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.
Prep 10 minsCook 30 minsServes 4
Ingredients
Method
Pork Belly
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)
Banh Mi
Fresh Baguettes
Pâté
1 small cucumber, sliced lengthways
Sliced Carrot
Fresh coriander
Crispy shallots
Hoisin sauce
Fresh chilli
Pork Belly
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.
Banh Mi
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.
