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Fresh Living Network
Party-style bánh mì

Party-style bánh mì

Asian-style street fare converted into moreish finger food.
16
RECIPE TYPE:Finger food
 
Method
  • Arrange onion, garlic and ginger at the bottom of a roasting pan.
  • Lay pork over vegetables and pour soy and fish sauces over meat.
  • Pour 1 cup (250ml) water into pan and roast at 220°C for 20 minutes.
  • Reduce heat to 160°C and roast for another 2 hours until meat is moist and tender.
  • Increase heat to 220°C, brush over sweet chilli sauce (or sprinkle with sugar) and roast for a further 20 minutes until caramelised.
  • Rest meat for 15 minutes. Slice thinly or ‘pull’ into strips using 2 forks.
  • Heat vinegar, sugar and salt together. Pour mixture over julienned carrot. Cover and leave to pickle for 30 minutes.
  • Halve bread widthways and spread with mayo on both sides.
  • Generously slather liver pâté on each side.
  • Top with pork, cucumber, chilli, pickled carrot and coriander.
  • Cut into bite-sized squares and serve.
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