Pork belly banh mi with pickled pears and kohlrabi

Recipes / Meat

Spice up lunch time with Curtis Stones delicious spicy pork belly rolls.

Recipe «Pork belly banh mi with pickled pears and kohlrabi» presented in category Recipes / Meat, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author sheff would need: 1 firm Williams pear, peeled, cored, cut into thin matchsticks, 1 kohlrabi, peeled and cut into thin matchsticks, 1/4 cup caster sugar, 1/4 cup rice wine vinegar, 2 tbsp caster sugar , 2 tbsp honey, 1 1/2 tbsp fish sauce, 1 tbsp soy sauce , 1 tbsp canola oil, 2 shallots, finely chopped, 2 garlic cloves, finely chopped, 1 tsp finely chopped peeled fresh ginger, 1kg pork belly, skin removed and cut into 2cm cubes, 2 tbsp mayonnaise, 4 Vietnamese bread rolls, halved horizontally, 1/2 punnet fresh coriander, large stems removed.

Ingredients:

  • 1 firm Williams pear, peeled, cored, cut into thin matchsticks 
  • 1 kohlrabi, peeled and cut into thin matchsticks 
  • 1/4 cup caster sugar 
  • 1/4 cup rice wine vinegar 
  • 2 tbsp caster sugar 
  • 2 tbsp honey 
  • 1 1/2 tbsp fish sauce 
  • 1 tbsp soy sauce 
  • 1 tbsp canola oil 
  • 2 shallots, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 1 tsp finely chopped peeled fresh ginger 
  • 1kg pork belly, skin removed and cut into 2cm cubes 
  • 2 tbsp mayonnaise 
  • 4 Vietnamese bread rolls, halved horizontally 
  • 1/2 punnet fresh coriander, large stems removed 
  • 1/2 punnet fresh mint, leaves only 
  • 1/2 continental cucumber, sliced into 2 mm rounds 
  • 1 jalapeno pepper, sliced into 1 mm rounds 
  • 1 lime, cut into wedges 

Instructions

  1. To make the pickled pear and kohlrabi: In a medium bowl, combine the pear and kohlrabi. In a small saucepan, stir the sugar, vinegar, and 1/4 cup of water over high heat until the sugar has dissolved and the mixture boils. Pour the liquid over the pear-kohlrabi mixture and refrigerate until cold.
  2. Meanwhile, to prepare the pork belly: In a large heavy saucepan, combine the sugar with the honey and 2 tablespoons of water. Bring the mixture to a boil over medium-high heat and cook for about 3 minutes, or until it becomes a light golden colour. Stir in the fish sauce, soy sauce, and 1 tablespoon of water. Simmer for 2 minutes and transfer the caramel sauce to a bowl.
  3. Heat another large heavy saucepan over medium-high heat. Add the oil, and then add the shallots, garlic, and ginger. Cook for about 2 minutes, or until the shallots are tender and the garlic is beginning to brown. Add the pork belly and season with salt and pepper. Cook, stirring occasionally, for about 8 minutes, or until the pork belly is lightly caramelised. Add half of the reserved caramel sauce and cook for 1 minute. Add 1 1/2 cups of water. Reduce the heat to medium low, cover, and simmer for about 1 1/2 hours, or until the pork belly is fork-tender.
  4. Pour off all but 1 tablespoon of the cooking liquid. Add the remaining caramel sauce and cook over medium heat, stirring often, for about 10 minutes, or until the pork is deeply caramelised.
  5. To assemble the sandwiches and serve: Spread the mayonnaise over the rolls. Divide the warm pork belly over the bottom of each roll and top with the pickled pear and kohlrabi, coriander, mint, cucumbers, and jalapeño pepper. Squeeze the lime wedges over the sandwiches and serve.