This recipe is. Delicious. While not a totally classic bahn mi, this recipe nails the flavor combos due to the combination of sweet and fragrant sauce and mayo/sour cream smear. Adapted from Yotam Ottolenghi. (Note: this recipe makes enough for about 3 people. Consider doubling for a crowd or leftovers.)

Ingredients

• 1″ piece fresh ginger, peeled and grated
• 3 garlic cloves, peeled and crushed
• 8 fresh kaffir lime leaves, roughly chopped
• 1 t peppercorns
• 100 ml dark soy sauce
• 100 ml maple syrup
• 1 carrot, peeled and shaved with a vegetable peeler
• 100 ml rice wine vinegar
• 1.5 lb boneless and rindless pork belly, cut into 4 equal rectangular pieces
• 1 T vegetable oil
• 60 g creme fraiche
• 60 g mayonnaise
• ½ English cucumber, cut into batons
• 2 jalapenos, finely sliced on an angle (deseeded, if you want less heat)
• 4 soft baguettes (or bread of your choice)
• 1 large handful fresh coriander, stalks and leaves
• 3 spring onions, finely sliced on an angle
• 1 t fish sauce
• 1.5 T sesame seeds, toasted
• Salt and freshly ground black pepper

Instructions

1. Heat the oven to 390 F.
2. In a spice grinder/mortar and pestle/food processor, blitz the ginger, garlic, lime leaves, and peppercorns into a coarse paste.
3. Transfer to a medium bowl, and stir in the soy sauce, maple syrup and 200 ml water.
4. Put the carrot, vinegar, and a pinch of salt in a small bowl. Massage and leave to pickle for at least an hour.
5. Season the pork with 1/2 t of salt and lots of pepper.
6. Over higher, heat the oil in a large, high-sided, ovenproof pan (cast iron works great!).
7. Fry the pork for 4 minutes on one side and 1-2 minutes on all the other sides, until crisp and deep, golden-brown all over.
8. Pour the soy marinade into the pan, spoon it all over the pork to coat, cover with a tight lid, and put in the oven to roast for 20 minutes.
9. Remove the lid and baste the pork well. Stir 200ml water into the pan juices, put the lid back on.
10. Turn up the temperature to 450 F, then roast for 30 minutes more, basting again halfway through.
11. Remove pork and let rest for at least 15 minutes, then cut into slices.
12. On a low-medium heat, simmer the sauce until it is thick and sticky, coating the back of the spoon. (Note: if the pork has released a lot of fat, and the sauce has separated as a result, you can re-emulsify the sauce with a quick blitz with a hand blender.)
13. In a bowl, stir together the creme fraiche and mayo, then refrigerate.
14. To assemble the sandwiches, spread the mayo mixture on each side of bread. Layer on carrots, cucumber, and jalapenos, top with meat and sauce, top with sprigs of coriander and chopped green onions. Finish with sesame seeds and a sprinkle of fish sauce.