Name: Leftover roast pork belly bánh mì
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 45g caster sugar; 60ml rice wine vinegar; 1 carrot julienned; 1 baby cucumber peeled into ribbons; 1 small baguette; 1 spreadable cheese wedge; 1 tbsp smooth French-style pâté; 125g leftover roast pork belly sliced; small handful coriander roughly chopped; 15 Thai chillies; 1 garlic clove; 2 tbsp vegetable oil; 2 tsp granulated sugar; 1 tbsp rice wine vinegar; 1 tbsp light soy sauce; pinch MSG (optional)

Leftover roast pork belly bánh mì

Use up your Sunday roast pork belly in this flavour-packed bánh mì. With pickled veg, pâté and homemade chilli paste, it’s a Monday lunchtime treat

30 min total 20 min prep 10 min cook 1 993 cal

Instructions

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1 To make the chilli paste, trim the chillies and tip into a blender or mini food processor with the garlic and 1 tbsp water. Blitz until smooth. Heat the oil in a frying pan over a low heat and fry the chilli mixture for 10 mins until it has reduced and is aromatic. Stir in the sugar, then remove and add the vinegar, soy sauce and MSG, if using. Will keep for one-two weeks in a sterilised jar in the fridge.
2 To pickle the veg, dissolve the sugar and 1 tsp flaky sea salt in 250ml hot water. Stir in the vinegar, then pour the liquid over the carrot and cucumber – the veg should be just submerged. Leave for 2 hrs, or for up to three days.
3 Warm the baguette in the oven, then split it in half down one side and open it up like a book. Spread one side with the cheese and the other with the pâté. Layer the pork, pickled veg and coriander in the middle, and spoon in some chilli sauce to serve. Serve any remaining pickled veg on the side, if you like.