Sandwich on a small baguette with pork belly and pickled onions

12 servings

120 minutes

This sandwich is a true symphony of flavors inspired by American street food with Asian notes. Juicy pork belly marinated in a spicy sauce with basil, cilantro, and mint gains a rich aroma and tender texture after slow roasting in the oven. A crispy baguette toasted to a golden crust serves as the perfect base for the zesty combination of lime mayo, pickled onions, and fresh vegetables. Carrots and radishes add lightness and freshness, while chili peppers bring a pleasant heat. This sandwich is not just a dish but a gastronomic adventure intertwining rich spices and balanced textures.

Energy value per serving

• Calories: 720.1
• Proteins: 23.4g
• Fats: 45.6g
• Carbohydrates: 54.1g

Ingredients

• Fresh cilantro (coriander): 35 g
• Pork belly: 1.2 kg
• Basil: 35 g
• Mint: 35 g
• Soy sauce: 200 ml
• Fish sauce: 10 ml
• Garlic: 8 clove
• Ginger: 100 g
• Green chili pepper: 3 pc
• Mayonnaise: 200 g
• Lime: 1 pc
• Sugar: 50 g
• White wine vinegar: 20 ml
• Black radish: 2 pc
• Carrot: 300 g
• Red chilli pepper: 2 pc
• Small French baguette: 8 pc
• Pickled onions: to taste

Cooking steps

1. In a blender, make a marinade from soy and fish sauces, garlic, chili, ginger, half the amount of basil, mint, and cilantro. Pour the marinade over the pork and refrigerate for three hours.

   Required ingredients:

   • Soy sauce: 200 ml
   • Fish sauce: 10 ml
   • Garlic: 8 cloves
   • Green chili pepper: 3 pieces
   • Ginger: 100 g
   • Basil: 35 g
   • Fresh cilantro (coriander): 35 g
   • Mint: 35 g
   • Pork belly: 1.2 kg

2. Take out the meat, rinse off the marinade, place it on a baking sheet, and send it to an oven preheated to 230 degrees for fifteen minutes. Then reduce the temperature to 120 and simmer for one and a half hours. Increase the heat to 180 degrees again and keep for another half hour. Remove and slice.

   Required ingredients:

   • Pork belly: 1.2 kg

3. Mix mayonnaise with sugar, lime juice and zest, finely chopped pepper, and wine vinegar. Cut the carrot and radish into thin strips.

   Required ingredients:

   • Mayonnaise: 200 g
   • Sugar: 50 g
   • Lime: 1 piece
   • White wine vinegar: 20 ml
   • Carrot: 300 g
   • Black radish: 2 pieces
   • Red chilli pepper: 2 pieces

4. Cut the baguettes in half. Toast in the oven (180 degrees) for five minutes. Spread with mayonnaise, add carrots, radish, a bit of pickled onion, meat, and sprinkle with chopped herbs.

   Required ingredients:

   • Small French baguette: 8 pieces
   • Mayonnaise: 200 g
   • Carrot: 300 g
   • Black radish: 2 pieces
   • Pickled onions:  to taste
   • Pork belly: 1.2 kg
   • Fresh cilantro (coriander): 35 g
   • Basil: 35 g
   • Mint: 35 g