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Fresh, fast and packed with flavour, this Grilled Pork Bánh Mì is a Vietnamese-inspired favourite made easy. Juicy grilled pork belly is layered into crispy rolls with crisp lettuce, cucumber, spring onion, fresh mint and a drizzle of mayonnaise and sweet chilli sauce.
Ready in just minutes, it’s the perfect lunch, quick dinner or BBQ meal with plenty of fresh, vibrant flavour.
4
5 minutes
10 minutes
Fresh, fast and packed with flavour, this Grilled Pork Bánh Mì is a Vietnamese-inspired favourite made easy.
Author:Australian Pork
1kg Thinly Sliced Boneless Pork Belly
1 tablespoon oil
Salt and pepper
4 crispy bread rolls (lunch size)
8 small cos lettuce leaves
1 small cucumber, sliced thinly
4 spring onions, halved
Sprigs of fresh mint
Sliced chilli to taste
4 tablespoons quality mayonnaise
4 tablespoons sweet chilli sauce
Brush the pork belly with a little oil and season with salt and pepper.
Preheat the griddle pan for 1-2 minutes over a medium heat.
Place the pork belly in the griddle pan and cook for 6 minutes, turn the belly and cook for a further 2 minutes. Remove belly from the pan and rest in a warm place for 2 minutes.
Cut the bread rolls 3/4 through, spread the base with mayonnaise. Layer the salad over the base.
Slice the pork steak into 3 pieces and place over the salad in the roll. Drizzle with sweet chilli sauce.
Serve warm.
The Pork Belly may be replaced by pork scotch fillet steaks.
