\nby Jay Ducote\n4 servings\nPickling Brine:1 cup water1 cup rice wine vinegar¼ cup sugar1 large carrot 1 cucumber1 Jalapeño\nUsing a vegetable peeler, cut ribbons of carrot and cucumber. Thinly slice the jalapeños. Put carrots, cucumbers, and jalapenos in separate containers. In a saucepan combine water, rice wine vinegar and sugar over medium heat. Heat until sugar is dissolved. Set aside to cool. Once cooled, pour brine into each container until vegetables are submerged. Keep covered and refrigerated overnight.\nPork Patty:1 lb ground pork¼ cup green onion1 tsp ginger, minced2 Tbsp Jay D’s Spicy \u0026amp; Sweet Rub¼ cup panko\nSeason pork and form 4 patties using recipe above. Sear on each side until golden brown and cook for 4-6 minutes total.\nCilantro Yogurt Dipping Sauce:1 cup Greek yogurt½ bunch cilantro, finely chopped\nAsian BBQ Sauce:1 cup Jay D’s Louisiana Barbecue Sauce3 oz pineapple juice2 Tbsp dark brown sugar1½ Tbsp fresh ginger, minced3½ Tbsp low-sodium soy sauce2 tsp sesame oil1 tsp mirin2 tsp cornstarch\nCombine all ingredients and simmer for 15 min.\nTop patty with BBQ sauce. Toast bun, add cilantro yogurt on both sides, and top patty with pickled vegetables.