Crispy Pork Banh Mi

Updated at: Sun, 05 May 2024 14:11:21 GMT

Step 1

Add all of the ingredients to a mix bowl in this order - water, yeast, sugar, flour, salt, egg.

Step 2

Mix on slow until well combined and then turn to full speed for 8 - 10 minutes until it's slapping the bowl, shiny and has elasticity.

Step 3

Add to a clean bowl. With a wet hand tuck the dough under itself several times and shape into a ball. Cover and leave to rise for an hour.

Step 4

After 1 hour, stretch and fold the dough over itself 4 - 6 times. Cover and leave for another hour.

Step 5

Add the dough onto a clean, floured surface and cut into 4 equal shapes. Using your hands, shape each piece into a rough dough ball. Cover and leave for 15 minutes.

Step 6

Flatten each dough ball into a dish and roll over itself, tucking it tightly on each roll until you have a thick cigar shape.

Step 7

Place onto you baguette tray and cover for 45 minutes.

Step 8

Pre heat the oven to 250c/480f and place an oven proof dish at the bottom.

Step 9

Using a razor or sharp knife score the baguettes 3 times and squirt with water.

Step 10

Add boiling water to the oven dish to create steam.

Step 11

Bake the baguettes for 10 - 12 minutes.

Step 12

Leave to cool on a wired rack.

Step 13

Score the pork belly skin with a sharp knife and rub generously with olive and salt.

Step 14

Roast in the oven for 1hr 30 minutes at 180c/350f. If the skin isn't completely crispy place under the grill/broiler (but watch carefully) until fully crisp.

Step 15

Leave to rest.

Step 16

Peel and slice the carrots and daikon radish into thin strips. Place in a bowl and add half of the salt. Mix well and leave for 15 - 20 minutes.

Step 17

Mix the water, vinegar, sugar and remaining salt but don't heat.

Step 18

Strain the water from the carrots and daikon, place in a mason jar and pour over the pickle juice.

Step 19

Leave in the fridge.

Step 20

Thinly slice the cucumber using a mandolin if you have one.

Step 21

Slice the chillis (if using) and roughly chop the coriander.

Step 22

Cut the pork into strips and fry in a pan on a medium-high heat until golden brown on both sides.

Step 23

If using a store bought baguette, heat in the oven for a couple of minutes.

Step 24

Slice the baguette, spreading the pate on the bottom slice and the mayonnaise on the top.

Step 25

Add the pork and top with the pickled carrots & daikon followed by the cucumber, chillis and coriander.

Step 26

Enjoy!

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