First of all, mince 2 garlic cloves and half of a shallot. Keep them in a large bowl. To this, add a tablespoon of black soy sauce, a tablespoon of fish sauce and sugar and mix it well.
Take a pound of sliced pork shoulder and put it into the bowl. Mix the pork well with the sauces. Add a dash of salt and pepper for extra seasoning.
Now, cover the bowl with a cling wrap and refrigerate for about half an hour.
First, peel off the carrot and daikon clean and chop it into finger-long slices. Put the chopped carrot and daikon in a bowl and sprinkle a tablespoon of salt and sugar, and mix it well.
Keep it for a while. Once you’re able to bend the carrot and daikon without breaking it, rinse off the salt and sugar from the carrot and daikon by running it under the cold water.
Transfer them to a bowl again. Now take 1 cup of water and mix 1/4th cup of sugar, 1/8th cup of salt and 1 cup of distilled white vinegar into it. Stir the solution well and then pour the solution over the carrot and daikon. Let it get set for an hour to overnight so that it pickles and is ready to use.
For Preparing the Grilled Pork, pan fry or grill the pork on high heat until it changes its colour to brown.
Take a fresh baguette and slice it into half lengthwise next, spread the mayonnaise generously on both inner surfaces. Put a layer of about 1 cup of pork over it.
Next, put the pickled carrot and daikon, cilantro, onion slices, and jalapenos as the topping.
Also, don’t forget to finish it with some squirts of Maggi sauce over it. Cover it with the other half of baguette and the traditional and yummilicious Bánh Mì is ready to eat!