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1
Pork:.
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2
Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove water from heat.
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3
Add salt and sugar to the heatproof container and stir until dissolved.
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4
Add garlic, chiles, peppercorns, and pork.
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5
Top with remaining 8 cups of tepid water to fully cover meat.
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6
Submerge meat if necessary by filling a resealable bag with water and placing it on top.
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7
Cover and refrigerate 12 hours or overnight.
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8
When pork is ready, remove from liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan.
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9
Allow to come to room temperature for about 30 minutes.
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10
Meanwhile, heat the oven to 400F and arrange the rack in the middle.
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11
Roast pork until internal temperature reads 165F, about 1 hour 45 minutes.
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12
Let cool to room temperature, or at least 45 minutes, then slice thinly, about 1/8 inch thick.
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13
Pickled carrots:.
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14
Combine vinegar, sugar, and salt in a small saucepan over medium heat.
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15
Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture.
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16
Let stand until carrots have softened, at least 30 minutes or overnight.
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17
Drain well and set aside.
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18
Assembly:.
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19
Slice off top 1/3 of baguettes lengthwise and set aside.
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20
Remove enough of bottom interiors so that filling can fit easily.
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21
Spread 1 tablespoon of the mayonnaise on each upper 1/3 of baguette and 2 tablespoons on each bottom.
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22
Crumble 1/2 of the pate (if using - use it!)
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23
on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, basil leaves, pickled carrots, and jalapenos.
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24
Sprinkle each sandwich with soy sauce and close with upper parts of baguettes.
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25
Place 10 toothpicks approximately 1 inch apart to secure the sandwiches, and slice into about 10 (1-1/2-inch) pieces.
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26
Serve.
