Pork Belly Banh Mi with Hoisin-Coconut Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rub the pork with the spice and season liberally. Leave uncovered in the fridge for 3 days to dry out.

Step 2

Heat the oven to 220°C and place the pork on the roasting tray. Using the MEATER, roast the pork until the internal temperature reaches 63°C. Reduce the heat to 140°C after 30 minutes.

Step 3

When the pork is cooked, remove the skin from the meat while the meat rests. Transfer the skin to a cooling rack and place over the baking tray. Heat some neutral oil over a high heat in a saucepan, then slowly pour the oil over the skin to crispen. Chop the crackling and reserve.

Step 4

While the pork rests, combine the below ingredients in a bowl. Reserve.

Step 5

Slice each baguette half. For each baguette, spread pate on the bottom half and mayonnaise on the top half. Layer cucumber and carrot slices on top of the pate, followed by slices of the pork. Spoon some Hoisin-Coconut Sauce over the pork, then top with diced spring onion, red chilli, and chopped crackling. Serve with more Hoisin-Coconut Sauce to dip.