Bánh Mì Pate with Crispy Pork Belly
80% chuẩn vị · Vietnamese Fusion
A decadent twist on Bánh Mì Pate, incorporating crispy, savory pork belly alongside the traditional pâté and pickled vegetables for an extra layer of texture and flavor.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Baguette4
- Pork liver pâté200g
- Pork belly300g
- Salt1 tsp
- Black pepper1/2 tsp
- Carrots2
- Daikon radish1
- Rice vinegar1/2 cup
- Sugar1/4 cup
- Fresh cilantro1 bunch
- Cucumber1
- Mayonnaise4 tbsp
- Maggi seasoning sauce2 tbsp
Các bước
- 1
Prepare the pork belly: Score the skin of the pork belly. Rub with salt and pepper. Roast in a preheated oven at 200°C (400°F) for 40-50 minutes, or until the skin is crispy and golden brown. Let cool slightly, then slice.
- 2
Prepare the pickled vegetables: Peel and julienne carrots and daikon radish. In a bowl, combine rice vinegar, sugar, and salt. Add the julienned vegetables and let them pickle for at least 30 minutes.
- 3
Slice the baguettes lengthwise and toast lightly.
- 4
Spread mayonnaise on the inside of the baguette halves.
- 5
Spread a generous layer of pork liver pâté on the bottom half.
- 6
Layer slices of crispy pork belly over the pâté.
- 7
Drain the pickled vegetables and layer them over the pork belly.
- 8
Add cucumber slices and fresh cilantro sprigs.
- 9
Drizzle with Maggi seasoning sauce.
- 10
Close the sandwich.
