Lemongrass Pork Banh Mi
Recreate this Vietnamese delight at home!
Serves
4-6
Prep
10 mins
Cook
120 mins
Method
- Preheat oven to 180°C. Rub the marinade into the pork belly. Rub half the sea salt into the pork skin, drizzle with oil and rub into the skin.
- Place the pork, skin-side down, on a large oven tray and cook for 1 hour.
- Increase the temperature to 200°C (400°F), turn the pork, sprinkle the skin with the remaining sea salt and cook for a further 1 hour or until the skin is golden and crunchy.
- Squeeze fresh lime on the carrot and cucumber to dress and set aside.
- Slice pork and spread mayonnaise onto halved rolls.
- Fill rolls with pork, salad and garnish with fresh herbs.
Ingredients
- 2 tbsp Sea Salt Flakes
- 2kg Family Chef Boneless Pork Belly, skin scored at 1cm intervals
- 1 tbsp Vegetable Oil
- 3 Garlic Cloves
- 2 small Red Chillies coarsely chopped
- 2 Lemongrass Stalks, thinly sliced
- 60ml Fish Sauce
- 40 gm grated light Palm Sugar Blitz or grind until paste consistency.
- 1 Carrot julienned
- 1 Lebanese Cucumber julienned
- 50ml Lime Juice
- ¼ cup Mayonnaise of your choice
- 8-10 fluffy White Rolls, halved
- ½ cup Mint
- 3 Spring Onions shredded thinly sliced diagonally
- Coriander
