Pork

 

1 tsp sea salt

1 tbsp brown sugar

1 tsp five-spice powder

3 cloves garlic, minced

½ cup soy sauce

400 g free-range pork belly

½ cup peanut oil for frying pork

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Cooking liquor

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½ cup soy sauce

1 tbsp brown sugar

3 cloves garlic, minced

¼ cup chilli sauce

1 shallot, finely diced

salt and pepper to taste

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Pickled vegetables

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1 carrot, julienned

¼ capsicum, sliced thinly

2 tbsp sugar

2 tbsp water

2 tbsp fish sauce

2 tbsp white vinegar

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To serve

4 sandwich-size baguettes

4 tbsp cracked pepper pâté

¼ cup coriander leaves

¼ cup mint leaves

¼ cup Vietnamese mint leaves

 

Method

 

Mix together all of the marinade ingredients and coat the pork well. Marinate for at least 30 minutes.

 

In a large, deep fry pan, heat the peanut oil over a medium heat. Drain the pork of the excess marinade and fry for 10 minutes. Turn the pork several times to cook on all sides.

 

Mix together all of the cooking liquor ingredients and pour in to the pan with the pork. Cook for a further 30 minutes, turning as it cooks and basting the pork every now and then, until the pork is cooked through and the sauce has thickened.

 

Remove the pork from the liquid and allow to cool slightly before slicing into 1 cm thick slices.

 

For the pickled vegetables

 

Mix together all of the ingredients and set aside to marinate for 20 minutes.

 

To serve

 

To serve, halve the baguettes lengthways and toast. Spread pâté on one half of each baguette and place some pork on the other half, with some of the pickled vegetables and fresh herbs.