Sticky Pork Belly Banh Mi
with Sesame Fries & Garlic Aioli
Take your taste buds on a street food adventure with a crunchy, flavour-packed banh mi! It’s loaded with caramelised pork belly, quick-pickled carrot, and creamy sriracha mayo, all tucked into a crusty baguette. Served with crispy sesame fries and creamy garlic aioli for dipping, it’s the ultimate fusion feast that’s as fun as it is delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Potato
1
sesame seeds
(Contains Sesame; )
1
Slow-Cooked Pork Belly
1
Cucumber
1
Carrot
1
Fresh Chilli
1
Sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Mayonnaise
(Contains Egg; May be present Wheat, Fish, Almond, Cashew, Sesame, Soy. )
1
Brioche Hotdog Buns
(May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Coriander
1
Garlic Aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
honey
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Cut potato into fries. • Place on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, boil the kettle. • Place the slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!) • Cut pork into 2cm chunks.
• Meanwhile, thinly slice cucumber into sticks. Using a vegetable peeler, peel carrot into ribbons. Thinly slice fresh chilli (if using). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • In a small bowl, combine sriracha and mayonnaise. Set aside.
• To a large frying pan, add pork belly (no need for oil). Place pan over high heat and cook pork, tossing, until golden, 8-10 minutes. • While the pork is cooking, combine the honey and soy sauce in a medium bowl. • When pork is cooked, use tongs to transfer pork to the honey-soy mixture and toss to combine. TIP: Starting the pork belly in a cold pan helps the fat melt without it burning.
• Slice brioche hotdog buns in half lengthways. Toast or grill buns to your liking. • Drain pickled carrot.
• Spread sriracha mayonnaise over base of brioche buns. Assemble banh mi with some cucumber, pickled carrot, pork belly, coriander and fresh chilli. • Divide sticky pork belly banh mi between plates. Serve with sesame fries and garlic aioli. Enjoy!