Crispy Pork Banh Mi Plat­ter

Super Food Ideas - - IN THIS ISSUE -

SERVES 8 PREP 20 MIN­UTES COOK 2 HOURS

1kg piece bone­less pork belly 2 tea­spoons sesame oil 1 ta­ble­spoon sea salt flakes 2 tea­spoons Chi­nese five spice 2 ta­ble­spoons hoisin sauce 2 gar­lic cloves, crushed 1 ta­ble­spoon light soy sauce 1½ cups chicken stock ¹⁄³ cup rice wine vine­gar 1 tea­spoon caster sugar 2 car­rots, cut into long match­sticks 2 es­chalots, thinly sliced 1 but­ter let­tuce, leaves sep­a­rated 4 baby cu­cum­bers, quar­tered length­ways 3 green onions, cut into 10cm lengths 1 cup fresh co­rian­der sprigs 1 cup whole-egg may­on­naise 3 long red chill­ies, thinly sliced di­ag­o­nally 8 baby Viet­namese rolls

1 Pre­heat oven to 240°C/220°C fan-forced. Grease a medium roast­ing pan. 2 Pat pork rind dry with pa­per towel. Brush with sesame oil. Sprin­kle with sea salt. Place pork, rind-side up, in pre­pared pan. Roast for 30 min­utes or un­til rind starts to crackle. 3 Mean­while, com­bine five spice, hoisin sauce, gar­lic, soy sauce, stock and 1 ta­ble­spoon vine­gar in a jug. 4 Re­duce oven to 160°C/140°C fan-forced. Pour stock mix­ture around pork in pan (do not pour over rind). Bake for 1 hour 30 min­utes or un­til pork is ten­der. 5 Mean­while, com­bine sugar and re­main­ing vine­gar in a medium bowl. Sea­son with salt. Add car­rot. Toss to com­bine. Set aside un­til re­quired. 6 Set pork aside for 10 min­utes to rest. Strain pan juices into a small serv­ing bowl. Skim off any fat from sur­face. 7 Slice pork. Drain car­rot. Place pork and car­rot on a large serv­ing plat­ter with es­chalot, let­tuce, cu­cum­ber, onion, co­rian­der, may­on­naise, chilli, bread rolls and pan juices. Serve. NU­TRI­TION: (per serve) 2846kj; 47.4g fat; 11.3g sat fat; 31.5g pro­tein; 29.8g carbs; 5.3g fi­bre; 65mg chol; 2045mg sodium.

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