I always make Bahn Mi a day or two after I’ve cooked a pork belly or roasted pork shoulder. It’s delicious!
Serves: 2
=R1=
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 small carrot, julienned
- 1 shallot, thinly sliced
- 4 tbsp red-wine vinegar
- Bread rolls
- Good-quality butter
- 2 spring onions, halved & sliced lengthways
- 1 red chilli, thinly sliced
- 1 Lebanese cucumber, sliced lengthways
- Handful coriander
- Tamari
- Pork belly, cooked & thinly sliced
- Extra crackling (optional)
Method
- Cover carrot and shallot in red-wine vinegar and steep for about 30 mins then drain.
- Slice bread lengthways and lightly coat inside with butter.
- Layer vegetables and coriander on bottom of roll.
- Drizzle small amount of tamari on top inside of roll, place pork and extra crackling (if desired) over it, close it up and enjoy.
- Tip: You can use any cut of pork in these rolls and even chicken is a great option. It’s entirely up to you if you want your meat of choice hot or cold
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
