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Vietnamese banh mi, a crisp baguette filled with caramelised pork, pickled vegetables and herbs. Serves 2.
Toss the julienned 100 g carrot and 100 g daikon with the 100 ml rice vinegar, half the sugar and a pinch of salt, and leave for 30 minutes, then drain.
Slice the 400 g pork belly thin and marinate in the fish sauce, soy, garlic and the rest of the sugar for 20 minutes.
Sear the pork in a hot pan over medium-high heat for 5-6 minutes, until caramelised and sticky at the edges.
Split the warm baguettes, spread the cut sides with mayonnaise, and fill with the pork, drained pickles, cucumber, cilantro and sliced jalapeno.
Press gently and serve straight away while the bread is still crisp.
