Could this crispy pork belly banh mi be my best sandwich recipe yet? Everyone’s a winner when you’ve got juicy, tender pork and super-crunchy crackling going on.
Crispy Pork Belly Banh Mi
400g (14 oz) Classic Crispy Pork Belly , cut into 12 slices
4 crusty white long bread rolls, sliced lengthways
100g (3.5 oz) chicken liver pate
⅓ cup whole egg mayonnaise
1 small Lebanese cucumber, sliced into batons
1 long red chilli, finely sliced
coriander (cilantro) sprigs, to serve
Quick pickled carrot:
1 large carrot, finely julienned
2 tbsp white sugar
2 tsp sea salt
2 tbsp rice vinegar
- If your pork belly needs warming, place it into an oven preheated to 180°C (350°F) for 12-15 minutes until it’s warmed through and crispy at the edges.
- To make the carrot pickle, add the carrot, sugar, salt and vinegar to a small bowl and mix to combine. Set aside until ready to use.
- To assemble the banh mi, spread the pate over one half of the bread rolls. Then spread mayonnaise on the opposite sides.
- Drain pickled carrot and divide between the rolls. Next, top them with some strips of cucumber and warm pork belly slices. Add some chilli slices and a few sprigs of coriander.
