Lemongrass Pork Bahn Mi

Prep time 45 Mins
Serves 8-10
Cook time 120 Mins

2 tablespoons sea salt flakes

1 x 2kg piece boneless pork belly
skin scored at 1cm intervals 

1 tablespoon vegetable oil 


3 garlic cloves

2 small red chillies coarsely chopped

2 lemongrass stalks, thinly sliced white part only

60 ml (¼ cup) fish sauce

40 gm grated light palm sugar

Place all ingredients in a food processor or mortar & pestle.

Blitz or grind till paste consistency.

  1. 1

    Preheat oven to 180°C.

  2. 2

    Rub the marinade into the pork belly.

  3. 3

    Rub half the sea salt into the pork skin, drizzle with the oil and rub into the skin.

  4. 4

    Place the pork, skin-side down, on a large oven tray and cook for 1 hour.

  5. 5

    Increase the temperature to 200°C (400°F), turn the pork, sprinkle the skin with the remaining sea salt and cook for a further 1 hour or until the skin is golden and crunchy.

  6. 6

    To serve:
    1 carrot julienned
    1 lebanese cucumber julienned
    ½ cup (loosely packed) each mint
    Vietnamese mint
    3 spring onions shredded thinly sliced diagonally

    Julienne carrot and cucumber, squeeze with fresh lime to dress and set aside. Slice pork and spread mayonnaise onto halved rolls.
    Fill rolls with pork, salad and garnish with fresh herbs.
    50ml lime juice¼ cup mayonnaise of your choice
    8-10 fluffy white rolls, halved

Lemongrass Pork Bahn Mi
Pork Loin Steaks

with Cherry Tomatoes & Sweet Basil