Banh Mi Platter
Say goodbye to boring sandwiches and hello to flavour town! This mouthwatering DIY Banh Mi Platter promises to delight your taste buds and leave you craving more.
2hrs 20mins + overnight
Capable Cooks
6
What you’ll need
INGREDIENTS
- 400g SunPork Pork Belly
- 1 cup carrot, peeled into ribbons
- 1cup daikon, peeled into ribbons
- 1 cup rice wine vinegar
- 2 Tbsp. sugar
- 1 Tbsp. salt
- 50g pâté
- 50g kewpie mayonnaise
- 1 cucumber, sliced
- 3 spring onions, finely sliced
- 1 bunch fresh coriander leaves
- 2 red chillis, sliced
- 6 banh mi bread rolls, toasted
- Asian seasoning sauce, to serve
How to make it
- Using a sharp knife, score the pork belly rind in 1cm intervals taking care not to score into the fat. Place pork belly onto a tray or plate and pat the skin dry. Refrigerate overnight to dry out the rind.
- Pre-heat fan forced oven to 160⁰C.
- Remove pork belly from the fridge and bring to room temp. Transfer the pork belly to a baking tray. Rub a generous amount of salt and oil into the skin. Roast in the oven for 45 mins or until internal temp. reaches 60⁰C.
- Increase oven temp. to 250⁰C and roast for a further 15 mins or until the rind has crackled.
- To make pickled vegetables place carrot and daikon into a bowl. In a small saucepan over med. heat add vinegar, sugar and 1 Tbsp. salt and heat until sugar dissolves, then remove from heat and pour over vegetables. Refrigerate until ready to use.
- Remove pork belly from the oven and allow to rest for 10-15 mins before slicing.
- Arrange the platter by placing pâté and mayonnaise in the centre, then place sliced pork belly and crackle around the outside, along with the cucumber, drained pickled vegetables, spring onions, coriander, fresh chilli , banh mi bread rolls and Asian seasoning sauce.
- Serve for everyone to enjoy!
