 2 limes, each cut into 4 wedges
• 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
• 3 tablespoons whole cloves
• 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
• 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)

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