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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pork:. | 2. Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove water from heat. | 3. Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of tepid water to fully cover meat. Submerge meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight. | 4. When pork is ready, remove from liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes. | 5. Meanwhile, heat the oven to 400°F and arrange the rack in the middle. Roast pork until internal temperature reads 165°F, about 1 hour 45 minutes. Let cool to room temperature, or at least 45 minutes, then slice thinly, about 1/8 inch thick. | 6. Pickled carrots:. | 7. Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside. | 8. Assembly:. | 9. Slice off top 1/3 of baguettes lengthwise and set aside. Remove enough of bottom interiors so that filling can fit easily. | 10. Spread 1 tablespoon of the mayonnaise on each upper 1/3 of baguette and 2 tablespoons on each bottom. Crumble 1/2 of the pâté (if using - use it!) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, basil leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with upper parts of baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches, and slice into about 10 (1-1/2-inch) pieces. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	10	cups	divided	0.0	0.0	0.0	0.0
kosher salt	1/2	cup		252.1667	0.0	56.1	1.4167
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
garlic clove	3		peeled	252.1667	0.0	56.1	1.4167
serrano chilies	2		crushed	252.1667	0.0	56.1	1.4167
black peppercorn	1	tablespoon	cracked	252.1667	0.0	56.1	1.4167
pork butt	3	lb	boneless	252.1667	0.0	56.1	1.4167
white vinegar	1/2	cup		21.42	0.0476	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
kosher salt	1	teaspoon		252.1667	0.0	56.1	1.4167
carrot	1 1/2	cups	peeled shredded	78.72	18.3936	1.7856	0.4608
french baguette	2			252.1667	0.0	56.1	1.4167
mayonnaise	6	tablespoons		324.9	0.0	0.33299999999999996	36.0
pork pate	10	ounces		252.1667	0.0	56.1	1.4167
english cucumber	1	halved	sliced	252.1667	0.0	56.1	1.4167
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
thai basil	1/4	cup		252.1667	0.0	56.1	1.4167
jalapeno	4		sliced	6.525	1.4625	0.2048	0.0832
soy sauce	4	teaspoons		11.235999999999999	1.0452	1.7257	0.1208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.