Makes 4.
Ingredients
FOR PORK:
3 tablespoons canola oil
6 cloves garlic, roughly chopped
1 teaspoon salt
1 tablespoon five-spice powder
1 pork butt, about 1 1/2 pounds
FOR DIPPING SAUCE:
2 garlic cloves
2 tablespoons raw sugar
1 fresh jalapeño, sliced thin
6 tablespoons fish sauce
juice of half a lime
2 tablespoons rice vinegar
FOR SANDWICHES:
1 large baguette or 4 small baguettes or French rolls
1 medium carrot, peeled and shredded on a mandoline
1 medium cucumber, preferably English or Japanese, shredded on a mandoline
24 cilantro leaves, stems included
16 mint leaves
1 cup daikon sprouts
4 tablespoons chopped roasted peanuts
3 tablespoons soft butter
6 ounces pate, or to taste
Directions
Roasting the Pork:
At least 6 hours before serving, mix together the oil, garlic, salt, and five-spice powder in a stainless bowl or baking dish and coat the pork in it. Refrigerate until 1 hour before cooking.
Preheat oven to 275. Wipe garlic from the pork, heat a little additional oil in a medium saute pan, and brown the pork all over. Transfer the pork to a baking dish with a small rack set in it. Bake for about 1 hour, or to an internal temperature (measured with an instant-read thermometer) of 140.
Allow to rest at least 30 minutes before slicing. Slice as thinly as possible, adding a little more salt if necessary.
For the Dipping Sauce:
In a mortar and pestle, crush the garlic with the sugar. Add the jalapeño to the mortar and lightly crush it. Transfer the mixture to a small pot, stir in the remaining ingredients, and bring to a boil. Cool completely before using.
To assemble the sandwich:
Preheat broiler. Slice the baguette or rolls in half horizontally. Warm the pork for about 4 minutes. Toast the bread until lightly golden. Mix together the vegetables and peanuts with one-third of the dipping sauce. Butter the interior of the bread and cover with the paste. Arrange the sliced pork in a neatly overlapping row on the bottom piece of the bread. Top with the vegetables and remaining bread. Serve immediately with dipping sauce on the side.
