To make your pork shoulder easier to slice, put it in the freezer for about 30-45 minutes, then remove it and cut it into thin strips.

In a large sealable bowl or bag, combine pork and other ingredients, mixing and marinating for 24 hours in the refrigerator.

Cut your carrot and daikon into skinny strips about 3-4 inches long.

Add salt, sugar, and rice vinegar to warm water and stir until dissolved, then add vegetables and let pickle for up to 24 hours in the refrigerator.

Once everything has been marinated and pickled, dump the Do Chua in a strainer to allow all the pickling liquid to drain. While Do Chua is draining, cook the pork on the barbecue on medium-high heat about 10 minutes until cooked through. If pork is too thin for the barbecue grill, you can either skewer the pieces, or cook on a grate fine enough so the pork doesn't fall through.

If you don't have a barbecue, spread pork out on a pan and broil on high until cooked through.

Once pork is done, squeeze juice of half a lime, and grate fresh ginger on top, then let it rest.

While the pork rests, slice the baguettes in half, spread with butter, and broil in oven until lightly toasted.

Once baguette is toasted, spread a generous amount of Japanese mayonnaise on both halves of the baguettes.

Spread 100 grams of pork liver pate on the bottom slice of each baguette, grind fresh pepper on the pate if it's not very peppery.

Place a generous amount of cilantro on the baguette, lots of cilantro is important! It should have a good covering of cilantro after you're done.

Place enough cucumber to cover the sandwich (I used two long slices per baguette).

Follow up with a generous amount of Do Chua.

Place the BBQ pork on next, then the head cheese, and finish with jalapenos to taste (I ended up doing one with no jalapenos) and your top slice of baguette.

Slice in to individual pieces and enjoy!