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Bahn mi

Picture: Gerald Moscarda

Serves 8

280ml white wine vinegar

1/2 cup sugar

1 carrot, julienned

1/2 daikon, julienned

500gm pork belly

1 tbsp sea salt flakes

8 half baguettes, split in half

100g chicken pate

2 Lebanese cucumbers, thinly sliced

coriander, red chilli


To pickle carrot and daikon, combine vinegar, sugar and 250ml warm water in a saucepan over medium heat, stir until sugar dissolves, then transfer to an airtight container and set aside to cool. When cool, add carrot and daikon, cover and refrigerate to pickle. Preheat oven to 200C. Score pork skin at 1cm intervals with a small sharp knife. Scatter with 1 tablespoon sea salt flakes and rub all over skin and into cuts. Roast pork for 1 hour or until cooked through and skin has crackled. Set aside. Slice into 1cm slices. Spread rolls with pate, top with pork slices, then cucumber, pickled carrot and daikon, coriander and thinly sliced chilli and serve.