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Lemongrass pulled pork banh mi
Lemongrass pulled pork banh mi
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Make delicious homemade banh mi yourself!
Ingredients:
  • 125.00 ml rice wine vinegar
  • 53.75 gm caster sugar
  • 2 large carrots, cut into matchsticks
  • 8 baguette rolls, split, warmed or toasted
  • 5 leaves iceberg lettuce, coarsely shredded
  • 2 green onions, shredded
  • 6 birdseye chillies, thinly sliced (see Note)
  • 125.00 ml coriander sprigs
  • Japanese mayonnaise, to serve
  • 3 lemongrass stalks
  • 1.2kg pork belly, fat trimmed, cut into 6cm pieces
  • 20.00 ml chinese five spice
  • 36.80 gm vegetable oil
  • 765.00 gm chicken stock
  • 1 brown onion, thinly sliced
  • 8 garlic cloves, smashed
  • 3 eschalots, halved
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
Instructions:
  • In a large bowl, mix vinegar and sugar until sugar dissolves. Add carrot and refrigerate for 2 hours or overnight to develop flavors.
  • Prepare the pulled pork by preheating the oven to 180°C or 160°C fan-forced. Cut the lemongrass 10cm from the root, reserving the core and keeping the stalk tops for later. Season the pork with Chinese five spice and salt. Heat oil in a large heavy-based saucepan over medium-high heat and brown the pork in two batches for 6 minutes. Remove excess oil, then add stock, onion, lemongrass stalk tops, and half of the garlic to the pan. Bring to a boil, cover, and cook in the oven for 2 hours until the pork is tender. Transfer the pork to a plate, remove the lemongrass stalk tops, and skim off most of the fat from the liquid before serving.
  • In a small food processor, finely chop the eschalot, reserved lemongrass, and remaining garlic.
  • In the same pan, heat the remaining oil over medium-high heat. Saute the lemongrass mixture for 3 minutes or until fragrant. Stir in sugar and cook for 2 minutes until golden. Pour in reserved cooking liquid and bring to a boil. Reduce heat and simmer gently for 10 minutes until the sauce thickens. Shred the pork with a fork and continue to simmer until the liquid has evaporated.
  • Thoroughly drain the carrots. Assemble the bread rolls by stuffing them with lettuce, carrots, shallots, pulled pork, mayonnaise, fresh coriander, and chili.

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