Num Pang Pate (នំប៉័ងប៉ាតេ) — Cambodian Baguette with Pate and Pickles

• 4small crusty baguettes (100 g each; choose light, airy loaves with a thin, crisp crust.)
• 120 gready-to-eat smooth pork liver pate (Use a mild, fully cooked pate; nutrition and allergen estimates assume a butter-containing variety.)
• 40 gmayonnaise (Commercial mayonnaise made with pasteurized eggs.)
• 1cucumber (Approximately 200 g; cut lengthwise into thin spears.)
• 12 sprigcilantro (Approximately 12 g; retain the tender stems.)
• 1fresh red chile (Approximately 10 g; thinly sliced.)
• 300 gboneless pork shoulder (Trim large exterior fat deposits and slice across the grain into 3 mm strips.)
• 1lemongrass (One stalk yielding approximately 15 g tender inner base; mince very finely.)
• 2 clovegarlic (Finely minced.)
• 15 mlfish sauce
• 15 mllight soy sauce
• 12 ggranulated sugar
• 0.5 tspground black pepper
• 10 mlneutral cooking oil
• 1carrot (Approximately 120 g after trimming; cut into fine matchsticks.)
• 120 gdaikon radish (Peeled and cut into fine matchsticks.)
• 100 mlunseasoned rice vinegar (Approximately 5% acidity.)
• 100 mlwater
• 3 gfine salt

Instructions

1. 1

   Whisk the rice vinegar, 100 ml water, 20 g sugar, and 3 g salt in a nonreactive bowl until dissolved. Add the carrot and daikon matchsticks, toss thoroughly, and leave for 30 minutes, turning them after 15 minutes.

2. 2

   Combine the finely minced lemongrass, garlic, fish sauce, soy sauce, 12 g sugar, and black pepper in a separate bowl. Add the sliced pork and mix until evenly coated, then cover and refrigerate for 30 minutes while the vegetables pickle.

3. 3

   Heat the oven to 180°C and prepare the cucumber, cilantro, and chile. Measure the pate and mayonnaise into four portions of 30 g and 10 g respectively, keeping them refrigerated until assembly.

4. 4

   Heat a large heavy frying pan over medium-high heat and add 5 ml oil. Lift half the pork from the marinade, leaving excess liquid behind, and cook in a single layer for 4–6 minutes, turning halfway, until browned and the thickest strips reach at least 63°C.

5. 5

   Transfer the first batch to a clean plate and repeat with the remaining 5 ml oil and pork, lowering the heat if the sugary coating begins to scorch. Rest each batch for at least 3 minutes after cooking, and discard the remaining raw-pork marinade.

6. 6

   Warm the baguettes directly on the oven rack for 4–5 minutes, until their crusts are crisp but their centers remain soft. Split each lengthwise without cutting through the opposite side, then drain the pickled vegetables thoroughly in a sieve.

7. 7

   Spread 30 g pate on the bottom of each baguette and 10 g mayonnaise on the inside of each top. Divide the cooked pork, drained pickles, cucumber, and sliced chile equally among the four sandwiches, then add 3 cilantro sprigs to each.

8. 8

   Press the baguettes gently closed so the fillings settle without crushing the crust. Serve immediately while the pork is warm and the vegetables remain crisp.