Julienne carrots and daikon radish. In a bowl, combine water, rice vinegar, sugar, and salt. Stir until sugar and salt dissolve. Add julienned carrots and daikon. Let it pickle for at least 30 minutes.
Mince lemongrass, garlic, and shallots. Slice pork shoulder thinly against the grain. In a large bowl, combine sliced pork with minced lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, black pepper, and vegetable oil. Mix well and marinate for at least 30 minutes, or preferably longer in the refrigerator.
Preheat a grill or grill pan to medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through and slightly charred.
Preheat oven to 180°C (350°F) or toast in a toaster oven. Warm the baguettes for 3-5 minutes until crusty.
Slice each baguette lengthwise, but not all the way through, to create a pocket. Spread mayonnaise on one side and pâté (if using) on the other. Fill with grilled pork, then top with pickled carrots and daikon (drained), cucumber slices, cilantro, and jalapeño slices (if using).
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