Ingredients:

  • 1 cup Daikon radish, peeled and julienned (100g)
  • 1 cup Carrot, peeled and julienned (100g)
  • 1/2 cup White vinegar (120ml)
  • 1/4 cup Granulated sugar (50g)
  • 1/2 teaspoon Salt (3g)
  • 1 pound Pork shoulder, thinly sliced (450g)
  • 2 cloves Garlic, minced
  • 1 tablespoon Soy sauce (15ml)
  • 1 tablespoon Fish sauce (15ml)
  • 1 tablespoon Honey (15ml)
  • 1 teaspoon Five-spice powder (5g)
  • 1/2 teaspoon Black pepper (2g)
  • 2 Baguettes, about 8-10 inches long, preferably day-old
  • 2 tablespoons Mayonnaise
  • 2 tablespoons Pate (optional, can be store-bought)
  • 1/2 cup Cilantro leaves
  • 1 Jalapeño, thinly sliced (remove seeds for less heat)
  • Soy Sauce or Maggi seasoning (optional, for drizzling)

Instructions:

  1. Pickle the Vegetables: Combine daikon, carrot, vinegar, sugar, and salt in a bowl. Let sit for at least 30 minutes (ideally longer, even overnight). Drain before using.
  2. Marinate the Pork: Combine pork, garlic, soy sauce, fish sauce, honey, five-spice powder, and pepper in a bowl. Marinate for at least 1 hour.
  3. Cook the Pork: Cook the marinated pork in a skillet or grill pan over medium-high heat until cooked through and slightly caramelized.
  4. Prepare the Baguettes: Slice the baguettes lengthwise, being careful not to cut all the way through.
  5. Assemble the Sandwiches: Spread mayonnaise and pate (if using) on the inside of each baguette. Fill with marinated pork, pickled vegetables, cilantro, and jalapeño.
  6. Serve: Drizzle with soy sauce or Maggi seasoning (optional). Slice in half and serve immediately.