Pork banh mi


  • Serves 8 people

  • 500 gm piece pork belly
  • 8 long white rolls (see note), halved horizontally
  • 60 gm chicken liver pâté
  • 2 Lebanese cucumbers, thinly sliced lengthways into strips
  • To serve: coriander, thinly sliced long red chilli, and light soy sauce or Maggi seasoning
  • Pickled carrot and daikon
  • 280 ml white wine vinegar
  • 110 gm (½ cup) sugar
  • 1 carrot, cut into matchsticks
  • ½ daikon, cut into matchsticks
01   For pickled carrot and daikon, combine vinegar, sugar and 250ml warm water in a saucepan over medium heat, stir until sugar dissolves, then transfer to an airtight container and set aside to cool. When cool, add carrot and daikon, cover and refrigerate to pickle (at least 2 hours and up to a week).
02   Preheat oven to 200C. Score pork skin at 1cm intervals with a small sharp knife. Scatter with 2 tbsp sea salt flakes and rub all over skin and into cuts. Roast pork until golden and cooked through and skin has crackled (40-45 minutes). Set aside to rest (10 minutes), then thinly slice.
03   Spread rolls with pâté, top with pork slices, then cucumber, pickled carrot and daikon, coriander and chilli, season to taste with light soy sauce or Maggi seasoning, and serve.

Note Buy the rolls from a Vietnamese bakery if you can. If they're unavailable, use other crusty white rolls.

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