Ingredients ( makes 6-8 sandwiches)
1 cup carrots, 5mm thick julienned
1 cup daikon, 5mm thick julienned
2 tsp salt
2 tbsp sugar
2 tbsp vinegar
For red pork:
500g (1.1 lb) pork belly
50g red pork roast seasoning mix (Eg. Lobo brand)
1/2 cup (120ml) water
6-8 baguettes (25cm long)
1 cucumber, vertically sliced
300g pork liver Pâté (Recipe here)
300g Vietnamese ham, half-moon thinly sliced
spring onion and cilantro, roughly chopped
hot chili pepper (jalapeno pepper), thinly diagonal-sliced
Mix carrots and daikon strips with salt. Set aside for 15 mins.
Rinse a few times and squeeze off excess water
Mix with sugar and vinegar.
Store in a container in the fridge for at least 1 hours. Can be kept a few weeks in the fridge.
Making red pork roll
In a bowl, dissolve red pork seasoning mix with water.
Marinate pork for at least 3 hours or overnight in the fridge. Ocasionally turn it over so that the pork is well-coated in the marinade.
Roll and wrap pork with plastic (saran) wrap into a nice roll. (Or use kitchen twine to tie it up)
Steam for 45 mins (or longer if you double/triple this recipe).
Let cool completly and keep in the refridgerator overnight.
Remove the wrap and thinly slice before serving
** The left-over marinade can be used to make red sauce: Bring to boil and adjust to your taste with fish sauce and sugar. Simmer 2-3 minutes on low heat until slightly thickened.
– Slice baguette lengthwise half-way to open
– Spead Pâté all over the inside (you can microwave Pâté 1 minutes before use to make it soft and speadable)
– Stuff with Vietnamese ham, red pork, cucumber, cilantro, spring onion, chili pepper and maggi or red sauce