Banh mi recipe
 A Vietnamese sandwich (banh mi means bread in Vietnamese) that’s become a street food sensation. Packed with deliciously sweet and spicy pork belly, quick pickles and topped with chilli sauce it’s an absolute treat to eat and easy to prepare in advance for friends or family. 1 large garlic clove, crushed½ thumb-sized piece fresh root ginger, peeled and grated½ tbsp soy sauce½ tbsp fish sauce1 tsp lemongrass paste1 tsp runny honey2 large pork belly strips (approx. 150g/5½oz) 1 large garlic clove, crushed ½ thumb-sized piece fresh root ginger, peeled and grated ½ tbsp soy sauce ½ tbsp fish sauce 1 tsp lemongrass paste 1 tsp runny honey 2 large pork belly strips (approx. 150g/5½oz) 2 tbsp rice wine vinegar¼ tsp golden caster sugar¼ tsp sea salt1 small carrot, peeled and thinly sliced into batons3 large radishes, thlnly sliced 2 tbsp rice wine vinegar ¼ tsp golden caster sugar ¼ tsp sea salt 1 small carrot, peeled and thinly sliced into batons 3 large radishes, thlnly sliced 2 small baguettesJapanese Kewpie mayonnaise, to servelarge handful fresh coriander sriracha hot sauce, to serve (optional) 2 small baguettes Japanese Kewpie mayonnaise, to serve large handful fresh coriander sriracha hot sauce, to serve (optional) Method First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight. Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside.Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges. To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired. First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight. First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight. Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside. Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside. Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges. Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges. To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired. To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired.