Vietnamese sandwich

For the pork:

* 3 pounds boneless pork butt

For the poaching liquid:

* 1 bunch of scallions
* 1 big piece fresh ginger, sliced
*2 cups beef broth
For the marinating liquid:

* 2 cups soy sauce
*1/4 cup sugar
*1/4 cup sake
* 1 star anise
*1/2 cup water

Put the scallions, ginger slices, and beef broth in a pot with enough water to cover the pork. Bring to a boil, and then put the meat in. Lower the heat until it’s barely simmering, put on a lid, and poach for 90 minutes. Let cool a bit in the liquid.

In the meantime, combine the marinade ingredients in a smaller pan and bring to the boil. Let cool.

Put the marinade and the still warm, drained pork into a plastic bag. Let marinate, turning every so often, for about an hour or more. Store in the refrigerator until cold.

For the pickled carrots:

* 1/2 cup distilled white vinegar
* 1/2 cup granulated sugar
* 1 teaspoon kosher salt
* 5 carrots peeled and shredded


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.


*2 baguettes
* 6 tablespoons mayonnaise
* 10 ounces pork pate
*1/2 pound virgina ham
* 1 large cucumber, halved crosswise and thinly sliced lengthwise
* 1/2 cup cilantro leaves whole
* 1 jalapeno, sliced thinly lengthwise (optional)
Sriracha to taste

To assemble:

1. Slice halfway into the side of each baguette leaving one long side attached. Remove enough of bottom interiors so that filling can fit easily.
2. Spread the mayonnaise on top of the baguette.
3. Spread the pate on the bottom, then top with sliced pork, ham, cucumber, cilantro leaves, pickled carrots, and jalapeno.

Add sriracha.