Infuse pork belly with chilli, lemongrass and ginger to recreate at home the French Vietnamese favourite Pork Belly Bánh Mi. See the recipe here.

Pork Belly
• 1kg pork belly, rind on
• 1 stalk lemongrass
• 1 large red chilli
• 3 slices ginger
• 2 tsp coarse salt
• 2 tsp freshly ground black pepper
• 1 tbsp Thai fish sauce

Dressing
• 2 tsp sugar
• 1 tbsp fish sauce
• Juice of 1 lime
• 1 hot chilli

Filling
• 1 cup bean sprouts
• 2 carrots
• ½ bunch saw tooth coriander or standard coriander
• ½ bunch Vietnamese mint
• 2 small cucumbers

Bread Rolls
• 120g salted butter
• 6 small long white rolls or baguettes

Overnight Preparation

  1. Coarsely chop the lemongrass and chilli.
  2. Place the pork into a Sous Vide bag.
  3. Add the lemongrass, chilli, ginger, salt pepper and fish sauce to the flesh side of the pork.
  4. Seal on high pressure using the AEG PrecisionVac SousVide Vacuum Sealer Drawer.
  5. Set the AEG oven to the Sous Vide function, at 90°C.
  6. Place the pork into the oven and cook for three hours.
  7. Once cooked, refrigerate until required. This step can be completed up to three days in advance.

Pork Belly

  1. Pre-Heat the AEG oven to 250°C.
  2. Remove the pork from the bag and pat dry the skin.
  3. Use a sharp serrated knife to score the skin of the pork in a cross-hatch pattern at ½ cm intervals.
  4. Place the pork, rind up, in a heavy pan.
  5. Turn the AEG to Oven to the grilling program.
  6. Place into the oven and cook until the skin is heavily blistered and golden (around 25-35 minutes).
  7. Leave to slightly cool.

 

To serve

  1. Cut the bread rolls lengthways and butter generously.
  2. Mix all the dressing ingredients together.
  3. Add dressing to the filling ingredients and toss to distribute evenly.
  4. Cut a generous amount of pork slices using a sharp knife.
  5. Divide amongst the rolls.
  6. Add the salad filling.