Banh Mi Rolls with Crispy Pork Belly
The Banh Mi Rolls are delicious and they never hang around for long! They are a result of French influence on Vietnamese food culture, which is why they are made with baguettes.
“This is a fusion of food cultures at its very best. It just works!” Says Chantelle our Food Editor “here’s my version, enjoy!”
- 1kg free-range pork belly
- 1 baguette cut into smaller pieces, or 4 long rolls
- 4 tablespoons of Japanese mayonnaise
- 4 tablespoons of hoisin sauce
- 1 carrot
- 1/2 cucumber
- 1 cup thinly slice red cabbage
- 1 cup thinly sliced green cabbage
- 1 chilli
- Coriander for garnish
- 2 tablespoon fresh lime juice
- 2 teaspoon fish sauce
- 2 teaspoon brown sugar
- Fresh chilli, chopped to taste
Pre heat oven to 130ºc, pat the pork belly dry, salt and oil the top. Place in an oven dish and pour 1/2 cup of water around the pork belly.
Place in oven and cook for 2 1/2 hours.
For the last 10 minutes of cooking, turn up the grill to develop the crackling, make sure you keep an eye on it. Remove from the over and allow to rest.
While your pork is resting, create the vegetable pickle:
Place all the pickle dressing ingredients in a bowl and mix together until the sugar has dissolved.
Cut the carrot into match stick size pieces and peal the cucumber with a potato peeler to create ribbons.
Pour the dressing over the vegetables and place in the fridge for 1 hour then drain off the dressing.
Thinly slice the cabbage.
Pull off the crackling and slice the pork belly into pieces, then break up the crackling. Warm the rolls in the oven.
Place the pork belly in a pan on a medium heat and pour over hoisin sauce to warm.
To assemble your rolls, cut then down the middle fill with mayonnaise, cabbage, pickled vegetables, topping with the pork belly.
Garnish with fresh coriander, chopped chilli and pork crackling. Serve warm.