The first one is this one, probably the best sandwich on the planet and Vietnam's answer to street food.
My goodness I'm glad I did, this was delicious and so easy to make. The flavour combination is absolutely delicious. My family loved this so much, we were all very excited with dinner.
The original recipe says to use skinless pork belly, but I didn't read that when I cooked it and left the skin on. The skin is not crunchy, but it is soft and was perfect here, not rubbery or chewy, so for me, I would leave it on next time unless you want to remove it to make crackling, your choice.
You can cook the pork the day before, refrigerate overnight and continue with the recipe the next day, just bring the pork out of the refrigerator an hour before you want to fry it. Which is great if making for a party.
With regards to the pate, at first we were worried about adding it, but we loved it and it worked.
I like to cut each roll in half and serve them smaller as it is easier to manage half a roll. Just cut the pork into slices that will fit in the rolls
This may be a sandwich and we had it for dinner, but it is one of the greatest sandwiches you will ever try.
Makes 10 long rolls or 20 half rolls
10 crusty white long bread rolls, split in half length ways
200g pork, duck or chicken liver pate
1/3 cup kewpie mayonnaise, to taste
2-3 small Lebanese cucumber, sliced into batons
1 long red chilli, finely sliced
coriander sprigs to serve
Sticky Pork Belly:
1/2 cup hoisin sauce
4 tablespoons light soy sauce
2 tablespoons soy sauce
2 garlic cloves, finely grated
1.2kg pork belly
2 tablespoons white sugar
2 tablespoons rice vinegar
1 large carrot, finely julienned (use a julienne peeler or a coarse grater)
Preheat oven to 150°C/130°C fan forced.
Combine the hoisin, soy sauces and garlic in a bowl. Add pork belly and toss to coat. Place pork belly in a small roasting tin and pour over the hoisin mixture and rub all over the pork. Then pour ½ cup water around the pork. Place a sheet of baking paper over the pork (stops foil from sticking to the pork). Cover with foil and roast for 2 ½ hours. Take the pork out of the oven and remove the baking paper and foil.
Preheat oven grill to high. Place pork under the grill and cook for 3-4 minutes or until golden. Allow to cool in the sauce.
Make the pickled carrot. Combine the carrot, sugar and vinegar. Set aside until ready to serve.
Preheat a non-stick frying pan over high heat. Use a sharp knife to cut the pork into about 1cm thick slices or however you like it.
Fry for 2-3 minutes each side, spooning over some of the roasting liquid as the pork cooks.
To assemble, spread pate over one half of each bread roll. Then spread over the mayonnaise. Drain pickled carrot and divide among bread rolls. Top with cucumber and warm pork belly slices. Sprinkle with chilli slices to taste and top with coriander sprigs.
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