In a large bowl, mix lemongrass, garlic, shallot, ground pepper, brown sugar, chicken bouillon powder, five spice, oyster sauce, fish sauce, honey, and avocado oil until combined.

Slice the pork thinly against the grain for tenderness. Add the sliced pork and toss until well coated. Marinate for at least 30 minutes, but for the best flavor, let it sit for 4 hours or overnight.

Oven Method: Preheat the oven to 400°F (200°C). Thread the pork onto skewers and place them on a baking tray. For even cooking, rest the skewers over a small deep baking tray so the pork doesn’t touch the bottom—this helps mimic grilling. Bake for 10-15 minutes, or until fully cooked and slightly caramelized.

Grill Method: Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 3-5 minutes per side, or until the pork is fully cooked with a nice char. Cooking time may vary depending on the thickness of the pork.

Have your pickled daikon and carrots, sliced cucumbers, fresh cilantro, and jalapeño slices (if using) ready. If your baguette isn’t pre-sliced, carefully cut it horizontally, leaving one side hinged to hold the filling.

Spread a thin layer of mayonnaise and/or pâté inside, then drizzle with Maggi seasoning for extra flavor.

Add the grilled pork, making sure it covers the length of the bread. Layer on the cucumbers, pickled vegetables, cilantro, and jalapeños.

Gently press the sandwich together and enjoy!