Banh Mi Recipe

Caramel Pork Banh Mi

Caramel Pork Banh Mi

Ingredients

Makes 4

CARROT AND DAIKON PICKLE:

• ½ cup (125ml) rice wine vinegar
• 1 tsp sea salt
• ¼ cup (50g) superfine (caster) sugar 1 carrot, about 2¾oz (75g), cut into short thin sticks 1 daikon radish, about 7oz (200g), cut into short thin sticks CARAMEL PORK:
• 6 tbsp superfine (caster) sugar
• 1¾lb (800g) pork belly, skin removed and cut into cubes Scant ½ cup (100ml) fish sauce (Three Crabs is a good brand) 4 scallions (spring onions), white parts only, bashed with the flat side of a knife 2 garlic cloves, peeled and bashed with the flat side of a knife 4 black peppercorns
• a pinch of sea salt
• 4 x 6in (15cm) (-ish; don’t go getting the tape measure out) lengths of white baguette
• mayonnaise
• 1 fresh red chili, sliced (seeded or not is up to you) 1 cucumber, halved and sliced lengthwise into long sticks Fresh cilantro (coriander) leaves

Method

1. To make the carrot and daikon pickle, mix the vinegar, salt, and sugar together in a bowl until everything is dissolved
2. Add the vegetables and press down to make sure they are al covered by the liquid
3. Set aside to pickle for at least an hour before eating, or a couple of days (in the refrigerator) if you’re feeling organized
4. The pickle wil keep for around 4 weeks if wel sealed and stored in the refrigerator
5. To make the caramel pork, mix the sugar with 4 tablespoons water in a pan and cook over a high heat, without stirring, until the sugar is a rich golden color
6. Very carefully add the pork cubes to the pan and stir so the meat is coated with the caramel
7. Add enough water to cover the pork, then slowly bring to a boil, skimming off any impurities that rise to the surface
8. Reduce to a simmer and add the fish sauce, scal ions (spring onions), garlic cloves, peppercorns, and a pinch of salt
9. Cook, uncovered, for 15- 30 minutes, or until the pork is tender.
10. Remove the pork from the liquid and set aside on a plate
11. Remove the scal ions and garlic cloves from the liquid and discard, then turn up the heat
12. Let this reduce untillyou have only ½in (1cm) or so of liquid left- this should take about 10 minutes
13. Place the pork back in the pan and stir well
14. To assemble the banh mi, split each section of baguette and hol ow each piece out slightly by removing some of the bread inside
15. Spread one side with mayonnaise and add a few slices of fresh chili
16. Add some caramel pork belly chunks, fol owed by a heaped tablespoonful or so of carrot and daikon pickle, some cucumber sticks, and cilantro (coriander) leaves
17. Serve immediately