Banh Mi Vietnamese Sandwich

Start with the pickled vegetables! Peel and julienne the daikon radish and carrots. In a bowl, combine rice vinegar, sugar, water, and salt, stirring until the sugar dissolves. Add the vegetables and let them sit for at least 30 minutes, or even hours, for the flavors to meld.

Preheat your oven to 180°C (160°C for fan-assisted ovens). Score the skin of the pork belly, but do not cut through the meat. Rub it with salt, pepper, garlic powder, and five-spice powder. Place it in a baking tray, skin-side up, and roast for 1.5-2 hours, or until the skin is crispy and the meat is tender. Remove from the oven, let it rest for 10 minutes, then slice thinly.

Slice the cucumber into thin strips, the jalapeños into rounds (with seeds for more heat, or without for a milder taste), and chop the fresh cilantro.

Slice the baguettes lengthwise, but not all the way through, so they can be opened. Spread one side with pork liver pâté and the other with mayonnaise. Layer in the roasted pork belly, pickled vegetables, cucumber, jalapeños, and fresh cilantro. Drizzle with a little soy sauce or Maggi seasoning, then close the sandwich. Serve immediately!