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Chilli Szechuan Pork Banh Mi

  • People

    Serves 4

  • Prep Time

    20 min.

  • Barbecue Time

Serves 4
Prep Time
20 min.
Barbecue Time

the Ingredients

Bahmi Pork

Pickled Carrot

  • ¼ cup white vinegar
  • ½ teaspoon salt
  • ¼ cup caster sugar
  • 1 large carrot, peeled, finely cut into matchsticks
  • 8 slices pork from Chilli Szechuan Pork Belly (Weber recipe)
  • 4 Vietnamese baguettes or crusty white bread rolls
  • 4 tablespoons pork pâté (optional)
  • ½ cup coriander leaves
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 teaspoons hot chili-garlic sauce, such as Sriracha
  • Kewpie mayonnaise
  • 2 teaspoons light soy sauce


  • 01 To make the pickled carrot: In a saucepan combine the vinegar, salt, and sugar. Bring to the boil on a side burner or stove top. Once boiling, remove the saucepan from the heat and add the carrot matchsticks. Set aside until required.
  • 02 Slice the pork into bite-sized pieces.
  • 03 Split the baguettes in half. Spread the pâté (if using) on one side of the cut baguette. Top with the coriander leaves and cucumber ribbons. Drain the pickled carrots and place on top. Place a layer of the pork on the baguette. Finish with a drizzle of Sriracha, mayonnaise, and soy sauce.

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