Instructions

• 1

  Add the carrots, daikon, salt, and sugar to a large jar. Add just enough rice vinegar to cover the carrots and daikon. Seal the jar and place it in the fridge for a few hours or overnight.

• 2

  Cook Kevin’s Pork according to package instructions.

• 3

  While the pork cooks, mix together the mayo and chili oil crunch in a small bowl.

• 4

  Slice the baguette into 2 large or 4 small sections. Slice each section in half, lengthwise.

• 5

  To assemble the sandwich, generously spread Chili Crunch onto the bottom and top halves of the baguette, top with Pork, sliced cucumber, pickled carrots and daikon, and fresh cilantro. Enjoy!