Pork and Pate Vietnamese Sandwich (Banh Mi) Recipe

• 10 cups simmering water
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 3 medium garlic cloves, peeled
• 2 medium serrano chiles, crushed
• 1 tablespoon black peppercorns, cracked
• 3 pounds boneless pork butt
• 1/2 cup distilled white vinegar
• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• 1 1/2 cups peeled and coarsely shredded carrots (from about 3 medium)
• 2 Vietnamese or French baguettes (not sourdough)
• 6 tablespoons homemade or high-quality store-bought mayonnaise (see Game Plan note)
• 10 ounces pork pate (optional)
• 1 large English cucumber, halved crosswise and sliced lengthwise into 1/8-inch-thick pieces
• 1/2 cup packed fresh cilantro leaves
• 4 jalapenos, sliced lengthwise into 1/8-inch-thick pieces
• 4 teaspoons light soy sauce
• Toothpicks, for serving

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

simmering water, kosher salt, granulated sugar, garlic, serrano chiles, black peppercorns, boneless pork butt, white vinegar, granulated sugar, kosher salt, carrots, mayonnaise, pork pate, cucumber, cilantro, jalapenos, soy sauce, toothpicks

Taken from www.chowhound.com/recipes/pork-and-pate-vietnamese-sandwich-banh-mi-11211 (may not work)