Name: Crispy pork banh mi platter
Yield: 1
Cuisine: asian
Ingredients: 1kg piece boneless pork belly; 2 tsp sesame oil; 9.60 gm sea salt flakes; 2 tsp Chinese five spice; 43.20 gm hoisin sauce; 2 garlic cloves, crushed; 21.00 gm light soy sauce; 382.50 gm chicken style liquid stock; 82.50 ml rice wine vinegar; 5.00 gm caster sugar; 2 carrots, cut into long matchsticks; 2 eschalots, thinly sliced; 1 butter lettuce, leaves separated; 4 baby cucumbers, quartered lengthways; 3 green onions, cut into 10cm lengths; 250.00 ml fresh coriander sprigs; 247.50 gm whole-egg mayonnaise; 3 long red chillies, thinly sliced diagonally; 8 baby Vietnamese rolls

Crispy pork banh mi platter

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Easy Vietnamese pork belly platter: DIY banh mi for hands-on fun!

Ingredients:

1kg piece boneless pork belly
2 tsp sesame oil
9.60 gm sea salt flakes
2 tsp Chinese five spice
43.20 gm hoisin sauce
2 garlic cloves, crushed
21.00 gm light soy sauce
382.50 gm chicken style liquid stock
82.50 ml rice wine vinegar
5.00 gm caster sugar
2 carrots, cut into long matchsticks
2 eschalots, thinly sliced
1 butter lettuce, leaves separated
4 baby cucumbers, quartered lengthways
3 green onions, cut into 10cm lengths
250.00 ml fresh coriander sprigs
247.50 gm whole-egg mayonnaise
3 long red chillies, thinly sliced diagonally
8 baby Vietnamese rolls

Instructions:

Preheat your oven to 240C/220C fan-forced and prepare a medium roasting pan by greasing it.
Gently pat dry pork rind with paper towel. Brush generously with aromatic sesame oil, then sprinkle with a pinch of sea salt. Arrange the pork, rind-side up, in the pan. Roast until the rind begins to crackle, for approximately 30 minutes.
In a jug, blend five spice, hoisin sauce, garlic, soy sauce, stock, and 1 tablespoon vinegar.
Lower oven temperature to 160C/140C fan-forced. Carefully pour stock mixture around pork in the pan, being mindful not to pour it over the rind. Bake for 1 hour and 30 minutes or until the pork is tender.
In a medium bowl, mix together sugar and the remaining vinegar. Season with salt, then add the carrot. Toss everything together and set aside until needed.
Allow the pork to rest for 10 minutes while you strain the pan juices into a small serving bowl, making sure to remove any excess fat from the surface.
Slice the pork and drain the carrot. Arrange the pork, carrot, eschalot, lettuce, cucumber, onion, coriander, mayonnaise, chilli, and bread rolls on a large serving platter. Pour over the pan juices and serve.

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