Stegt Flæsk Bánh Mì with Parsley Herb Mayo (Danish × Vietnamese)

Method

1. Cut the carrot into thin matchsticks and the cucumber into long, thin slices. Stir the rice vinegar with most of the sugar and a little of the salt until dissolved, toss the vegetables in it and leave for 15 min, stirring once. They turn crisp, sweet and tangy.

   Add in this stepCarrot 80 gCucumber ½Rice vinegar 3 tbspSugar 2.4 tspSalt ¼ tsp

2. Chop the parsley and half the cilantro very finely and mix them into the mayonnaise with half the garlic. This herb mayo is a nod to Danish parsley sauce.

   Add in this stepFresh parsley 20 gCilantro 5 gMayonnaise 3 tbspGarlic cloves, grated 1

3. Pat the pork slices dry, season with the rest of the salt and the pepper and lay them in a cold, dry frying pan (26–28 cm). Fry on medium heat in 1 batch, about 10 min per batch, turning every 3 minutes, until golden and crisp. Cut each slice into 3 pieces.

   Add in this stepPork belly, sliced 5 mm thick 300 gSalt ¾ tspGround black pepper ¼ tsp

   medium heat

4. Pour almost all the fat out of the pan. Return all the pork, add the fish sauce, the remaining sugar and the rest of the garlic, and toss on medium-low heat for 1 min, until the sugar melts and the pork looks glossy. Watch closely, as sugar burns quickly.

   Add in this stepFish sauce 2 tspSugar 1.6 tspGarlic cloves, grated 1

   medium-low heat

5. Meanwhile, heat the oven to 200 °C. Warm the baguette pieces directly on the rack for 4 min, until the crust crackles when you press it.

   Add in this stepBaguette pieces (20 cm) 2

   oven

6. Split each baguette lengthways without cutting all the way through. Spread generously with the herb mayo, fill with the glazed pork and the drained pickles, drizzle with sriracha and top with the remaining cilantro leaves. Eat right away while the bread is crisp.

   Add in this stepSriracha 2 tspCilantro 5 g