Name: Banh Mi Vietnamese Sandwich
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 4 pcs Vietnamese baguette; 800 g Pork belly; 100 g Pork liver pâté; 80 g Mayonnaise; 300 g Daikon radish; 200 g Carrots; 120 ml Rice vinegar; 60 g Sugar; 120 ml Water; 5 g Salt; 1 large pc Cucumber; 30 g Fresh cilantro; 2 pcs Jalapeño peppers; 4 tbsp Soy sauce (or Maggi seasoning); null to taste Black pepper; 1 tsp Garlic powder; 1 tsp Five-spice powder

Steps

Pickled Vegetables

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.

Roast Pork Belly

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.

Prepare Fillings

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.

Assemble Sandwich

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!

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