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Colin’s pork belly banh mi

With homemade pate.
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6
35M
1H 20M
24H
24H
1H 55M

Forget fancy restaurants, the best food is found on the streets and this week Colin’s making his favourite street food of all time: Banh Mi.

The thing that really takes this dish to the next level is Colin’s homemade pâté, which is way easier to make than you might think.

Ingredients

Pate
Chilli vinegarette
Salad

Method

Step 1

For pate, heat butter in a frying pan on medium low heat. Add onion, garlic and herbs. Saute 5–10 minutes, until onion is tender but not coloured. Add cream, bring to a gentle simmer. Remove bay leaves. Transfer to blender.

Step 2

Heat a clean frying pan on high heat. Add oil and then livers. Cook, without turning, for 2 minutes or until seared. Turn livers and cook a further 1–2 minutes or until just pink in the middle. Season. Add to the onion mixture in the blender, along with the fish sauce and pepper. Blend until smooth. Remove blender bowl. Cover and refrigerate until cold.

Step 3

To cook pork, preheat oven to 240°C/220°C fan-forced.

Step 4

Place pork onto a wire rack in a roasting pan. Rub with oil and salt. Cook for 25 minutes. The skin should be crisp and crackled.

Step 5

Reduce heat to 180°C/160°C fan-forced and cook for a further 1 hour to 1 hour 20 minutes or until the meat is tender.

Step 6

To make vinaigrette, blend all ingredients until smooth.

Step 7

To assemble, cut pork into thick slices. Spread pate onto base of split rolls. Top with lettuce, carrot, onion, coriander, cucumber and sliced pork. Spoon over vinaigrette. Serve with lime wedges.

banh mi 3 rolls with pickled carrot pork belly and coriander on top

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