Street BBQ Chinese seasoning adds garlic, ginger and savoury depth that works seamlessly in this Vietnamese-style Banh Mi. Paired with crispy crackling and juicy pork belly, it’s perfect with rice or layered into a fresh, crunchy roll.
Pork Belly
Ingredients
800g–1kg pork belly, skin on
Street BBQ Chinese seasoning
1 knob ginger, grated
2 cloves garlic, minced
2 tbsp rice vinegar
Splash of water
Oil (for the skin)
Method
Score the pork belly skin in both directions (a crosshatch pattern). Repeat on the meat side.
In a bowl, combine Street BBQ Chinese, rice vinegar, grated ginger, minced garlic and a splash of water to form a paste.
Rub the mixture thoroughly over the pork belly — especially into the scored cuts for maximum flavour.
Place the pork meat-side down in a foil tray, or wrap foil around the base to catch juices. Lightly oil the skin.
Air fry at 160°C for 30 minutes.
Increase heat to 230°C and cook for a further 10 minutes to crisp the crackling.
Remove from the air fryer and let the pork rest before slicing.
Tips & Hints
This pork belly works beautifully with Fried rice, Stir-fried greens, Noodle bowls, Bao buns, or simply sliced with steamed rice and chilli oil.
Banh Mi
Ingredients
Fresh Baguettes
Pâté
1 small cucumber, sliced lengthways
Sliced Carrot
Fresh coriander
Crispy shallots
Hoisin sauce
Fresh chilli
Method
Spread pâté inside a fresh, crusty baguette.
Add sliced cucumber and grated carrot. Layer in slices of crispy pork belly. Drizzle with hoisin sauce.
Finish with coriander, crispy shallots and fresh chilli. Serve immediately.
