Crispy Pork Belly with Vietnamese Baguette
- Pork Belly 500gr
- Salt 1tsp
- Fish sauce 2tbsp
- Vinegar 1tsp
- Rice wine 2tbsp
- Annatto seed powder 1tsp
- Turmeric powder 1tsp
- Five spices 2 pinched
- Garlic 1tsp
- Chilli 1tsp
- Shallot 1tsp
Method :
- Score some whole in the skin of pork belly and put 1tsp vinegar on the skin and add 1tsp salt on the skin again .make sure the skin always dry
- Marinade other ingredients in the bottom of the meat and rest for 8-24hour
- After rest for 8-24 hours add 1tsp lemon juice or kumquats juice on the skin and roasted in 250 degree in 40 minutes
- Serve hot
Pickled Carrot
Ingredients :
- Carrot Julience : 50gr
- Salt 1 pinch
- Sugar 1tsp
- Kumquats or Lemon 1tsp
Method :
Mixed well together and Rest for 10 minutes before serve
Special Banh Mi Sauce:
Ingredients:
- Lemongrass 1tbsp
- Suagar 1tbsp
- Ginger 1tbsp
- Garlic 1tbsp
- Oyster sauce 1tbsp
- Fish sauce 1tbsp
- Soysauce 1tbsp
- Chilli sauce 1tbsp
- Five spices 1/3tsp
- Oil 1tbsp
- Water 5tbsp
- Tapioca 1tsp
Method :
- Add oil into the pan
- Saute garlic ,ginger ,lemongrass then add all the sauce into the pan
- Thicken with Tapioca
Banh Mi Stuffed:
Ingredients:
- Cucumber Julience 20gr
- Pickle carrot 20gr
- Vietnamese Mints : 4 leaves
- Lemon Mints : 4 Leaves
- Vietanamese Basil 4 leaves
- Coriander 4 stems
- Slices onion 20gr
- Spring Onion 2 leaves
- Roasted pork sliced 100gr
- Special Banh Mi Sauce : 2tbsp
- Banh Mi ( Baguette ) 1 pcs
Method :
- Use the Knife to Open the Banh Mi
- Add Pork all around in the Banh Mi
- Add sliced onion
- Pour All Special sauce on the Top
- Add Pickle carrot ,cucumber ,mints coriander ,spring onnion or some Slice chilli ( optional )
- Serve warm
