Based on the Vietnamese sarnie that is a fusion of classic French, and fiery East Asian cuisine. Utilize your leftover Sunday roast by turning it into a coarse paté called rillettes. It is rich, fatty and a little will go a long way – we’ve pepped it up with a little chilli and spice. It is the perfect foil to the sweet and sour pickled veg.
Vietnamese Inspired Leftover Pork Belly Banh Mi
Ingredients
Method
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The rillettes can be made well in advance and will keep for a few days in the fridge. It is best made when the pork is still warm. Tease out 200g of tender meat from your roast and place it in a food processor, it doesn’t matter if the meat is fatty. Add 3 tablespoons of the roast juices and fat from the tray along with the allspice and a generous pinch of chilli flakes and salt. Pulse a couple of times until you have a very coarse paté; make sure it doesn’t become smooth and paste-like, a shredded, rustic, tinned tuna-like consistency it what you are after. Taste and tweak the chilli to your liking. Transfer to a jar and store in the fridge.
To make the pickled veg, mix the sugar and vinegar together in a mixing bowl with a generous pinch of salt. Throw in the veg and mix it thoroughly. Leave to pickle for at least 30 minutes, preferably overnight.
When you are ready to serve, loosely beat the eggs and fish sauce together in a bowl. Heat a little oil in a large frying pan. When hot, tip in the egg and swirl it around the pan to give you an even crêpe-thin circle. When it looks mostly set, use a spatula to roll it into a cigar shape and turn it out onto a chopping board. Slice it widthways into thin shreds.
Drain the vinegar away from the pickled veg, you can save it for future pickling if you like.
Cut open your baguettes. Slather the rillettes onto one side and the siracha and mayo onto the other. Lay the omelette in, followed by plenty of pickle veg. Roughly tear in some coriander and mint and finish with a sprinkle of peanuts. Attempt to eat with as much grace as you can!
