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MJ's Pork Bahn Mi

Makes 10 portions (Approximately)


Ingredients for the pork marinade

· 1.5 kg Skinned and Boned Pork Belly

· 4 Tbsp Gochujang Paste

· 4 Tbsp Soy Sauce

· 5 Cloves Minced Garlic

· 2 Chopped Red Chilli’s

· 3 Tbsp Minced Ginger


Pickled Vegetables

· 250g Julienne Carrot

· 250g Julienne Mooli

· 2 x Sliced Cucumber

· 10 x Sliced Breakfast Radish

· 3 x Sliced Red Chilli

· ½ bunch Picked Coriander

· 1L Water

· 1L White Wine Vinegar

· 200g caster Sugar


Chicken Liver Pate

· 500g Chicken Livers

· 250g Butter

· 1 x Shallot (finely diced)

· 200ml Red Wine


Nouc Cham

· 200ml hot water

· 50g sugar

· 100ml lime juice

· 70ml fish sauce

· 2 cloves thinly sliced garlic


French Baguette


Method

1. Marinade pork belly overnight in the fridge and then cook at 160 degrees until soft, rest and chill ready to slice.

2. For the Pickling liquor combine the vinegar, sugar and water, bring to the boil and pour over your cucumber, carrots and mooli. Keep the other vegetable and herb raw and undressed.

3. For your pate, sauté the chicken livers until cooked through and allow to cool down to room temperature, in the same pan, sweat your shallots until soft add your wine and reduce by half, allow to cool to room temperature also.

4. With your ambient ingredients place into a blender ad blend, slowly adding your butter bit by bit until you have a smooth liquid, allow to set in the fridge.

5. For the Nouc Cham add your sugar to the hot water until dissolved, followed by the rest of the ingredients

6. Slice your chilled pork belly into strips 2cm long by 1/2cm wide and bbq on the chargrill, dress with the nouc cham dressing.

7. To build your Bahn mi, slice your baguette on the side and spread your pate on either side of the bread, add you pickled veg on the bottom followed by 100-120g of pork belly. Finish with more pickled vegetables, chilli and coriander and serve wrapped in GEC paper.