Banh mi

Method

Marinate the pork belly with fish sauce, minced garlic, sugar and white pepper for at least 2 hours, then pan-fry over medium-high heat until caramelised and cooked through, about 15-20 minutes. Whilst the pork cooks, julienne the carrot and daikon radish, then quickly pickle them in a bowl with rice vinegar, salt and a pinch of sugar for 10 minutes. Halve the baguette lengthwise and lightly toast it, then spread butter on the inside followed by a thin layer of pâté and mayonnaise. Slice the cooked pork belly and arrange it on the baguette base, then top with the pickled vegetables, fresh cucumber slices, coriander leaves and sliced red chilli. Close the sandwich, cut in half and serve immediately whilst warm.