Barbecued soy caramel pork belly toasted banh mi

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 fresh coriander (cilantro) leaves, plus extra to serve if desired; 4 tablespoons Mayonnaise, or use store-bought Kewpie mayonnaise; 4 tablespoons Mayonnaise, or use store-bought Kewpie mayonnaise; 80 g (2¾ oz) Pickled daikon; 1 green chilli, seeded and thinly sliced; ½ red bird’s eye chilli, seeded and thinly sliced; 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; 12 slices Barbecued soy caramel pork belly, plus 4 tablespoons soy caramel (reserved from the pork); 12 slices Barbecued soy caramel pork belly, plus 4 tablespoons soy caramel (reserved from the pork); 12 slices Barbecued soy caramel pork belly, plus 4 tablespoons soy caramel (reserved from the pork); 100 g (3½ oz) Monterey Jack, grated; 140 g (5 oz) Asiago Pressato, grated; 80 g (2¾ oz) Chicken liver parfait; 80 g (2¾ oz) unsalted butter, softened

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

Asia
Vietnam
Sandwich
Southeast Asia

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.