Ingredients:

  • 1 large Carrot, julienned
  • 1 medium Daikon Radish, julienned (approx. 200g)
  • ½ cup Distilled White Vinegar
  • ½ cup Warm Water
  • ¼ cup Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 5 lbs (680 g) Pork Shoulder or Tenderloin, sliced thinly against the grain
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Light Brown Sugar, packed
  • 1 tablespoon Sesame Oil
  • 4 cloves Garlic, minced
  • 2 Shallots, finely minced
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Lemongrass paste (optional)
  • 4 Vietnamese Baguettes (approx. 8 inches long)
  • 4 tablespoons Mayonnaise
  • 4 tablespoons Pork Liver Pâté (optional)
  • 1 medium Cucumber, sliced into long strips
  • 1 small bunch Fresh Coriander (Cilantro)
  • 1–2 Thai Bird’s Eye Chillies, thinly sliced
  • Vegetable Oil, for cooking

Instructions:

  1. In a bowl, whisk together the vinegar, warm water, sugar, and salt until the sugar is fully dissolved.
  2. Submerge the julienned carrot and daikon radish in the brine solution.
  3. Set aside at room temperature for at least 30 minutes while preparing the rest of the ingredients.
  4. In a large bowl, combine the soy sauce, fish sauce, brown sugar, sesame oil, garlic, shallots, pepper, and optional lemongrass. Mix thoroughly.
  5. Add the thinly sliced pork to the marinade, ensuring every piece is coated. Cover and refrigerate for a minimum of 1 hour, or up to 4 hours.
  6. Heat 1 tablespoon of vegetable oil in a large cast iron skillet or grill pan over medium-high heat until shimmering. Working in batches, lay the marinated pork slices in a single layer.
  7. Cook for 2–3 minutes per side. The sugar in the marinade should caramelise, giving the meat a beautiful, deep brown, slightly sticky crust.
  8. Once cooked through (internal temperature 145°F / 63°C), remove the pork to a cutting board and loosely tent with foil.
  9. Preheat your oven to 350°F (175°C). Slice the baguettes horizontally but not all the way through. Place the baguettes directly on the oven rack or a baking sheet for 3–5 minutes to achieve a light crisping.
  10. Open the warmed baguette. Spread a generous layer of pâté on one side (if using), and mayonnaise on the other.
  11. Place a substantial portion of the caramelised pork inside the bread, followed by cucumber slices.
  12. Thoroughly drain the pickled carrots and daikon and pile them atop the pork. Top with fresh coriander sprigs and sliced chillies. Press the sandwich together firmly and serve immediately.