Pork bánh mì
May 14, 2015
Peter Penguin says...
- 140 grams daikon peeled and julienned
- 70 grams carrot peeled and julienned
- 1 tablespoon sugar – granulated
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 300 grams pork belly chopped
- 1/4 teaspoon five spice powder
- 1 tablespoon honey
- 1 tablespoon Shaoxing wine
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce
- 7 grams garlic (~1 large clove) grated
- 2 small loaves french bread (10-inches long)
- pâté (optional)
- cucumber cut into sticks
- green chilli – hot sliced
- To make the pickles, put the julienned daikon and carrots in a sealable bag and add the sugar, vinegar, and fish sauce. Press out as much air as you can and then seal the bag. Massage the vegetables through the bag to accelerate the pickling process, otherwise you can prepare these a day in advance.
- Put the pork in a bowl along with the five spice powder, honey, Shaoxing wine, hoisin sauce, fish sauce and garlic. Stir well to combine.
- Add the pork in a single layer to a large room temperature non-stick frying pan and turn the stove on to medium heat. Fry the meat on one side until browned on that side and then stir fry, keeping the meat moving around the pan continuously to keep it from burning. It’s done when the sauce has reached a dark caramel colour and most of the fat has rendered out from the pork. Use tongs to transfer the pork to a paper towel lined plate, leaving as much of the oil behind in the pan as possible.
- To assemble the banh mi, toast the bread in the oven until it’s warmed through and the outside is crisp. Slice the bread in half, leaving a bit of crust on one side intact to act as a hinge.
- Spread some Pâté onto the bread and top with the pork, cucumber, pickles, chillies, and coriander. Serve with Sriracha.