Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons Asian crispy shallots (to serve)
- 1/2teaspoons white pepper
- 1 1/2tablespoons fish sauce
- 2 carrots (shredded)
- 1 long red chilli (sliced)
- 4 spring onions (halved lengthways)
- 1/2 iceberg lettuce (thickly sliced)
- 2 limes juiced
- 1 star anise
- 1/2tablespoons black peppercorns
- 120grams duck (fig & ginger pâté)
- 1/2 cup caster sugar
- 340grams crusty baguette
- 750grams pork belly
Method
Step 1 of 4
Remove pork from packaging, wipe skin with paper towel and refrigerate, uncovered, overnight to dry skin.
Step 2 of 4
Preheat oven to 250°C. Rub meat side of pork with 1 tsp salt and white pepper. Bake for 50-60 minutes or until meat is tender and skin is bubbling and crisp. Set aside to rest.
Step 3 of 4
Meanwhile, combine lime juice, fish sauce, chilli and 2 tbs water in a bowl and set aside. Place sugar, peppercorns, star anise and 1/2 cup water in a saucepan over high heat. Stir for 6 minutes or until sugar dissolves, then boil for a further 8-10 minutes or until mixture turns a deep golden colour. Remove from heat and carefully add lime juice mixture, swirling to combine. Thinly slice pork and place into a heatproof bowl. Pour caramel over, then cover and set aside.
Step 4 of 4
To assemble, cut baguette into 4 equal pieces and split through centre of each. Spread with pâté and fill with vegetables. Add pork and some of the caramel, scatter over crispy shallots and serve.
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