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
