CHARGRILLED LEMONGRASS PORK BELLY BANH MI
Ingredients
For the pickles:
3 Cups of water
1 ½ Cups rice vinegar
9 Tablespoons sugar
6 teaspoons sea salt
2 Small carrots peeled and julienne
½ daikon peeled and julienne
For the dressing:
6 Tablespoons water
2 Tablespoons castor sugar
2 Tablespoons fresh lime juice
2 Tablespoons Squid brand fish sauce
1 Clove of garlic, finely chopped
1 Fresh red chilli finely chopped
For the pork:
2 garlic cloves, unpeeled
4 coriander roots, scraped
2 Tablespoons Farro coriander seeds,
600 g Freedom farms pork belly, finely sliced
2 sticks of lemongrass, finely chopped
½ tsp sugar
2 Tablespoons Kikkoman light soy sauce
60 ml (¼ cup) Lee Kum Kee oyster sauce
½ teaspoon Farro white peppercorns
To serve:
4 Paneton half baguettes sticks
Best Foods Mayo
Lee Kum Kee Hoisin sauce
1 Cucumber sliced length ways
1 bunch of Coriander
Method
For the pickles:
In a saucepan, combine the vinegar, sugar and salt. Stir well and bring to the boil, then remove from the heat and set aside to cool
Place carrots in a 1 litre plastic or glass container
Pour the cooled pickling liquid over the carrots and daikon to completely submerge them. Let the carrot and daikon sit in the brine for at least 20 minutes before using
For the dressing:
Combine water and sugar in a bowl. Add lime juice, fish sauce, garlic and chilies
For the pork: In a mortar and pestle, pound the garlic, coriander root, white pepper corns and coriander seeds to a fine paste
Place the pork belly in a large bowl. Add the paste, sugar, soy sauce, oyster sauce and mix well. Place in the fridge for at least 1 hour to marinate.
Bring a barbecue or chargrill to medium-high heat. Grill the pork belly for 8-10 minutes each side and place to the side
To assemble:
Lightly heat baguettes in oven and slice open
Spread one side of the inside of the baguettes with mayo and the other side with hoisin
Fill baguettes with pickled carrot, daikon, cucumber, pork slices and coriander season to taste with sweet and sour dressing