Home
Recipes
Leftover roast pork belly bánh mì

Baguette filled with pork, pickled vegetables, coriander and more

Leftover roast pork belly bánh mì

Name: Leftover roast pork belly bánh mì
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 45g caster sugar; 60ml rice wine vinegar; 1 carrot julienned; 1 baby cucumber peeled into ribbons; 1 small baguette; 1 spreadable cheese wedge; 1 tbsp smooth French-style pâté; 125g leftover roast pork belly sliced; small handful coriander roughly chopped; 15 Thai chillies; 1 garlic clove; 2 tbsp vegetable oil; 2 tsp granulated sugar; 1 tbsp rice wine vinegar; 1 tbsp light soy sauce; pinch MSG (optional)

Archie Herbert

Save recipe

Serves 1

Easy

Prep: 20 mins

Cook: 10 mins

plus pickling

A star rating of 4 out of 5.5 ratingsRate

loading...

Use up your Sunday roast pork belly in this flavour-packed bánh mì. With pickled veg, pâté and homemade chilli paste, it’s a Monday lunchtime treat

Egg-free

High-protein

Low sugar

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spring rolls

A star rating of 3.3 out of 5.10 ratings

Asian greens

A star rating of 4.6 out of 5.17 ratings

Vietnamese egg coffee

A star rating of 4.3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

45g caster sugar
60ml rice wine vinegar
1 carrot

julienned
1 baby cucumber

peeled into ribbons
1 small baguette
1 spreadable cheese wedge
1 tbsp smooth French-style pâté
125g leftover roast pork belly

sliced
small handful coriander

roughly chopped

For the chilli paste

15 Thai chillies
1 garlic clove
2 tbsp vegetable oil
2 tsp granulated sugar
1 tbsp rice wine vinegar
1 tbsp light soy sauce
pinch MSG

(optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal993
fat47g
saturates17g
carbs84g
sugars15g
fibre4g
protein55g
salt3.82g

Method

step 1

To make the chilli paste, trim the chillies and tip into a blender or mini food processor with the garlic and 1 tbsp water. Blitz until smooth. Heat the oil in a frying pan over a low heat and fry the chilli mixture for 10 mins until it has reduced and is aromatic. Stir in the sugar, then remove and add the vinegar, soy sauce and MSG, if using. Will keep for one-two weeks in a sterilised jar in the fridge.
step 2

To pickle the veg, dissolve the sugar and 1 tsp flaky sea salt in 250ml hot water. Stir in the vinegar, then pour the liquid over the carrot and cucumber – the veg should be just submerged. Leave for 2 hrs, or for up to three days.
step 3

Warm the baguette in the oven, then split it in half down one side and open it up like a book. Spread one side with the cheese and the other with the pâté. Layer the pork, pickled veg and coriander in the middle, and spoon in some chilli sauce to serve. Serve any remaining pickled veg on the side, if you like.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now