Order by Monday, 16 December to ensure delivery in time for Christmas!🎄
the Ingredients
Instructions
A Banh Mi is a Vietnamese street-food sandwich filled with a combo of savoury and fresh flavour-packed ingredients. This is our favourite recipe, including succulent, crispy crackled pork belly, pickled carrot, radish, red onion, coriander, chilli and finally our secret weapon- Umami Miso Mayo!
- To make the pickled veg; in a large glass jug, combine the hot water, sugar and salt, stir until dissolved. Add the vinegar. In the large jar, pack in the julienned carrot and daikon. In the medium jar, pack in the red onion. Pour the pickling liquid into the jars until the veg is covered. Add lids to the jars and set aside for a minimum of 2 hours or place in the fridge for up to 2 weeks.
- Ensure your barbecue, cook box, grills and drip pan are clean. Prepare the barbecue for cooking using indirect high heat (220°C-260°C), and preheat as directed. See below for information on set up methods on a Premium Gas Barbecue.Ensure your barbecue, cook box, grills and drip pan are clean. Prepare the barbecue for cooking using indirect high heat (220°C-260°C). Preheat as directed. Refer to Step 9 for information on settings and set up methods on a Weber Q.Prepare the charcoal barbecue for cooking using indirect high heat (220°C-260°C). See below for information on how to set up a Weber Kettle
- Dry and score the skin of the pork belly if the butcher hasn’t done so already. Lightly coat the rind and meat with olive oil and rub in the salt flakes.
- Roast the pork belly over indirect high heat, with the lid closed, for 20 to 30 minutes or until the skin has crackled. Avoid lifting the lid of the barbecue during this time.Place your pork belly onto the trivet. Roast the pork over indirect high heat, with the lid closed, for 25 to 30 minutes or until the skin has crackled. Avoid lifting the lid of the barbecue during this time.Brush the cooking grills clean. Place the pork belly in the centre of the cooking grill, in-between the two charcoal baskets. Roast the pork belly over indirect high heat, with the lid closed, for 20 to 30 minutes, or until the pork belly is crackled. Avoid lifting the lid of the barbecue during this time.
- Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting- 190°C-230°C). Continue to roast the pork at indirect medium heat for a further 30 to 40 minutes or until cooked through.Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting- 190°C-230°C). Continue to roast the pork at indirect medium heat for a further 30 to 40 minutes or until cooked through.Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting- 190°C-230°C) by slightly closing the top vent on a Weber Kettle if required. Continue to roast the pork at indirect medium heat for a further 30 to 40 minutes or until cooked through.
- While the pork is cooking, make the Umami Miso Mayo: in a small bowl, combine the mayo, miso and soy sauce. Mix until smooth. Refrigerate until required.
- Once the pork is cooked, remove from the barbecue and leave the pork belly to rest for 15 minutes. Slice the pork belly.
- Slice the rolls, along the top. Spread the Umami mayo on one side of the roll, add the sliced pork belly, pickled veg and cucumber. Top with sliced chilli and coriander.
