Pork Banh Mi

Cook time 1 hour + over night pickling
Servings 4


800g piece of pork belly, skin scored
1tbs. vegetable oil
3 tbs. soy sauce
¼ brown sugar
2 cups chicken stock or water
3 star anise
4 crispy long bread rolls
200g pâté
½ cup whole egg mayonnaise
2 Lebanese cucumbers, seeds removed and cut into strips
2 long chillies, finely sliced
4 spring onions cut into long batons
½ bunch coriander

Carrot pickle
1 large carrot, julienned
½ cup of white vinegar
½ cup of sugar
150ml water
1 tsp. salt

Pork Banh Mi


For the pickles heat vinegar, sugar, water and salt in small pot until the sugar dissolves. Cool before adding the carrots. Pickle overnight or even better for 2 days before using.

Pre heat the oven to 200C.

Put the pork into a baking dish and drizzle the skin with oil and season with salt. Combine the soy, brown sugar and stock in a bowl and then pour into the tray. Cook the pork for 10 minutes and then turn the oven to 170C and cook for a further 35 – 40 minutes. Remove from the oven and cool down for 30 minutes before carving into thin slices.

Cut the bread rolls in half horizontally ensuring not to cut all the way through. Spread with the pate, then the mayonnaise. Lay a few pieces pork then scatter the pickled carrot, cucumbers, chilli, spring onions and coriander.