• 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
• 2 tsp sugar
• 1 tbsp fish sauce
• Juice of 1 lime
• 1 hot chilli
• 1 cup bean sprouts
• 2 carrots
• ½ bunch saw tooth coriander or standard coriander
• ½ bunch Vietnamese mint
• 2 small cucumbers
• 120g salted butter
• 6 small long white rolls or baguettes
- Coarsely chop the lemongrass and chilli.
- Place the pork into a Sous Vide bag.
- Add the lemongrass, chilli, ginger, salt pepper and fish sauce to the flesh side of the pork.
- Seal on high pressure using the AEG PrecisionVac SousVide Vacuum Sealer Drawer.
- Set the AEG oven to the Sous Vide function, at 90°C.
- Place the pork into the oven and cook for three hours.
- Once cooked, refrigerate until required. This step can be completed up to three days in advance.
- Pre-Heat the AEG oven to 250°C.
- Remove the pork from the bag and pat dry the skin.
- Use a sharp serrated knife to score the skin of the pork in a cross-hatch pattern at ½ cm intervals.
- Place the pork, rind up, in a heavy pan.
- Turn the AEG to Oven to the grilling program.
- Place into the oven and cook until the skin is heavily blistered and golden (around 25-35 minutes).
- Leave to slightly cool.
- Cut the bread rolls lengthways and butter generously.
- Mix all the dressing ingredients together.
- Add dressing to the filling ingredients and toss to distribute evenly.
- Cut a generous amount of pork slices using a sharp knife.
- Divide amongst the rolls.
- Add the salad filling.