Vietnamese pork sandwich (Print Version)

# Ingredients:

→ Pork

01 - 1 tablespoon lime juice
02 - ¼ cup fish sauce
03 - 1 tablespoon garlic, minced
04 - 1 teaspoon black pepper powder, ground
05 - 1 teaspoon Chinese five-spice powder
06 - 2 tablespoon granulated sugar
07 - 2.5 lbs boneless pork shoulder (1.13 kg)
08 - 1 Tbsp vegetable oil
09 - ¼ cup low sodium chicken broth (optional)

→ Sandwich

10 - French baguette
11 - Butter
12 - Sriracha mayonnaise or plain mayonnaise
13 - Pâté
14 - Pickled julienned daikon and carrots
15 - English cucumber, thinly sliced (optional)
16 - Maggi seasoning sauce
17 - Cilantro, chopped
18 - Jalapeno pepper or serrano

# Instructions:

01 - In a large bowl, mix lime juice, fish sauce, garlic, black pepper, Chinese 5-spice powder, and sugar.
02 - Place pork shoulder in Instant Pot and pour sauce over meat and turn to coat. Add broth to the Instant Pot, if using. Close the lid and pressure cook for 60 minutes at High Pressure.
03 - Allow the pressure to release naturally (NPR) and open the lid.
04 - Transfer the pork from the Instant Pot to a large bowl. Shred the meat using two forks or a meat shredder and remove any visible fat.
05 - Heat a large nonstick frying pan over medium-high heat. Add oil and let it heat up. Spread two cups of meat in the pan and saute until browned and caramelized on one side. Add cooking liquid (1 to 2 teaspoons at a time) to moisten the meat and deglaze the pan.
06 - Cut a 6-inch piece of baguette in half lengthwise. Spread butter on the inside of both halves. Toast the bread on both sides on a griddle or in the oven.
07 - Spread mayo on one half of the baguette and pâté on the other half. Layer pork, pickled vegetables, a few drops of Maggi sauce, cucumber slices, cilantro, and sliced jalapenos on the bottom half. Top with the other half of the baguette and serve immediately.

# Notes:

01 - Bread should not be hard and chewy, but light and airy.
02 - If you're making a larger quantity of pork shoulder, cut it into 2 or 3 pieces.
03 - See the blog post for more detailed recipe tips.

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