for the pork:
1.5# boneless pork butt
6 cloves garlic, roughly chopped
3T canola oil
1T five spice powder
1 t salt
for the dipping sauce:
2 garlic cloves
2T raw sugar
6T fish sauce
juice of 1/2 a lime
2T rice vinegar
1 fresh jalapeno, sliced thin
for the sandwich:
1 large baguette ( such as La Brea or Udi's) or 4 small baguettes or french rolls
3T soft butter
Roasted Pork
1 medium carrot , peeled and shredded on a mandolincc
1 medium cucumber, preferrably English or Japanese,shredded on a mandolin
24 cilantro leaves , stems included
16 mint leaves
1c daikon sprouts
4T chopped roasted peanuts
Dipping Sauce
For the Pork:
At least six 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 275f.
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 temperatrue of 140f.
Allow to rest for 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. Slice the jalapeno, add it to the mortar and lightly crush it. Transfer the mixture ,along with the remaining ingredients to a small pot , 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 salad ingredients with 1/3 the dipping sauce. Butter the interior of the bread. Arrange the sliced pork in a neatly overlapping row on the bottom piece of the bread.
Top with the salad and cover with the top layer. If using the whole baguette, cut into four equal portions using a serrated knife. Serve immediately with dipping sauce on the side.
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