Banh Mi
Crispy-skin pork belly is easy when you have this recipe up your sleeve, says chef and cookbook author Sam Parish.
PREP TIME:
COOK TIME: 1.5hours
INGREDIENTS:
800g whole bone-out pork belly piece
1 piece of lemongrass, finely chopped
1 tbsp olive oil
1 tsp cracked black pepper
1 kg table salt
5 egg whites
1⁄4 cup (60ml) fish sauce
2 tbsp soy sauce
2 tsp brown sugar
1 long red chilli, thinly sliced
juice of 1 lime
8 crunchy long rolls or 2 baguettes, each cut into 4
1⁄4 cup (50g) your favourite pâté
1⁄4 cup (50g) mayo
1⁄2 bunch coriander, sprigs pickled
4 spring onions/shallots, shredded
condiments such as pickles or kimchi
METHOD:
Preheat oven to 140°C fan-forced. Line a baking tray with baking paper and place a rack over the top.
Use a sharp knife to score the pork skin. Combine lemongrass, oil and pepper in a bowl. Use to rub the pork meat, avoiding the skin, then place the pork on prepared rack, skin up and exposed. (At this point you can leave the pork overnight to marinate if you have the time.)
Combine salt and egg whites in a bowl until it reaches a snow-like consistency. Use to cover pork skin in a thick crust, avoiding the edges of the belly meat. Roast for 1 hour or until internal temperature of belly reaches 65°C. Use a rolling pin or large knife to crack off the meringue crust, and brush with a pastry brush to remove excess salt. Increase oven to 250°C fan forced. Return pork to oven, watching closely for 20–25 minutes until crackling has puffed evenly and completely. Rest for 15 minutes.
Combine fish sauce, soy sauce, sugar, chilli and lime juice in a bowl and season to taste.
Carve belly and spoon over sauce to season.
To assemble rolls, spread pâté and mayo inside roll and fill with coriander, shredded spring onion and any condiments. Add pork and drizzle over any extra sauce.
Serves 8
Jazz it up:
Serve in bao buns with hoisin sauce and shredded spring onions or shallots for something a little fancy.
Recipe from Cook Me - 30 dishes/3ways
By Sam Parish
Publisher KOA Press
