Banh mi vijetnamski sendvic od carskog mesa (Banh mi vietnamese pork belly sandwich)

Sastojci: 1 kg svinjskog trbuha (s kozom) tj. carskog mesa, 1 1/2 kašičice biljnog ulja, 1/2 kašičice kineski miks pet začina, 1 kašičica soli, 1/4 kašičice crnog bibera, za sos - 4 kašike kineskog hoisin sosa, 3 kašike kokosovog mleka, 1/2 kašičice soja sosa, za sendviče - 5 belih rolnica, 120g pileće paštete ili pilece pastete s maslinama, 6 kašika majoneza, 5 kiselih šargarepa, 5 kiselih belih rotkvi ili svežih, 2-3 stabljike zelenog luka, 2 krastavca, 2 šolje listova korijandera , 3 ljute papricice, 1 crni luk.

Priprema:

0. Stabljike luka, kisele šargarepe i bele rotkve iseci na krugove. Oljustiti krastavac i iseci ga na tanke krugove. Iseckati listove korijandera. Čili papricice očistite i sitno iseckajte. Luk oljuštite, isecite na trakice i pržite u ulju na srednjoj vatri (4) dok ne postane blago braon i hrskav.

1. Pecenje mesa - Stavite carsko meso na tanjir. Osušite kožu papirnim ubrusima. Ostavite nepokriveno u frižideru preko noći da se koža osuši.

2. Prelijte meso sa 1 kašičicom ulja. Pospite sa 1/2 kašičice soli, i biberom i kineskih pet začina. Istrljajte celo meso, uključujući i bočne strane.

3. Stavite 2 komada folije na sto. Stavite svinjsko carsko meso u sredinu folije, kožom nagore. Savijte strane da biste zatvorili, formirajući otvorenu kutiju, stisnite uglove da biste čvrsto zatvorili. Stavite meso na pleh za pečenje.

4. Osušite kožu papirnim ubrusima. Utrljajte sa 1/2 kašičice ulja, a zatim ravnomerno pospite preostalu kolicinu 1/2 kašičice soli.

5. Zagrejati rernu na 140 C i peci 2 sata, a nakon 1 sat zategnite foliju oko svinjetine da se ne osuši.

6. Izvadite svinjetinu iz rerne.

7. Povećatii toplotu na 230 C.

8. Izvadite svinjsko meso iz folije, bacite mast i foliju. Stavite svinjetinu na rešetku postavljenu iznad pleha za pečenje.

9. Vratite svinjetinu u rernu na 30 minuta, rotirajući posle 15 minuta po potrebi, dok koza ne postanu tamno zlatne boje i hrskava.

10. Izvadite svinjetinu iz rerne. Ostavite da se ohladi 15 minuta pre nego isecete.

11. Za sos - pomešati hoisin sos, kokosovo mleko i soja sos.

12. Isecite svinjsko carsko meso na 1 do 2 cm.

13. Napravite sendvič - prepolovite hleb na pola, ali ne sasvim do kraja. Donji deo premazati sa 1 1/2 kašike pileće paštete, zatim 1 1/2 kašike majoneza preko paštete. Na vrh dodajte 1 kiselu šargarepu i 1 kiselu belu rotkvu. Dodajte kriške krastavca i 2 kruga zelenog luka. Na to staviti svinjsko carsko meso (oko 200 g). Preliti svinjetinu sa 1 kašikom sosa. Dodajte korijander na vrh. Pospite ga čilijem i dodajte kašiku hrskavog luka.

Ingredients: 1kg pork belly (skin on), 1 1/2 tsp or vegetable oil, 1/2 tsp Chinese mix five spices, 1 tsp salt, 1/4 tsp black pepper, for the sauce - 4 tbsp hoisin sauce, 3 tbsp coconut milk, 1/2 tsp soy sauce, for the sandwiches - 5 white rolls, 120g chicken pate or chicken pate with olives, 6 tbsp mayonnaise, 5 pickled carrots, 5 pickled white radishes or fresh, 2-3 green onion stems, 2 cucumbers, 2 cups coriander leaves, 3 chilli peppers, 1 onion.

Preparation:

0. Onion stems, pickled carrots and white radishes cut into circles. Peel cucumber and cut it thinly into circles. Chop coriander leaves. Clean chilli peppers and finely cut them. Peel onion, cut into strips and fry in oil over medium heat (4) until lightly brown and crispy.

1. Roast pork belly - Put pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in the fridge overnight to dry out the skin. 

2. Drizzle flesh side with 1 tsp oil. Sprinkle over 1/2 tsp salt, and all the pepper and Chinese five spice. Rub all over the flesh, including on the sides.

3. Place 2 pieces of foil on a table. Put the pork belly in the middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly. Place meat on a baking tray.

4. Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly. 

5. Preheat the oven to 140 C. Place in the oven and roast for 2 hours, tightening the foil around the pork after 1 hour to prevent drying.

6. Remove pork from the oven.

7. Increase heat to 230 C.

8. Remove pork from foil, discard fat and foil. Place pork on a rack set over a baking tray.

9. Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over.

10. Remove pork from the oven. Leave to cool for 15 minutes before slicing.

11. For the sauce - mix hoisin sauce, coconut milk and soy sauce. 

12. Cut the pork belly in 1 to 2 cm size.

13. Make the sandwich - cut the roll in half, keeping the lid attached. Smear the base with 1 1/2 tbsp of chicken pate, then 1 1/2 tbsp of mayonnaise  on top of the pate. On top add 1 pickled carrot and 1 pickled white radish. Add slices of cucumber and 2 green onion circles. On top of that add pork belly (about 200g). Drizzle pork with 1 tbsp of sauce. Add coriander on top. Sprinkle it with chilli and add a tablespoon of crispy onion.