Pernil Bánh Mì (Puerto Rican × Vietnamese)

Method

1. Cut the carrot and daikon into thin matchsticks and toss with the rice vinegar, sugar and salt. Leave for 20 min to make quick pickles. Squeeze out the liquid before using.

   Add in this stepCarrot, cut into thin matchsticks 80 gDaikon radish, cut into thin matchsticks 80 gRice vinegar (for the pickles) 60 mlSugar (for the pickles) 4 tspSalt (for the pickles) ½ tsp

2. Pork is much easier to slice 3 mm thin if you freeze it for about 30 minutes first. In a bowl, massage the pork with most of the grated garlic, the oregano, cumin, fish sauce, white vinegar, brown sugar and pepper, and marinate for 20 min.

   Add in this stepPork shoulder, sliced 3 mm thin 240 gGarlic cloves, finely grated 2.4Dried oregano ½ tspGround cumin ¼ tspFish sauce 2 tspWhite vinegar (for the marinade) 2 tspBrown sugar 1 tspGround black pepper ¼ tsp

3. In a small bowl, mix the mayonnaise with the remaining garlic and the lime juice to make mojo mayo.

   Add in this stepMayonnaise 3 tbspGarlic cloves, finely grated 0.6Lime, juiced ½

4. Heat the oil in a 26 cm frying pan over high heat until it just smokes, then lay the pork in a single layer and sear for a little over 1 minute per side until browned at the edges; 5 min in total. For 3 or 4 servings, cook in two or three batches so it browns instead of stewing. Cook until no pink remains.

   Add in this stepVegetable oil 2 tsp

   high heat

5. Split the baguettes lengthways without cutting all the way through and warm them in an oven preheated to 200 °C (oven) for 4 min, until crisp outside and soft inside. A toaster oven works too.

   Add in this stepBaguette, in 20 cm lengths 2

   oven

6. Spread mojo mayo on both cut sides, then fill with the pork, squeezed pickles, cucumber, jalapeño and coriander. Press closed and eat straight away while the bread is crisp.

   Add in this stepCucumber, cut into long thin slices ½Fresh coriander (cilantro) 10 gJalapeño, thinly sliced 1