I’ve always loved Jamie Oliver’s recipes but his leftover recipes are just so flippin cool!
We made a roast pork on the spit yesterday and knew that tonight we’d be having his pork banh mi. I knew it would be good but calm down Oliver – you can’t have things that tasty going around!!!
Sadly we didn’t make it with the pate, as trying to cook with just whats in the house without going and buying stuff (knew money saving trend going on in our house at the moment – its SO fun to do!) – but it still tasted awesome…and the pate would just take it to another level of course again! But the pickled vege was tasty enough and sriracha, my beautiful friend sriracha! Even better, mine tasted just as good on my wheat/gluten free roll – the above photo is hubby’s (def jealous of his soft, light, crunchy vietnamese roll thats for sure!)
So yeah – had to share it. Such a great idea and simple..so simple! He does this with roast turkey too which sounds great too and what a perfect way to make sure NO food is wasted!!!
Love a good Banh Mi!! This ones going in the recipe book!
Roast Pork Banh Mi
click here to view the recipe on Jamie’s website
• 1 carrot
• ¼ cucumber
• ¼ white cabbage
• 1 tbsp sugar
• 3 tbsp white wine vinegar
• 200g chicken livers
• 2 onions
• ½ bunch of coriander
• Olive oil
• 200g leftover cooked pork
• Leftover pork dripping (optional)
• 2 tbsp sweet chilli sauce
• 1 red chilli
• 4 small French baguettes or subs
• Hot chilli sauce (optional)
1. Cut the carrot and cucumber into skinny matchsticks, shred the cabbage, then place all of these in a bowl. Add the sugar, vinegar and a really good pinch of salt, and scrunch together for a minute to make a pickle. Put aside.
2. Trim the chicken livers, then soak in a bowl of water for a few minutes. Peel and finely chop the onions with the coriander stalks and put in a large pan on a medium heat with a lug of oil. Cook for 10 minutes, or until softened, stirring regularly. Drain then chop the livers and add to the pan for a further 5 minutes, then tip it all into a food processor and blitz to a semi-smooth paté. Scrape into a bowl and season to perfection.
3. Wipe out the pan and return it to a medium heat, then slice up the pork and add with a spoonful of leftover dripping, if you’ve got it, or a drizzle of oil. Fry for 5 minutes, or until crispy and hot through, tossing with the sweet chilli sauce for the last minute. Finely slice the chilli.
4. Halve the baguettes lengthways (warm them through in a hot oven for 10 minutes first, if you can) and generously spread both sides with the paté. Squeeze out and discard the excess salty liquid from the pickled veg and pile into the baguettes. Top with crispy pork, fresh chilli and coriander leaves, then drizzle with hot chilli sauce, if you dare, and tuck in.
Our Ekka Show Day mid week holiday yesterday was spent relaxing around the house and waiting for dinner – a tasty spit roasted pork!
My delicious Banh Mi – gluten/wheat free roll. Still tasted great! Sweet and sour flavours with chili is just my happy place!!!