This dish was inspired by my mum and was on the menu at her restaurant Than Binh. Mum has this A4 page of ‘specials’ that have been pretty much the same for about eight years. One of the dishes combines crispy pork belly with pineapple and this is my take on it. This is not a traditional Vietnamese dish, but something she came up with. In my version, I add calamari for the surf ‘n’ turf factor, and for texture.
Follow the method for the mini pork banh mi recipe (recipe) up until you are ready to slice. Cut
Whisk all the ingredients together in a bowl until well combined.
Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 200°C (400°F) or until a cube of bread dropped into the oil turns golden in 5 seconds. When the oil is hot, deep-fry the pork belly cubes for about 3 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towels. Keep warm.
In a bowl combine the calamari and pork with all the remaining ingredients except the corn nuts. Dress with
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