Sticky pork belly banh mi

Cooking Meat Sticky pork belly banh mi

Marion Grasby reveals the secret to the perfect Vietnamese pork roll.

Lables: Fish free Lactose free Shellfish free
  1. For the sticky pork belly, preheat the oven to 160C/140C fan forced. Combine the sauces and garlic in a large bowl. Add the pork and toss to coat.
  2. Place the pork in a small roasting pan, reserving the marinade. Pour the water around the pork. Cover with foil. Roast, basting with reserved marinade every hour, for 2 1/2 hours or until tender. Thinly slice. Cover to keep warm.
  3. Meanwhile, for the pickled carrot, stir sugar, vinegar and salt in a saucepan over medium-high heat for 3 minutes or until sugar dissolves. Remove from heat. Allow to cool slightly. Add carrot and stir to coat.
  4. Spread pate over half of each roll. Spread other half with mayonnaise. Drain pickled carrot (see Notes). Place on top of the pate. Top with cucumber, warm pork, chilli and coriander. Top with remaining roll halves.

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40g pork, duck or chicken liver pate
6 crusty white long bread rolls, halved lengthways
85g whole egg mayonnaise
1 small Lebanese cucumber, peeled into ribbons
1 long fresh red chilli, thinly sliced
Fresh coriander sprigs, to serve
60ml hoisin sauce
2 tbs light soy sauce
2 tbs dark soy sauce
1 garlic clove, crushed
600g pork belly, skinless
125ml water
60g white sugar
60ml rice wine vinegar
1/2 tsp sea salt
1 small carrot, peeled, cut into matchsticks

Adv

Autors
Preparation time
15
Cooking time
2:30
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Meat
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