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2 tablespoons safflower oil
1/4 cup soy sauce
2 tablespoons fish sauce
1 2-inch piece ginger, minced (2 tablespoons)
3 cloves garlic, minced
1 large shallot, minced (3 tablespoons)
2 tablespoons finely chopped palm sugar (or brown sugar)
1/2 teaspoon ground black pepper
3/4 pound pork tenderloin, cut crosswise into 1-inch pieces
3/4 cup white vinegar
2 tablespoons granulated sugar
1 teaspoon coarse salt
1 cup julienned carrot
1 cup julienned daikon radish
1 long baguette
1/3 cup mayonnaise
1 teaspoon sambal oelek chili paste
6 ounces pork pate, sliced
4 ounces black forest ham, thinly sliced
1/3 English cucumber, cut into 8 spears
8 cilantro sprigs
1 jalapeno, thinly sliced
In a medium bowl, combine safflower oil, soy sauce, fish sauce, ginger, garlic, shallot, palm sugar, and black pepper. Add pork tenderloin to marinade, stir to evenly coat, and let stand 30 minutes.
In a small saucepan, bring vinegar, granulated sugar, and salt to a boil, stirring to dissolve sugar. Add carrots and daikon to saucepan, remove from heat, and cool to room temperature, about 20 minutes.
Preheat grill pan over high heat. Grill pork, turning once, until a meat thermometer inserted into the center of the pork registers 145 degrees, about 4 minutes total. Remove pork from grill and thinly slice.
Preheat broiler with rack in upper third of oven. Halve baguette lengthwise and place in oven cut side up. Broil until toasted and brown around edges, 2 minutes.
In a small bowl, combine mayonnaise and sambal oelek and spread evenly across bottom of baguette. Top with pate, ham, and grilled pork. Distribute cucumber spears, carrot and daikon pickle, cilantro sprigs, and jalapenos evenly over meats.
Close baguette, cut into 4 to 6 portions, and serve.
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