Banh Mi Sandwich

Cooking time: 45 mins

Serves: 4

Ingredients

- 1kg pork belly strips

- 2 tablespoons gochujang 

- 1 tablespoon soy sauce

- 1 tablespoon honey

- 1 teaspoon sesame oil

- 4 baguettes of bread.

- Sliced green onion

- Sliced cucumber

-Sliced Chile

-Sliced carrot 

-200g water

-100g rice wine vinegar

-5g salt

-20g sugar

-3g coriander seed

- Coriander

-Pâté

- Mayonnaise 

Method

-Preheat your oven to 180ºc, In a bowl, combine the gochujang, soy sauce, honey, sesame oil, salt, and pepper. Mix well to create the marinade.

-Place the pork belly strips in a shallow dish and pour the marinade over them. Ensure the strips are thoroughly coated. Let them marinate for at least 30 minutes, or preferably overnight in the refrigerator for maximum flavor.

-Transfer the pork belly strips to a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes or until the pork is cooked through and tender.

-While the pork belly is roasting, prepare your sandwich. Toast the baguette if desired.

-Slice your carrots and bring your water, rice wine vinegar, salt, and sugar to the Boil with coriander seeds, and pour over the carrots then set aside to pickle.

-Spread mayonnaise on one side of the baguette and Pâté on the other. Slice your pork belly and layer onto the sandwich, then cover with your pickled carrots, cucumber, green onion, coriander, and sliced Chile.

-slice your baguette in half and enjoy.