Name: Barbecued soy caramel pork belly toasted banh mi
Prep time: 16 min
Total time: 16 min
Yield: Makes 4
Cuisine: Vietnamese
Ingredients: 4 tablespoons Mayonnaise, or use store-bought Kewpie mayonnaise; 4 tablespoons fresh coriander (cilantro) leaves, plus extra to serve if desired; ½ cucumber, peeled, seeded and cut into 6 cm (2 ½ in) batons; 4 brioche buns, cut in half lengthways; 80 g (2¾ oz) Pickled carrot; 80 g (2¾ oz) Chicken liver parfait; 80 g (2¾ oz) unsalted butter, softened; 80 g (2¾ oz) Pickled daikon; 1 green chilli, seeded and thinly sliced; 140 g (5 oz) Asiago Pressato, grated; ½ red bird’s eye chilli, seeded and thinly sliced; 12 slices Barbecued soy caramel pork belly, plus 4 tablespoons soy caramel (reserved from the pork); 100 g (3½ oz) Monterey Jack, grated

Preparation info

Makes
4

Difficulty
Easy
Ready in
20 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

OMG – so good. This is normally served in a Vietnamese baguette, but I have opted for a simple brioche bun. This is such an amazing combo. If you are not used to eating these flavours, I urge you to give this a go. It’s magic.

Ingredients

Bread

4 brioche buns, cut in half lengthways

Method

Preheat a grill (broiler). Butter the four bottom halves of the brioche buns and spread the chicken liver parfait evenly on top. Distribute and flatten the grated cheeses on the inside of the top part of the bun and drizzle a tablespoon of the soy caramel onto each. Grill (broil) these cheesy top parts of the bun to melt the cheese and toast the bun, then reserve.