Crackling Pork Belly Banh Mi
Ingredients
Number of servings: 8
Pickled Carrot:
- 1 carrot, shredded
- 1 tbs rice wine vinegar
- 2 tsp caster sugar
Step 1 of 3
Preheat oven to 240°C. Line a baking tray with baking paper. Remove pork from packaging and pat rind dry with paper towel. Rub rind with oil and 1 tsp sea salt flakes. Place, rind-side up, on tray. Bake for 30 minutes or until crackling is golden and crisp. Rest for 5 minutes before slicing.
Step 2 of 3
Meanwhile, to make the pickled carrot, combine all the ingredients in a small bowl. Allow to pickle for at least 10 minutes.
Step 3 of 3
Spread roll bases thickly with pâté and mayonnaise. Fill with drained pickled carrot, baby cucumber, spring onion and pork. Top with coriander, sprinkle over chilli and serve.