Banh Mi with Crispy Pork

Recipe makes 4-6 sandwiches

Ingredients:

- 1 slab crispy pork belly, cubed

For the pickles:

- 1 carrot, julienned

- 1/2 daikon, julienned

- 3/4 cup rice vinegar

- 1 cup water

- 1 tbsp coriander seeds

- 2 tbsp sugar

- 1 tbsp salt

For the sandwich:

- 2 baguettes, sliced into half

- 50g cilantro

- 2 cucumbers, thinly sliced

- To serve: sriracha mayo, lime wedges, fish sauce

Instructions:

- Place the carrots and daikon in a glass jar or container. Bring the ingredients for the pickling juice to a boil, in a saucepan. Sieve over the vegetables and leave to cool to room temperature. Place in the fridge.

- When ready to assemble, toast your baguettes in the oven, wrapped in foil. Remove and slice open. Layer with sriracha mayo, pickles, crispy pork belly, cucumber and cilantro. Finish with a squeeze of lime and fish sauce.