*The night before you want to enjoy these sandwiches, prepare the pork and let it marinade as well as the pickled carrot/daikon.
Pork:
2 lb pork shoulder, sliced thin
3 cloves garlic, minced
2 tbsp soy sauce
4 tbsp sugar
4 tbsp rice vinegar
2 tbsp fish sauce
2 tbsp oyster sauce
4 tbsp oil
Pepper
Combine all marinade ingredients in a bowl along with the thinly sliced pork. Cover and let sit over night.
Pickled Carrot and Daikon:
1/2 carrot, julienned
1/2 small daikon, julienned
1/2 tbsp sugar
1/4 tsp salt
1/4 white vinegar
In a shallow bowl, place the carrot and daikon. Sprinkle with sugar and salt and pour over vinegar. Let sit for about 15 minutes then pour all ingredients into a jar or resealable container and pour enough water in to cover everything. Put in the fridge overnight.
Sandwiches:
Cucumber, julienned
Cilantro
Mayo
French Baguette (I used 2 big long bagettes, cut into 6 pieces so each piece was roughly 6 inches long)
On a medium high grill cook the marinated pork until cooked all the way through, turning once. Remove from grill. You can also place the pork on a baking sheet on a rack and place in the oven on Broil. It should take only about 4 minutes to cook since the meat is sliced thinly, but keep an eye on it.
Assemble sandwiches by smearing a small amount of mayo on one side of the bread. Top with charbroiled pork. Broil in the oven for 3-5 minutes until bread is slightly toasted and the meat is warmed through. Add drained pickled carrots and daikon, as well as cucumber and cilantro. It took many steps to get here, but you are finally able to savor and enjoy!
