Ingredients Jump to Instructions ↓

  1. 1 lb. pork shoulder (bone-in or boneless), rinsed and patted dry

  2. 1/2 cup Shaoxing (Chinese rice wine)

  3. 3 Tbs. dark soy sauce

  4. 2 Tbs. light soy sauce (i.e. "thin" or "regular" soy sauce)

  5. 3 whole star anise

  6. 2 sticks cinnamon

  7. 3 Tbs. granulated sugar For the Pickled Vegetables:

  8. 1/2 cup distilled white vinegar

  9. 1/2 cup granulated sugar

  10. 1/2 tsp. kosher salt

  11. 1-1/2 cups julienned carrots (about 1/8 inch thick)

  12. 1-1/2 cups julienned daikon (about 1/8 inch thick) To Finish the Sandwiches:

  13. 2 thin-crusted baguettes, partially split lengthwise (leave the spine uncut)

  14. 1/4 cup mayonnaise

  15. 1/4 lb. country-style French pork pate, beaten until spreadable (add butter, if needed, to soften)

  16. 1 small cucumber, preferably Kirby, cut into 1/8-inch-thick julienne strips

  17. 6 leaves green leaf lettuce

  18. 1/4 cup julienned scallions (white and green parts, cut into 2-inch lengths)

  19. 1/4 cup pork floss

  20. 2 jalapeños, seeded and thinly sliced

  21. 16 sprigs cilantro

  22. 2 Tbs. fish sauce

Instructions Jump to Ingredients ↑

  1. Make the red-cooked pork: Place the in a 2-qt. saucepan. Add the Shaoxing wine, dark and light soy sauces, star anise, cinnamon, and enough water to cover the pork. Bring to a boil, lower the heat to a simmer, and skim any scum from the surface. Simmer the pork, uncovered, until almost tender, about 1 hour (it shouldn't be so tender that it's falling apart). Add the sugar and stir to dissolve. Remove the saucepan from the heat and let the pork cool to room temperature. Reserve the simmering liquid. Make the pickled vegetables: Whisk the vinegar, sugar, and salt together until dissolved. Add the carrots and daikon and toss well. Marinate for at least 30 minutes, or up to one day. Drain the pickles well before putting them in the sandwich. Make the sandwiches: Spread 2 Tbs. of mayonnaise on the top half of the baguettes. Spread the pate on the bottom half of the baguettes.  Slice the pork on a slight diagonal as thinly as possible into bite-size pieces. Divide the pork evenly between the two baguettes. Top the pork with the well-drained pickled carrots and daikon, cucumber, lettuce, scallions, pork floss (if using), jalapeños, and cilantro. Combine 6 Tbs. of the pork's simmering liquid with the fish sauce. Drizzle the liquid over the sandwich filling. Cut each baguette crosswise into halves or thirds and serve.


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