Banh-Mi Wrap: Vietnamese Grilled Pork Wrap With Pickled Carrots And Mint

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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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