- 6
Ingredients
- Rub:
- 4 pounds pork rump roast
- 1/4 cup water
- 1 tablespoon sesame oil
- 1/2 tbsp Chinese 5-spice powder
- 2 tsp salt
- 2 tsp garlic salt
- 2 tsp ground ginger
- 1 tsp cayenne
- 1 tsp freshly ground pepper
- Vegetables:
- 2 cups cucumber, grated
- 2 cups carrots, peeled & grated
- 1 cup daikon (Japanese white radish), peeled and grated
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/2 tsp salt
- Sandwiches:
- 6 , 8-10-inch long individual baguettes, cut in half
- 3-4 jalapeño chiles, sliced, optional
- 1 cup fresh cilantro
- Mayonnaise:
- 2/3 cup mayonnaise
- 1 tablespoon hot chili sauce (your choice)
Preparation
Step 1
Preheat oven to 225º F.
Combine all rub ingredients (5-spice powder, salt, garlic salt, ginger, cayenne and pepper) in a medium bowl and mix together.
Prepare pork by trimming off any excess fat and rubbing seasoning all over. Place in a Dutch oven and roast for 1 hour.
Remove from oven and drizzle with sesame oil, then add water to the Dutch oven. Cover and continue roasting for another 4 1/2-5 hours, or until pork is very tender.
Place daikon and carrots in a large container or baking dish. In a separate container, stir together water, sugar and salt in a glass container.
Add in rice vinegar to the water, then pour mixture over the daikon and carrots. Cover and refrigerate for 3-4 hours, stirring once in the middle.
In a small bowl, whisk together the mayonnaise and chili sauce. Cover and refrigerate before serving.
Once pork is cooked, remove from oven and let cool 10-15 minutes. When it’s cool, cut into strips or shred with 2 forks.
Drain daikon and carrots thoroughly and spread a small amount of mayonnaise on baguettes. Then top with an assortment of daikon, cucumber and carrots.
Add pork and cilantro, garnish with jalapeño slices and serve immediately.