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

Name: Colin’s pork belly banh mi recipe - Better Homes & Gardens Australia
Total time: 115 min
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

www.bhg.com.au

This pork belly banh mi is all you need for the most delicious dinner or lunch! With homemade pate, you'll love this recipe.

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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