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Pork Belly
1 kg of pork belly
Chinese five spice
Murray River Salt
Olive Oil
Pickled Carrots
1-2 carrots
1 cup water
1 cup vinegar
2 tbsp sugar
2 tbsp salt
1 tsp mustard seeds
To serve
Fresh coriander
Pickled carrot
Fresh cucumber
Red chilli
Spicy Sriracha
This is ALWAYS step no.1 for perfect pork belly crackle;
Pat dry, score, then cover the rind in salt to draw out excess moisture. Place in the top shelf of the fridge uncovered overnight.
Wipe with paper towels until all of the moisture and salt is gone.
Slice roughly 1 kg of pork belly into 3 equal pieces to form the “banh mi”.
Flip over to the meat side and season generously with Chinese five spice and salt. Massage in.
Flip back over rind side up and spray lightly with olive oil.
Season the rind with salt.
Place in to the air fryer preheated to 200C for roughly 45-55 minutes.
Meanwhile julienne 1-2 carrots in to a small bowl.
For the pickling liquid add 1 cup water, 1 cup vinegar, 2TBSP sugar, 2TBSP salt and 1 tsp mustard seeds to a pot. Set over high heat until the sugar has melted, then remove.
Add the pickling liquid to the carrots and allow to soften for 30 minutes.
Once the crackle has set on the pork and it is golden brown remove and rest for 10 minutes to harden.
To assemble place the pork belly banh mi’s on the plate then fill with fresh coriander, pickled carrot, fresh cucumber and red chilli.
Finish with a drizzle of spicy sriracha over the top and ENJOY!
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