Pork belly bahn mi recipe

This Asian sarmie traditionally gets a schmear of paté, as influenced by the British settlers that found themselves in Vietnam. The crusty bread with airy texture, combined with crispy pork fat and juicy meat, was more than enough to fill our plates. Convinced yet?

Pork belly bahn mi

Serves 4

Ingredients

1.2kg pork belly roast
½ cup coarse salt
4 cloves garlic, sliced
5cm ginger, sliced
¼ cup sugar
⅓ cup soy sauce

2 Tbsp fish sauce
1 Top rice vinegar
1 Tbsp red chilli paste
1 cup beef stock
2 Tbsp Chinese 5-spice
2 medium baguettes
1 cucumber, sliced into ribbons using a veg peeler 5 carrots, cut into matchsticks
½ red pepper, sliced thinly
¾ cup mayonnaise
¼ cup sriracha
1 cup pickle mix vegetables
Handful coriander, chopped

Method

Score pork fat, pat dry and sprinkle with coarse salt. Place uncovered in the fridge and leave to dry for 2 hours, or overnight if the time allows.
Preheat oven to 220°C.
Create a foil boat or parcel the size of the pork roast. (This ensures your meat stays covered while cooking, keeping it moist and juicy.) Place in a roasting pan.
Put garlic and ginger slices at the bottom of foil parcel.
Combine sugar, soy sauce, fish sauce, rice vinegar, chilli paste and stock over medium heat, stirring to combine.
Pour sauce into foil boat.
Rub meaty part of pork with spice and place in the sauce, making sure to keep fat exposed. (Add water if needed to cover meat.)
Roast for 20–25 minutes, or until fat starts to create bubbles and turns golden.
Turn heat down to 170°C and continue cooking for another 1.5 hours, or until meat is tender.
Remove meat from parcel and rest for 10 minutes, while pan juices are reducing in the oven, creating a sauce.
Place pork fat-side down on a chopping board and slice into 8cm-long strips.
To assemble, spread bread with mayonnaise and sriracha. Top with pickled veg and pork belly.
Top with coriander and a drizzle of the reduced pork belly sauce.