Ingredients
Carrot and Daikon Pickles
- 3 c rice wine vinegar
- 2 c water
- ½ c sugar
- 4 tsp. salt
- 20 peppercorns
- 2 star anise
- 3 large carrots
- 1 daikon radish
- ¼ c packed cilantro
Pork Marinade
- 3 lemongrass stalks
- 2 inches’ ginger
- 2 medium shallots
- 10 garlic cloves
- 6 tbsp. fish sauce
- ¼ c soy sauce
- ¼ c brown sugar
- 2 tbsp. rice wine vinegar
- 6 lb pork loin, thinly sliced
Cilantro Sauce
- 1 c cilantro
- 2 inches ginger
- 4 garlic cloves
- ¼ c sambal (sriracha paste)
- 1 -2 limes, zest and juice
- 3 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 c mayo
Sandwich
- Baguette
- Cucumber, sliced
- Cilantro sprigs
- Jalapeño, thinly sliced
- Baguette
- Cucumber, sliced
- Cilantro sprigs
- Jalapeño, thinly sliced
Directions
Carrot and Daikon Pickles
- The pickles are best if made at least 2 days in advance, 3 or 5 is best.
- In a medium pot add the ingredients from vinegar to star anise, heat until the sugar is dissolved.
- Peel the carrots and daikon radish, cut into medium length matchsticks, too long and you’ll pull them out of the sandwich while you eat.
- Add the carrots, daikon and cilantro into a large plastic container with a lid, toss it around to distribute the cilantro.
- Pour over the brining liquid and refrigerate for at least 3 days before use for best pickling.
Pork Marinade
- Roughly chop the lemongrass, ginger and shallots, add those and the garlic to a food processor, blitz until you have fine paste.
- Scrap the herb paste into the container you are going to marinade the pork in and add the remaining ingredients except the meat.
- Stir everything together, taste and adjust to your liking.
- Add the sliced pork loin, stir and marinade in the refrigerator for 4-8 hours.
Cilantro Sauce
- Into a food processor add the ginger and garlic, chop finely, add the sambal and grind into a paste.
- Add the cilantro, lime zest, lime juice, fish sauce and brown sugar, pulse a few times until the cilantro is chopped but not obliterated.
- Add the mayo and pulse until just combined, chill until needed.
Sandwich
- Cook the pork in a dry frying pan or on a large griddle, they cook quickly so keep a close eye on them and don’t over cook them, you want the center to to be a little pink.
- To assemble the sandwich slice open the baguette, smear sauce on both sides and stuff with the cooked pork, pickled vegetables and cucumbers, cilantro and jalapeno if desired.
