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1
For the caraway pickled cauliflower: Cut the florets into 1/4-inch-thick slices.
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2
It's alright if the pieces break apart.
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3
Combine the vinegar, sugar, caraway seeds, 1/3 cup water and 1/4 teaspoon salt in a small saucepan.
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4
Bring to a boil, whisking until the sugar dissolves.
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5
Remove from the heat, add the cauliflower and carrot and stir.
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6
Allow to cool to room temperature.
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7
Transfer to a small bowl, cover and refrigerate at least 1 hour and up to 1 day.
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8
For the garlic fish sauce: Whisk together the fish sauce, lemon juice, vinegar, sugar, garlic, jalapeno and 2 teaspoons water in a small bowl.
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9
Cover and refrigerate until ready to serve.
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10
Preheat the oven to 300 degrees F.
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11
For the fried pork cutlets: Lightly sprinkle the cutlets on both sides with salt and pepper.
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12
Place the flour, egg and breadcrumbs in three separate shallow bowls.
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13
Dredge each cutlet in the flour, dusting off any excess.
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14
Then dip in the egg and, finally, coat with the breadcrumbs.
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15
Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat.
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16
Once the oil shimmers, fry two cutlets until browned, crispy and cooked through, 1 to 2 minutes per side.
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17
Drain on paper towels.
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18
Add the remaining tablespoon oil to the pan and repeat with the remaining cutlets.
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19
For the sandwiches: Trim and discard the bread heels from the baguettes.
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20
Halve each so you have a total of four 6-inch pieces.
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21
Split each piece lengthwise about 3/4 of the way and press it open like a book.
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22
Generously spread the top halves with mayonnaise and the bottom halves with mustard and liverwurst.
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23
Arrange the baguettes on a baking sheet and bake until warm, 3 to 4 minutes.
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24
Top the bottom half of each baguette with a pork cutlet (halve the cutlets for fit, if necessary) and some of the cucumber, onion, caraway-pickled cauliflower, watercress and cilantro.
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25
Top each with a drizzle of garlic fish sauce and a squirt of Sriracha and serve.
