Banh Mi with Lemongrass Pork

Serves 6-8
Time 4 hours


900g boneless pork butt/shoulder

1 tbsp sesame oil
3 tbsp fish sauce
1/4 cup sweet thick soy sauce (kecap manis)
2 long green chilies, deseeded and thinly sliced
2 spring onions, chopped
½ bunch coriander leaves
1 knob ginger, sliced thinly
6 shallots, peeled and minced
6 cloves garlic, peeled and minced
3 kaffir lime leaves, sliced
3 lemongrass stalks, roughly chopped
½ cup sugar
2 tbsp olive oil
1 tbsp ground black pepper

2 tbsp oil for cooking

4-6 8-inch baguette rolls, sliced lengthwise in the centre, buttered
Sprigs of coriander and mint
Pickled carrots and daikon
Spring onions, cut into batons
Kewpie Mayonnaise
Chicken liver pate
Cucumber, sliced
Sliced Mortadella


Blend marinade ingredients in a food processor until pureed. Place pork in a bowl, pour the marinade over ensuring pork is well coated, then cover with cling film and marinate pork for a minimum of 2 hours or overnight.

Preheat oven at 180°C. Place the marinated pork and cook on a baking dish or ovenproof pan in the oven at 180°C for 1-1.5 hours. Midway through the cooking process, glaze the pork with marinade and the cooking juices.

Cool pork and slice into 1/4 inch thick slices.

Make up rolls with remaining ingredients and cooled, marinated sliced pork.