Darrin Dart, of Viet Vite food stall at Temple Quay market in Bristol says, ‘The Vietnamese learnt how to make good bread and sandwiches from the French, and added their own fillings so you get a spicy mash-up of flavours’
- 2 shallots, peeled and finely diced
- 2 garlic cloves, peeled and crushed
- 1 tsp fish sauce
- 1 tsp Demerara sugar
- 1 tsp soy sauce
- 2 tbsp sunflower oil, plus extra to rub on pork
- 800g belly pork
- 10g each fresh mint, coriander, basil and chives, each finely chopped
- ½ tsp chilli flakes
- 6 individual baguettes
- 6 tbsp mayonnaise
- bag mixed salad leaves
- handful fresh coriander leaves, torn
- 6 tsp chilli sauce
- gherkins, sliced
- Mix together the shallots, garlic, fish sauce, sugar, soy sauce and oil and blitz to a paste in a food processor.
- Score the skin of the pork and rub with a little oil, salt and pepper. Lay the pork on a baking sheet, skin-side down, and spoon the marinade over, being careful not to get any on the skin. Cover and marinate in the fridge for 3 hours or overnight.
- Heat the oven to 230°C/210°C fan/Gas 8. Mix together the herbs and chilli then scatter over the marinade. Roll the pork up tightly, secure with string and roast for 15 minutes.
- Reduce the oven to 150°C/130°C fan/Gas 2 and roast for 2 hours until cooked through and no pink meat remains. Cool, then untie the pork and pull into shreds. Snap any crackling into bits and mix with the pulled pork.
- To assemble, slice open the baguettes and grill the cut side until lightly charred. Spread with a little mayonnaise, add a handful of salad leaves, some pulled pork, coriander, chilli sauce and gherkins.
Per serving: calories 476 (24%), sugar 4.2g (4.7%), fat 43.3g (62%), saturates 12.1g (61%), salt 2.1g (35%) of your guideline daily amount
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