Combine the julienned carrot and 1 cup rábano daikon pelado y cortado en juliana o rallado in a Mixing Bowl. Sprinkle with ½ tsp sal, toss, and let sit for 10 minutes. Squeeze out excess moisture. In a Mixing Bowl, Whisk together the 3 tbsp vinagre de arroz and 1 tbsp azúcar until dissolved. Pour over the vegetables, toss to coat, and set aside.

In a large Mixing Bowl, combine the ¾ lb cerdo molido proporción de grasa 80/20 preferida, 2 cloves ajo picado, 2 tbsp chalotes picados, 1 ½ tbsp salsa de pescado, 1 tbsp azúcar, 1 tbsp salsa de ostión, ½ tsp pimienta negra molida fresca, and 1 tsp aceite de sésamo. Mix thoroughly with your hands for about 2 minutes until everything is well incorporated and the mixture feels slightly sticky. Cover and refrigerate for at least 20 minutes (or up to 4 hours) to let the flavors develop.

In a separate Mixing Bowl, combine the ¾ lb cerdo molido proporción de grasa 80/20 preferida slices with 2 cloves ajo picado, 2 tbsp chalotes picados, 1 ½ tbsp salsa de pescado, 1 tbsp azúcar, and ½ tsp pimienta negra molida fresca. Toss well to coat every piece. Marinate alongside the patties for at least 20 minutes.

In a small Saucepan, combine the 1 ½ cups agua and 1 tbsp azúcar over medium heat. Stir until the 1 tbsp azúcar fully dissolves, about 2 minutes. Remove from heat and let it cool slightly. Stir in the 1 ½ tbsp salsa de pescado, 3 tbsp vinagre de arroz, and 2 tbsp jugo de limón fresco de aproximadamente 1 limón. Taste and adjust — it should be a balanced sweet-sour-salty broth. Add the sliced 2 cloves ajo picado and 1 whole chile rojo de árbol cortado en rodajas finas. Keep the broth warm (not boiling) until ready to serve.

Shape the marinated ¾ lb cerdo molido proporción de grasa 80/20 preferida into small flat patties, about 1.5 inches wide and ½-inch thick (you should get 16–20 patties). Wet your hands lightly to prevent sticking. Flatten them slightly — thinner patties cook more evenly and get better caramelization.

Heat a Grill, Grill Pan, or Broiler to high heat. Lightly oil the grates or pan. Grill the patties for 3–4 minutes per side, until deeply caramelized with charred edges and cooked through. The 1 tbsp azúcar in the marinade will caramelize quickly — watch carefully to avoid burning. Transfer to a plate and rest for 2 minutes.

Pull the pork from the Refrigerator about 10 minutes before cooking so it loses the chill and cooks more evenly. Measure out your seasonings and have them ready. Dry the Skillet if it has any moisture from washing. No oil is usually needed since the pork renders its own fat, but keep a splash of neutral oil nearby in case the pan dries out. Break the meat into a few rough chunks before it goes in to give browning a head start.

Preheat your Skillet over medium to medium-high heat for 1 to 2 minutes. Add the ground pork in an even layer and let it sit undisturbed for 2 to 3 minutes so the bottom develops a brown crust. You should hear active sizzling; quiet sounds or pooling liquid means the heat is too low, so nudge it up. Break the meat into pieces and flip sections over. Continue cooking and breaking up the pork for another 5 to 8 minutes, stirring every couple of minutes for even color. Total cook time is 8 to 12 minutes depending on batch size and Stovetop output. Do not crowd the pan — cook in two rounds if needed, as too much meat drops the temperature and causes steaming instead of browning.

Cook the rice vermicelli according to package instructions. Drain, rinse under cold water, and divide into 4 portions, arranged on a large plate or individual bowls.