Crispy Pork Banh Mi Platter
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.