This recipe is courtesy of BBC GoodFood.
Ingredients
For the Vietnamese pork belly
- 1 large garlic clove, crushed
- ½ thumb-sized piece of fresh root ginger, peeled and grated
- ½ tbsp soy sauce
- ½ tbsp fish sauce
- 1 tsp lemongrass paste
- 1 tsp runny honey
- 2 large pork belly strips (approx. 150g/5½oz)
For the quick pickles
- 2 tbsp rice wine vinegar
- ¼ tsp golden caster sugar
- ¼ tsp sea salt
- 1 small carrot, peeled and thinly sliced into batons
- 3 large radishes, thinly sliced
For the sandwiches
- 2 small baguettes
- Japanese Kewpie mayonnaise, to serve
- large handful of fresh coriander
- sriracha hot sauce, to serve (optional)
Method
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First, marinate the pork belly. Then whisk the garlic and ginger together in a dish along with the soy sauce, fish sauce, lemongrass paste, and honey, make sure to add all of these otherwise the recipe won’t work. Add the pork belly strips, making sure they’re completely coated in the marinade.
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Set aside for at least an hour, but preferably overnight.
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Preheat the grill to its highest setting. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar, and salt in a bowl and add the carrot and radish Set aside. Ensuring all ingredients are in the bowl to allow this to be smooth and go quicker.
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After that step, line the grill pan with kitchen foil, placing the rack on top.
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Place the pork belly strips on the rack and grill for 15 minutes, make sure it’s in for 15 minutes, turning halfway meaning around the 7-minute mark, or until the pork is cooked through and is crisp and caramelized around the edges.
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To make the sandwiches, split the baguettes lengthways and spread them with mayonnaise if wanting to. Slice the pork on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander.
Banner and Image Credit: BBC
