Grilled pork banh mi

30 min · serves 2

Lemongrass marinade, and the pan has to be screaming hot to get any char. Re-crisp the bread before filling it.

Ingredients

• 2 loaves Baguette rolls
• 300 g Pork shoulder
• 2 stalks Lemongrass
• 3 cloves Garlic
• 2 tbsp Fish sauce
• 2 tbsp Sugar
• 1 tbsp Oyster sauce
• 100 g Pickled carrot and daikon
• 1 piece Cucumber
• 20 g Coriander
• 50 g Liver pate
• 2 tbsp Mayonnaise

Method

1. Slice the pork shoulder 4 mm thick, across the grain.
2. Mince the lemongrass and garlic, mix with the fish sauce, sugar, oyster sauce and pepper, then marinate the pork for 15 minutes.
3. Heat a pan until it smokes. Lay the pork in one layer without crowding and sear 2 minutes a side, in batches if needed.
4. Re-crisp the bread for 3 minutes at 200C.
5. Split the loaves lengthwise and spread pate and mayonnaise on both cut faces.
6. Fill with the grilled pork, pickles, lengthwise cucumber and coriander, then spoon the pan juices over.

Grilled pork banh mi →