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Banh Mi Vietnamese Baguette With Slow Cooked Pork Belly

"Banh Mi Vietnamese Baguette: I discovered this beauty of a meal when I was in Hoi An and couldn't stop eating it. It's full of flavour, texture and colour!"


  • 2 tins of Biona Jackfruit or pork belly

  • 5 tbsp Soy Sauce

  • 4 Lime

  • 3 cloves Garlic

  • 1 inch Ginger

  • 4 tbsp Brown Sugar

  • 1 tsp Chilli flakes

  • 1 French Baguette

  • 20g Coriander

  • 1 Carrots

  • 1/2 Cucumber

  • 5 small radishes

  • 1 large red onion

  • 4 tbsp Huy Fong Sriracha Chili Sauce

  • 500ml white wine vinegar

  • 1tsp black peppercorns

  • 1 tsp coriander seeds

  • 220g unrefined sunflower oil

  • 120ml very cold unsweetened coconut milk (not canned!!!)

  • Sea Salt

Method (pork belly)

1. Crank the oven to its hottest temperature (240c) and leave for 10 minutes. Meanwhile, merge the marinade ingredients in a bowl.


2. Place the belly of pork on a tray and cover with the marinade. Make sure none of the chopped pieces rest on top of the pork to prevent them from burning.


3. Next, insert the pork in the oven (mind your face!) and turn it down to 150c.

NOTE: The reason for this is to create crispy crackling. This technique also works for roasting joints. I personally like to keep checking on the pork every 40-50 minutes and basting it with the marinade to keep it moist and flavoursome.


4. With a sharp knife or a mandoline, slice the carrot, cucumber and onions (for my pink onion recipe).


5. Once you are happy with the pork, remove from the tray and let it cool to a point where you can chop it into chunks. For the killer mayo sauce, simply take the juices from the pork tray and add it to the mayo. That's it and it will blow your mind!

6. Finally, slice the baguette (I like to warm mine up for 5 mins) and build your Banh Mi. Start with the killer mayo, vegetables, pork chunks, more mayo, pink onions and coriander leaves.