1 medium shallot, finely chopped (can use green onion whites)
4 cloves garlic, finely chopped (4 tsp minced)
1/4 C granulated sugar
1.5 Tbsp. fish sauce
1 Tbsp. vegetable oil
1 Tbsp.sesame oil
1 Tbsp. soy sauce
1 tsp. dried lemongrass
2 tsp. ground black pepper
1.5 lb bonless pork shoulder, cut into 1/4" scrips
Pickled Vegetables
8 oz. shredded medium carrots
8 oz. grated radish
1/2 C granulated sugar
2 tsp. granulated sugar
1 tsp kosher salt
1 C distilled white vinegar
1 C water
Assembly
1/4 C mayonnaise
2 French baguettes
1 medium cucumber, peeled and cut into 1/2" spears
1 jalapeno, sliced
12 fresh cilantro sprigs
Directions
Prep
Cut pork inot 1/4"-thick strips, cutting against the grain
Peel and cut the cucumber into 1/2"-thick spears.
Slice jalapeno into thin slices.
Pork
In a large bowl, whisk shallot/green onion whites, garlic, granulated sugar, fish sauce, vegetable oil. sesame oil.
soy sauce, lemongrass, and pepper.
Add pork and toss to coat. Cover and refrigerate for at least 1 hour and up to 12 hours.
Pickled Vegetables
Set a fine-mesh strainer over a medium heatproof bowl. Place carrot and radish in strainer.
Sprinkle with 2 tsp. granulated sugar and 1 tsp. salt.
Toss and massage Vegetables, squeezing out excess liquid as you go, about 2 minutes.
Pour out liquid and put Vegetables in bowl.
In a small pot over medium-high heat, heat vinegar, water, and remaining 1/2 C granulated sugar.
Cook, stirring frequently, until sugar is dissolved and liquid is steaming, about 2 minutes.
Pour hot pickling liquid over Vegetables. Cover and let sit at least 1 hour.
Assembly
Place racks in center and upper third of oven and preheat to 375° F.
Line a pan with foil and set a wire rack on top. Remove pork from marinade and place in a single layer on the rack.
Bake pork on center rack until for 14 to 16 minutes or unitl internal temperature is 150° F.
Switch oven to broil and move pan to top rack.
Broil, flipping pork halfway through, until charred on both sides, 2-3 minutes each side.
Spread mayo on bottom of baguette, then top with pork, pickled vegetables, a cucumber spear, jalapeno slices, and cilantro.
Additional Info
I like to triple the sauce the pork is coated in.
In place of a fine-mesh strainer you can wrap in paper towels and press to remove liquid.