Colin’s pork belly banh mi recipe - Better Homes & Gardens Australia

Ingredients

• 1kg pork belly, scored and left on a plate in fridge, uncovered, for 2 days to dry and form a crust
• Oil and sea-salt flakes (to rub on pork)
• 6 crusty bread rolls, split
• Pate
• 150g salted butter
• 1 brown onion, chopped
• 6 cloves garlic, chopped
• 1/2 bunch thyme
• 2 bay leaves
• 100ml pouring cream
• 2 Tbsp olive oil
• 400g chicken livers, cleaned
• Sea salt, to season
• 1 Tbsp fish sauce, to taste
• Ground white pepper, to taste
• Chilli vinegarette
• 200ml white wine vinegar
• 50ml water
• 2 tsp sugar
• 2 bird’s-eye chillies, finely chopped
• 2 Tbsp fish sauce
• Root and stem of 1 bunch coriander, washed and chopped
• Salad
• 1 butter lettuce, leaves trimmed and washed
• 3 carrots, julienned
• 6 green onions, trimmed into lengths
• 1 cup coriander leaves
• 2 large lebanese cucumbers, cut into long strips
• Lime wedges, to serve