Ingredients
Pickles

1 Daikon Radish

2 Carrots

2 cup water

2 cup vinegar

pinch of sugar

salt
Pork

1 lb pork shoulder sliced thin

1 tbsp Fish Sauce

1 tbsp Sesame Oil

1 tbsp Hoisin

1 tbsp Honey

1 ½ Shallot Finely Diced

8 cloves Garlic (less is fine but I love garlic)

1 ½ tbsp Grated Ginger

1 tbsp Sesame Seeds

1 stalk lemongrass finely sliced (optional)
Sandwich Assembly

Mayo

maggi seasoning

cucumbers

jalapeños

cilantro

Bun
Directions
Pickles
Step 1
Peel and slice the carrot and daikon into little matchsticks. Salt them and let sit in a bowl for about 15 minutes until they are more malleable and have released some water.

2 Carrots

1 Daikon Radish

salt
Step 2
Boil the water/vinegar mixture

2 cup water

2 cup vinegar
Step 3
Pour out the water from the veg and pour the water/vinegar mixture over them. Once at room temp cover and leave in the fridge. I think these are best at least a day ahead.
Pork
Step 1
Thinly slice the pork to the best of your ability.

1 lb pork shoulder sliced thin
Step 2
Mix the rest of the ingredients and marinate the pork in them in the fridge for at least a couple hours or overnight, whatever works best for you.

1 tbsp Fish Sauce

1 tbsp Sesame Oil

1 tbsp Hoisin

1 tbsp Honey

1 tbsp Sesame Seeds

8 cloves Garlic (less is fine but I love garlic)

1 stalk lemongrass finely sliced (optional)

1 ½ Shallot Finely Diced

1 ½ tbsp Grated Ginger
Step 3
Once marinated grill off the pork and then slice into even smaller pieces.
Sandwich Assembly
Step 1
Put mayo, maggi seasoning, pork, pickles, cucumbers, jalapeños, cilantro, on bun

Mayo

jalapeños

maggi seasoning

cilantro

Bun

cucumbers