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