Ingredients:

  • 1.4 kg (3 lbs) boneless pork shoulder
  • 60 ml (1/4 cup) soy sauce
  • 30 ml (2 tablespoons) fish sauce
  • 30 ml (2 tablespoons) honey
  • 15 ml (1 tablespoon) sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon black pepper
  • 1 large carrot, peeled and julienned
  • 1 daikon radish, peeled and julienned
  • 60 ml (1/4 cup) white vinegar
  • 60 ml (1/4 cup) water
  • 30 ml (2 tablespoons) granulated sugar
  • 1/2 teaspoon salt
  • 4 (12-inch) baguettes
  • 120 ml (1/2 cup) mayonnaise
  • Sriracha or chili sauce, to taste
  • 1 bunch fresh cilantro, roughly chopped
  • 1-2 jalapeño peppers, thinly sliced (optional)

Instructions:

  1. Combine pork marinade ingredients in a bowl. Rub all over the pork. Marinate in the fridge for at least 4 hours, or overnight.
  2. Preheat oven. Place pork on a wire rack in a roasting pan. Roast until the internal temperature reaches 93°C (200°F). Let rest before slicing.
  3. Combine pickling ingredients in a saucepan. Bring to a simmer until sugar and salt dissolve. Pour over julienned carrots and daikon. Let sit for at least 30 minutes.
  4. Slice baguettes lengthwise. Spread mayonnaise on both sides. Layer with sliced roast pork, pickled vegetables, cilantro, and jalapeños (if using). Drizzle with Sriracha.
  5. Serve Immediately.