Transport your taste buds to the vibrant streets of Vietnam with this fusion of flavours and textures. Enjoy succulent lemongrass-infused pork, crisp pickled carrots with a kick of chilli and refreshing mint.
Serves 4
Ingredients
400g Classic Porchetta
1 tbsp fish sauce
1 tbsp grated palm sugar
2 tbsp peanut oil
1 lemongrass stalk, trimmed and finely grated
1 clove garlic, crushed
2 demi baguettes
½ cup mayonnaise
150g chicken liver pâté
1 telegraph cucumber, sliced into 8cm lengths
4 spring onion, cut into 8cm lengths
1 cup coriander sprigs, to serve
For the Mint & Chilli Pickled Carrot
1 tbsp grated palm sugar
¼ cup rice wine vinegar
2 carrots, peeled and shredded
¼ cup mint leaves, finely chopped
1 small red chilli, thinly sliced
Method
- Preheat oven to 220°C (200°C fan forced). Place the cooked porchetta skin on a small baking tray lined with baking paper. Place in the oven and roast for 10 minutes, or until crisp. Set aside to cool and crumble.
- For the mint and chilli pickled carrot, combine palm sugar, vinegar and ½ cup water in a small saucepan over medium heat and bring to a simmer. Take off the heat. Add the carrot and set aside to cool. Once cool, add mint and chilli and refrigerate until needed.
- Combine fish sauce, palm sugar and 1 tbsp water in a small bowl and stir to dissolve. Heat oil in a non-stick frying pan over high heat. Add lemongrass, garlic and chopped porchetta and cook for 2-3 minutes. Add fish sauce mixture; cook for 2 minutes, or until caramelised. Spread baguettes with mayonnaise and spread one side with pâté. Drain pickled carrot. Place in baguettes, top with pork, cucumber, onion; and serve with coriander and crispy pork crackling.
