Garlic-Brined Pork Banh Mi

• Recipe by Charles Phan

Phan thinks these French-Vietnamese sandwiches, banh mi, "are fusion food at its best." This particular recipe is inspired by a tiny sandwich shop Phan happened upon in Hoi An, Vietnam, that stays open until 4 a.m. Not only does the owner of the shop make his own pâté, he also soaks his pork overnight in a garlicky brine before roasting it, as Phan does here.

Ingredients

1. 1 tablespoon each of whole white and black peppercorns
2. 3/4 cup plus 2 tablespoons kosher salt
3. 1/2 cup light brown sugar
4. 2 serrano chiles, crushed
5. 2 tablespoons minced garlic
6. 3 jalapeños, thinly sliced
7. 2 cups warm water
8. One 3-pound boneless pork shoulder
9. About 6 cups cold water
10. 1/2 cup distilled white vinegar
11. 1/2 cup granulated sugar
12. 1/2 teaspoon table salt
13. 1 1/2 cups coarsely shredded carrots (about 6 carrots)
14. 6 ciabatta rolls or 2 long baguettes, split lengthwise, roll centers slightly hollowed out
15. Mayonnaise
16. 1/2 pound fine-textured pork pâté, thinly sliced (optional)
17. 1 European seedless cucumber—halved crosswise and thinly sliced lengthwise
18. 1 cup cilantro leaves
19. 2 tablespoons soy sauce
20. Hot sauce, for serving

Directions

1. In a small skillet, toast the white and black peppercorns over moderately high heat until fragrant, about 1 minute. Transfer them to a work surface and using the side of a heavy knife, coarsely crack the peppercorns; transfer to a large, deep bowl. Add the 3/4 cup plus 2 tablespoons kosher salt and the brown sugar, then add the serrano chiles, garlic and one-third of the jalapeños. Stir in the warm water until the sugar and salt are dissolved. Add the pork and enough cold water to submerge the roast. Cover and refrigerate overnight.
2. Preheat the oven to 400°. Drain the pork and pat dry, then transfer to a roasting pan. Let the pork return to room temperature. Roast the pork for about 1 hour and 15 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165°. Let rest for 30 minutes before slicing thinly.
3. Meanwhile, in a medium bowl, combine the white vinegar, granulated sugar and table salt and stir until dissolved. Add the carrots and let stand until softened, about 30 minutes. Drain well.
4. Spread the cut sides of the rolls with mayonnaise and layer the sliced pâté on the bottom halves. Top with roasted pork, cucumber, cilantro leaves, pickled carrots and the remaining sliced jalapeños. Sprinkle lightly with the soy sauce and close the sandwiches. Cut the ciabatta rolls in half or the baguettes in thirds and serve with hot sauce.