SERVES 4
For the slaw:
¼ cup distilled white vinegar
¼ cup sugar
½ cup julienned carrots
½ cup julienned daikon radish
Kosher salt, to taste
For the seasoned pork:
1 tsp. canola oil
1 tbsp. finely chopped yellow onion
12 oz. ground pork
2 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tsp. toasted sesame oil
½ tsp. Asian-style hot sauce
½ tsp. Chinese five-spice powder
½ tsp. red food coloring
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. freshly ground black pepper, plus more to taste
4 10″ Vietnamese baguettes or Portuguese rolls, split
½ cup mayonnaise
8 ⅛″-thick slices Vietnamese-style pork roll (cha lua) or bologna
8 ⅛″-thick slices Vietnamese-style salami or ham
½ cup cilantro sprigs
½ medium English cucumber, cut lengthwise into 4 thick slices
Asian-style chile oil, to taste
Make the slaw: Bring vinegar, sugar, and ½ cup water to a boil in a 2-qt. saucepan over high heat; transfer to a medium bowl. Stir in carrots, radish, and salt, and set the slaw aside for 30 minutes. Drain.
Make the seasoned pork: Heat oil in a 10″ nonstick skillet over medium heat. Add onion and cook, stirring often, until soft, 2-3 minutes. Add pork, hoisin, 2 tsp. soy sauce, sesame oil, hot sauce, five-spice powder, food coloring, onion and garlic powders, and pepper. Cook, stirring often, until browned, 5-6 minutes. Remove from heat and set aside.
Heat oven to 400°. Place baguettes on a baking sheet and spread 1 tbsp. mayonnaise inside both halves. Bake until hot and slightly crisped, about 5 minutes. Remove from oven and divide seasoned pork evenly between baguettes. Top each with 2 slices pork roll, 2 slices salami, 1 tsp. soy sauce, ¼ of the cilantro, and 1 cucumber slice. Season with more pepper and chile oil, and top with the slaw. Close sandwiches.
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