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Place the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil and vegetable oil in a large bowl.
Whisk to combine. Add the pork and toss to coat.
Cover and refrigerate for at least 30 minutes or up to 1 day.
Combine the rice vinegar, sugar, water and salt; stir until thoroughly mixed. Add the carrots and daikon radish and toss to coat. Let sit for at least 10 minutes.
Heat an outdoor grill or indoor grill pan to medium high heat. Add the pork in a single layer to the pan. You may need to work in batches. Cook for 3-4 minutes per side or until browned. You can also do this in a pan on the stove if you don't have a grill.
Repeat the process with any remaining pork.
Place the pan in the oven and cook for 6-8 minutes longer, or until desired level of doneness.
Remove the pork from the oven and let it rest for 5 minutes. Thinly slice the pork.
Spread the mayonnaise evenly over the bottom pieces of bread. Divide the sliced pork evenly between the sandwiches.
Top the pork with the picked vegetables, cucumbers, cilantro leave and chiles (if using).
Place the top piece of bread on and serve immediately.