Sticky Pork Belly Baguette with Spicy Fries
inspired by bánh mì, with edamame salad & sambal mayo
The leaves of radishes are also edible, and they're actually very healthy! Rinse them well and add them to your bowl for a nutritious boost.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
120 g
Sticky pork belly
(May be present Gluten, Milk, Mustard, Soy, Wheat, Celery)
1 piece
White demi-baguette
(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)
15 g
Hoisin sauce
(Contains Soy, Wheat, Sesame)
5 g
Fresh coriander
(May be present Celery)
½ bunch
Radish
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
25 g
Edamame
(Contains Soy)
50 g
Rainbow slaw mix
5 milliliters
Sesame oil
(Contains Sesame)
5 g
Ginger paste
1 piece
Little gem
200 g
Potatoes
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
1.5 tablespoon
White wine vinegar
1 teaspoon
Sambal
1.5 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness. Transfer to a bowl and drizzle with sunflower oil. Season the fries with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway. Bake the bread alongside during the final 5 - 6 minutes of cooking time.
Discard the radish leaves and thinly slice the radishes. In a bowl, combine half each of the white wine vinegar and honey. Add the radish and season to taste with salt, then toss well to combine. Set aside until serving, stirring occasionally.
Remove the pork belly from its packaging and transfer the marinade to a small bowl. Slice the pork belly into pieces of around 0.5cm thickness. Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the pork belly for 12 minutes. Add the marinade and the hoisin sauce, then mix well to coat and allow to simmer for 2 minutes.
Roughly chop the lettuce. In a large salad bowl, combine the ginger paste with the sesame oil and the soy sauce, along with the rest of the white wine vinegar and honey. Add the lettuce, slaw mix, edamame and half of the radishes. Season to taste with salt and pepper, then toss well to combine with the dressing.
In a small bowl, combine the mayonnaise with the sambal. Roughly chop the coriander (see Tip).
Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.
Scatter the Korean-style spices over the fries. Cut open the baguette and spread with the sambal mayo. Fill with the pork belly and the rest of the radishes. Garnish with the coriander. Serve the baguette with the fries and salad alongside.