Pork belly banh mi

Step 1/4

• 200 g pork belly
• 2 tbsp soy sauce
• 125 ml Thai red curry sauce

• bowl
• cutting board
• knife

Slice pork belly. In a bowl, combine soy sauce and Thai red curry sauce, then add sliced pork belly. Allow to marinate in the fridge for approx. 1 hr.

Step 2/4

• 1 carrots
• ½ daikon radish
• ¼ cucumber
• 25 ml rice vinegar
• ½ tbsp sesame oil
• ½ tsp sugar
• ½ chili
• salt

Meanwhile, peel carrots and daikon radish. Julienne the carrots and daikon, together with the cucumber. Transfer to another bowl and combine with rice vinegar, sesame oil, and sugar. Season to taste with salt. Cut ends off the chili and finely slice. Set everything aside until serving.

Step 3/4

• vegetable oil for frying

• frying pan
• tweezers (optional)

In a frying pan, heat some vegetable oil over medium-high heat. Add marinated slice pork belly and sear for approx. 2 – 3 min. on each side.

Step 4/4

• baguettes
• Thai red curry sauce for serving
• cilantro for serving

• cutting board
• knife

Cut off ends of baguettes and halve crosswise, then cut each piece lengthwise and spread Thai red curry sauce on both halves. Layer with sliced pork belly, quick pickled vegetables, chili slices, and cilantro. Enjoy!

Enjoy your meal!