Pork Banh Mi Sandwich

INSTRUCTIONS

1. Put daikon and carrot in a bowl and toss with the salt and 2 tsp of sugar. Massage and knead for 3 Minutes , or set aside for 20 Minutes .
2. Rinse the daikon and carrot with water, drain in a mesh strainer or colander, and press or shake to get rid of excess water. Transfer to a 4-cup|946-ml jar.
3. Stir the remaining ½ cup|120 ml sugar with the vinegar and 1 cup water until dissolved in a medium bowl.
4. Pour enough liquid into the jar to cover the vegetables and let sit for 1 Hour . Meanwhile, combine all ingredients for pork meat patties until thoroughly combined, and then separate into 3 equal parts.
5. Place the meat onto the center of a large sheet of parchment paper. Pat it down, using your hands, into a 4-inch by 6-inch rectangle. Each patty weighs around 200 grams.
6. Place the Grill Plate in the Instant Indoor Grill .
7. Select the Grill function, press Level 5 , press Time , and set the time to 15 Minutes .
8. Press Start.
9. Place the chicken breasts carefully once the Grill displays the Add Food sign. Close the Lid.
10. Once the Grill displays the Turn Food sign, open the lid, insert a thermometer, and it should read 165°F.
11. Transfer the patties to a plate, place the bread on the grill plate instead., and cook for 3 Minutes.
12. Close the lid to continue to cook for 3 Minutes.
13. Once the cooking cycle is done, transfer the bread to a clean workplace. Let it cool for a few minutes; then use a serrated bread knife to cut the bread open horizontally, maintaining a hinge.
14. Hollow out some of the insides to make room for the filling.
15. Spread 1 tbsp of mayonnaise on each side of bread to the edges.
16. Drizzle a dash of Bragg Liquid Aminos on the two cut sides of bread, layer the patty on the bottom half of the bread, and top with the cucumber, cilantro, or mint leaves, and pickles.
17. Close and cut crosswise or keep whole to eat.