Cambodian Num Pang Sandwich

Peel daikon radish and carrots.
Slice daikon and carrots thin and then cut these into "matchsticks."
Add sliced matchstick veggies into a bowl and then salt with 1 tbsp of kosher salt for 15 minutes.
After 15 minutes, dump the purged water from the bowl and then rinse the vegetables.
Then put 2 cups of each into your mason jar. Filling it up as much as possible.
In a medium pot combine the listed ingredients – ensuring the sugar and salt are well combined.
1/2 cup water, 1/4 cup rice vinegar, 1/4 cup distilled white vinegar, 1.5 tbsp kosher salt, 2 cup daikon radish, 2 cup carrots, 4 tbsp white sugar
Bring this mixture to a boil and then take off heat. Then ladle this brine liquid over the vegetables.
Allow to cool and then store in your refrigerator.

Take a whole pork tenderloin and slice against the grain to be 1/8 - 1/4" thick.
Combine the following ingredients for pork marinade.
3 cloves garlic, minced, 1 tsp black pepper, 3 tbsp low sodium soy sauce, 2 tbsp oyster sauce, 1/2 tsp baking soda, 1/4 tsp salt, 2 tbsp evaporated cane sugar, 1 tbsp vegetable oil, 1/2 tbsp ginger, peeled/grated
Add pork and marinade to a ziplock bag and marinate overnight.
If you're using bamboo skewers, soak these overnight too.

The next day, skewer the pork in a loose weaving pattern.
Get your grill to 350-400F.
Grill pork stick on 1 side and then flip. Repeat this process until you're happy with the pork. I grilled mine for 5 minutes on each side or 10 minutes total.
After grilling, allow to cool for 5 minutes and then slice parallel to the skewer to further tenderize the meat.

In a bowl make mayo siracha. The consistency should be somewhat loose.
3 tbsp Mayo, 1 tsp Siracha, 1 tbsp water
Peel a whole cucumber and then slice thin, length-wise.

Before assembling, set oven to 350F and then warm baguettes for 2-3 minutes until warm.
Cut baguette in half and slather with mayo siracha.
Put sliced pork on and then add your daikon and carrots.
Top the sandwich off and then slice in half and enjoy!