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Banh mi

Try this delicious take on the traditional Vietnamese sandwich - by Magnum + Queens Wine
  • 22 Aug 2017
Banh mi
Kirsten Dickie for Magnum + Queens
Serves 8
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Ingredients

500gm piece pork belly

8 crispy long white rolls

2 Lebanese cucumbers, thinly sliced into strips

To serve: coriander, sliced long red chilli, mayonnaise, Hoisin sauce

Some recipes use chicken liver pâté also - optional

Pickled carrot and daikon

300 ml white wine vinegar

100gm sugar

1 carrot, cut into matchsticks

1/2 daikon, cut into matchsticks

Method

  1. You can buy pickled carrot and daikon, but it’s pretty simple to make.

    Combine vinegar, sugar, and 250ml warm water in a saucepan over medium heat, stir until sugar dissolves. Set aside to cool.

  2. Then add carrot and daikon and refrigerate in an airtight container to pickle.

    A week would be ideal.

  3. Preheat oven to 200C.

  4. If you want crisp pork, you have to score the skin. Ask your butcher or do it yourself with a very sharp knife. Cut lines 1cm apart on the skin, and then slice lines diagonally the opposite way.

  5. Rub 2 teaspoons of salt over the skin and into the cuts.

  6. Roast pork 40 to 45 minutes or until golden and crisp.

  7. Allow pork to rest for 10 minutes and then thinly slice.

  8. Spread a small amount of Hoisin and mayonnaise on the roll, and then fill with the other ingredients.

    Recipe courtesy of Magnum + Queens Wines, who recommend pairing this with a glass of the Jordi Miro Garnatxa Negra / Syrah 2015 - Terra Alta, from Spain

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