serves 4 (approx 12 cm long baguette)
INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon
Meat marinade
600 gr Pork belly/pork neck (needs fat; lean meat will be too dry)
(100 gr for small baguette and 150 gr for longer baguette)
1 tbsp Honey
1 tbsp Soy sauce
1 ts Sugar
1 tbsp Hoisin sauce
1 tbsp Lemon juice
1 tbsp Fish sauce
1 ts Pepper
Pickles (for approx. 10 banh mi) – do not devide, make one batch and keep in fridge)
200 g Carrots
100 g Radish white or red) – optional
1,5 dl Vinegar
2 dl Sugar
3 dl Water
Garnish
1 tbps Soya sauce (kikkoman less salt – green cap is ok)
Mayonnaise Whip for airy mayonnaise, add lemon or chili powder if you prefer a flavour mayonnaise
4 pieces Radish, thinly sliced with mandolin (optional)
Coriander Leaves with a bit of stem – do not cut, just pick
1 Cucumber
1 Fresh chili /bird eye or Thai
Sriracha /hot chili sauce – optional
PREPARATIONS:
Meat
- Marinate 30 min (better overnight)
- Bake in the oven at 180C for 15-20 min depending on meat piece sizes
- Increase the oven temp to 230-240C and bake another 10 min until golden
Pickles
- Cut carrots in julienne (or round if easier) and place in a container with lid
- Bring water, sugar and vinegar to a boil
- Add chili flakes or fresh chili (optional) for spicy pickles
- Pour pickle water over carrot & radish, close and let pickle for min 30 min
- Take out pickle and squeeze out liquid (at home, keep pickle water in a glass jar)
Banh mi baking and assembling
- Bake baguettes as per instructions
- Take out 3 min before and brush with olive oil and bake until crisp and golden
- Cool before slicing in half lengthwise
- Add soy sauce, spread on mayonnaise on both side, add pickled carrot & radish if using, meat, cucumber, chili sauce (optional)
- Garnish with coriander, radish, fresh chili
