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PostPosted: Tue Sep 15, 2015 9:49 am 
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Ingredients

-Pork Belly
-Vietnamese Rolls
-Cucumber
-Daikon (horse radish)
-Carrot
-Vinegar
-Sugar
-Soy Sauce (or Magi sauce)
-whole egg Mayo
-Butter
-Red Chilli
-Coriander (cilantro)
-Salt
-spring Onion
-Duck Patte


PREPARING THE FILLINGS

1. using a Mandolin (or cutting finely) cut your daikon and carrot into long thin strips (1.5mm-2mm). Place in a jar with a mix of 1 part water and 1 part vinegar. Add Sugar to taste. Place in Refrigerator (this will keep for a long time but can be used within 2 hours)
2. Cut cucumber into lengthways 1cm strips and remove the seeds
3. Cut the roots off coriander (if present) wash and put aside
4. Chop up Chilli finely and place in bowl
5. Mix 1 part butter and 2 part whole egg Mayo together (enough to spread on rolls) and place in bowl)
6. wash / Cut roll lengths of spring onion
7. Place duck Patte in bowl and add small amount of water and mix until a spreadable texture

COOKING THE PORK BELLY

1. Using a sharp knife, score the pork rind so that its evenly marked at 1cm intervals. Place pork on wire rack, rind side up, over sink. Pour boiling water carefully over pork rind. Pat dry with paper towel. Cool for 10 minutes then salt the skin.
2. Refrigerate for 4 hours allowing pork skin to dry out
3. Preheat oven to 180C. Line a roasting pan with foil. Reserving marinade, place pork into a roasting pan. Roast for 45 minutes or until pork is tender. Brush the skin lightly with oil. Sprinkle with salt. Place under a hot grill until skin is crisp and golden.

OR
La Caja China (my preferred method)
http://grillpro.com.au/pork-belly-on-th ... aja-china/


ASSEMBLY

1. Spread Mayo/Butter mix on roll on one side and Patte on the Other Side
2. Cut/Place 8mm strips of pork belly on roll
3. Place Coriander/ Spring Onion / Daikon and Carrot Pickle / Chilli on roll
4. Sprinkle Magi or Soy on to salad

EAT!

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PostPosted: Tue Sep 15, 2015 12:42 pm 
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Location: Melbourne
My missus would yum that roll up. (I'd empty it except for the meat, and add tomato sauce.) :lol:


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PostPosted: Tue Sep 15, 2015 12:48 pm 
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Lol yaka
A simple man with simple tastes

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Tue Sep 15, 2015 5:17 pm 
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Joined: Sun Jun 30, 2013 11:53 am
Posts: 459
Location: Preston, Victoria
Excellent looking cook, Beaver, I love me a banh mi, it's handy working in Preston, there's about five shops doing these within 50 metres! I'm looking for that perfect marinade for pork chops that accompany my favourite Vietnamese dish, com tam (broken rice).

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PostPosted: Tue Sep 15, 2015 5:35 pm 
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Posts: 40
Very nice Beaver (don't understand the Duck Patte)
I think Pork Belly is going on the shopping list for the weekend.


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PostPosted: Tue Sep 15, 2015 5:53 pm 
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The patte is one of the 2 spreads you put on the roll. Its essential to counter the rolls dryness. It also adds a rich meaty flavour overall.

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Tue Sep 15, 2015 6:35 pm 
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Joined: Fri Mar 15, 2013 10:59 pm
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Location: The Badlands of Melbourne
I love a good Banh Mi and yours looks the bomb!!

Out here in the Melbourne badlands there are a heap that do it well. I dunno, I tend to go light on the paté as I find it dominates the other flavours (there are a heap of different names for it to appease our sensitive Aussie tastebuds) and I enjoy the crispy, gum shredding lightness of the roll(thank you French imperialism)

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PostPosted: Tue Sep 15, 2015 11:35 pm 
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Location: Adelaide SA
That looks the bomb diggitty Beaver.


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