Vietnamese Thit Nuong Musubis

1. **Prepare Do Chua:** Peel carrots and daikon. In a jar, mix them with 1/2 cup sugar, 1 tsp salt, 1 1/4 cup white vinegar, and 1 cup warm water. Keep in the jar to pickle overnight.
2. **Prepare Pork Marinade:** Cut pork into thin slices. Mince shallots and garlic. Combine the sliced pork, minced shallots, minced garlic, 1/4 cup sugar, 3 tbsp soy sauce, 3 tbsp fish sauce, 2 tbsp neutral oil, and 2 tsp black pepper in a bowl or bag. Marinade for at least 1 hour or overnight.
3. **Prepare Rice:** Wash and cook 3 cups of rice according to package directions.
4. **Prepare Nori:** Cut nori sheets in half.
5. **Prepare Skewers (if using):** Soak wooden skewers in water to prevent burning.
6. **Cook Pork:** Skewer the marinated pork by folding each layer and carefully puncturing the meat with the soaked skewers.

   - **Air Fry Method:** Airfry at 400°F for 6 minutes, then turn the skewers over and airfry again for 2-3 minutes, until cooked through and nicely browned.

   - **Bake/Broil Method:** Bake at 375°F for 10-15 minutes until 80% cooked, then broil until golden brown. Keep a close eye on the broiler as it can burn quickly.

7. **Assemble Musubi:** Layer cooked rice into a musubi mold. Sprinkle with furikake. Press down firmly into the mold to create the musubi rice shape.
8. Push the rice out of the mold. Top the rice block with a layer of Do Chua.
9. Place a Thit Nuong skewer on top of the Do Chua.
10. Carefully wrap the entire assembly with a nori sheet.
11. Gently pull the skewer out, rotating it slightly to loosen it before fully extracting.
12. Enjoy your Vietnamese Thit Nuong Musubi!