Pork belly banh mi with pickled pears and kohlrabi

Pork belly banh mi with pickled pears and kohlrabi
  • 0:20 Prep
  • 1:45 Cook
  • 4 Servings
  • Easy

Pork belly banh mi with pickled pears and kohlrabi

by Curtis Stone

Spice up lunch time with Curtis Stone’s delicious spicy pork belly rolls.

Featured in
Celebrations, Pork recipes


  • 1 firm Williams pear, peeled, cored, cut into thin matchsticks
  • 1 kohlrabi, peeled and cut into thin matchsticks
  • 1/4 cup caster sugar
  • 1/4 cup rice wine vinegar


  • 2 tablespoons caster sugar
  • 2 tablespoons honey
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon canola oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon finely chopped peeled fresh ginger
  • 1kg pork belly, skin removed and cut into 2cm cubes


  • 2 tablespoons mayonnaise
  • 4 Vietnamese bread rolls, halved horizontally
  • 1/2 punnet fresh coriander, large stems removed
  • 1/2 punnet fresh mint, leaves only
  • 1/2 continental cucumber, sliced into 2 mm rounds
  • 1 jalapeno pepper, sliced into 1 mm rounds (optional)
  • 1 lime, cut into wedges


  • Step 1
    To make the pickled pear and kohlrabi: In a medium bowl, combine the pear and kohlrabi. In a small saucepan, stir the sugar, vinegar, and 1/4 cup of water over high heat until the sugar has dissolved and the mixture boils. Pour the liquid over the pear-kohlrabi mixture and refrigerate until cold.
  • Step 2
    Meanwhile, to prepare the pork belly: In a large heavy saucepan, combine the sugar with the honey and 2 tablespoons of water. Bring the mixture to a boil over medium-high heat and cook for about 3 minutes, or until it becomes a light golden colour. Stir in the fish sauce, soy sauce, and 1 tablespoon of water. Simmer for 2 minutes and transfer the caramel sauce to a bowl.
  • Step 3
    Heat another large heavy saucepan over medium-high heat. Add the oil, and then add the shallots, garlic, and ginger. Cook for about 2 minutes, or until the shallots are tender and the garlic is beginning to brown. Add the pork belly and season with salt and pepper. Cook, stirring occasionally, for about 8 minutes, or until the pork belly is lightly caramelised. Add half of the reserved caramel sauce and cook for 1 minute. Add 1 1/2 cups of water. Reduce the heat to medium low, cover, and simmer for about 1 1/2 hours, or until the pork belly is fork-tender.
  • Step 4
    Pour off all but 1 tablespoon of the cooking liquid. Add the remaining caramel sauce and cook over medium heat, stirring often, for about 10 minutes, or until the pork is deeply caramelised.
  • Step 5
    To assemble the sandwiches and serve: Spread the mayonnaise over the rolls. Divide the warm pork belly over the bottom of each roll and top with the pickled pear and kohlrabi, coriander, mint, cucumbers, and jalapeƱo pepper. Squeeze the lime wedges over the sandwiches and serve.


Make-Ahead: The pickled pears and kohlrabi can be made up to 3 days ahead, covered and refrigerated.

  • Author: Curtis Stone
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au


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