For the Vietnamese pork belly
1 large garlic clove, crushed
½ thumb-sized piece fresh root ginger
½ tablespoon soy sauce
½ tablespoon fish sauce
1 teaspoon lemon grass paste
1 teaspoon runny honey
2 large, thin pork belly strips (app. 150g)
For the sandwiches
2 small baguettes
Japanese Kewpie mayonnaise
For the quick pickles
2 tablespoons rice wine vinegar
¼ teaspoon golden caster sugar
¼ teaspoon sea salt
1 small carrot, peeled, cut into batons
3 large radishes, thinly sliced
a piece of cucumber, cut into batons
Optional, to serve
large handful fresh coriander
sriracha hot sauce, to taste
Today we make delicious weekend sandwiches. The sandwiches are Vietnamese street food and you can serve them with Criracha hot sauce. We made the coriander in the original recipe optional, just because we don't like it. You can optional replace it with flat parsley. We couldn't find the Japanese mayo, we used regular ;))
Start by making the marinade
Place all marinade ingredients in an oblong dish.
Stir all ingredients together until well combined.
Coat the pork belly strips all over with marinade.
Cover the dish and place the pork belly in the fridge.
How to make sweet & sour pickles
Wash or peel the veg and put the vinegar, sugar en salt in a bowl
Add the chopped spring onion to the bowl.
Add the radishes to the bowl.
Cut the carrot en komkommers into batons.
Stir the vegetables until combined.
Cover the bowl and place it refrigerator.
Grill the pork and plate your sandwich
Preheat the griddle.
Put he pork strips on.
Grill 3-4 minutes each side.
Until brown, crispy and karamelized.
Split the baguettes lengthways and spread with a generous layer of mayonnaise
Put the pork belly strips on top and cover them in pickles.
Optional you can serve the Banh mi with coriander and Sriracha hot sauce.