Roast Pork Bánh Mì with Smokey Black Bean Rāyu
Crispy crackling, tender juicy roast pork, sharp pickled veggies, creamy hoisin mayo and plenty of smoky chilli crunch—all packed into a crusty Vietnamese-style roll.
Used in this recipe
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The Recipe
Ingredients
- SLOW-ROASTED PORK
- 1–1.2 kg skin-on pork belly
- 1 tablespoon neutral oil
- 2 teaspoons fine salt, plus extra for the crackling
- QUICK PICKLED VEG
- 1 large carrot, julienned
- 2 cups finely shredded red cabbage
- 100 ml rice vinegar
- 100 ml water
- 2 tablespoons caster sugar
- 1½ teaspoons salt
- Hoisin mayo
- 160 g whole-egg mayonnaise
- 40 g hoisin sauce
- TO ASSEMBLE
- 6 crusty Vietnamese-style bread rolls
- 1–2 Lebanese cucumbers, cut into thin batons
- 1 large handful fresh coriander
- 1 jar Rocking Rāyu Smokey Black Bean Rāyu
Method
- For the best crackling, remove the pork from its packaging, pat the skin dry and leave it uncovered in the fridge overnight.
- Remove the pork from the fridge approximately 30 minutes before cooking. Heat the oven to 150°C conventional or 130°C fan-forced.
- Pat the pork skin completely dry. Using a very sharp knife, score the skin at approximately 1 cm intervals, taking care not to cut deeply into the meat.
- Rub the pork all over with the oil and salt, working a little extra salt into the scored skin.
- Place the pork skin-side up on a rack set over a roasting tray. Roast for approximately 3½ hours, or until the meat is very tender.
- Increase the oven temperature to 240°C conventional or 220°C fan-forced. Roast for another 20–30 minutes, watching it closely, until the skin is puffed and crisp.
- Rest the pork uncovered for 15–20 minutes. Slice or roughly chop it, making sure every portion gets plenty of crackling.
- Meanwhile, make the pickles. Stir the rice vinegar, water, sugar and salt together until the sugar and salt have dissolved.
- Add the carrot and red cabbage, toss well and leave to pickle for at least 20 minutes. Drain thoroughly before assembling the rolls.
- To make the hoisin mayo, combine the mayonnaise and hoisin sauce until smooth.
- Warm the rolls, then split them lengthways without cutting all the way through.
- Spread each roll generously with hoisin mayo. Add the cucumber, slow-roasted pork, crackling, drained pickles and fresh coriander.
- Finish with a very generous spoonful of Smokey Black Bean Rāyu, including both the smoky oil and crunchy black beans. Serve immediately.
Why It Works
Make It Yours
- Swap the pork belly for a skin-on boneless pork shoulder and cook until completely tender.
- Add sliced fresh chilli if you want even more heat.
- Use Japanese mayonnaise for an extra-rich hoisin mayo.
- Add a splash of lime juice to the pickles for a brighter finish.
- Turn any leftover pork into rice bowls, noodles or loaded fries.
Not A Rulebook
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Rāyu FAQ
What is Rāyu?
A crunchy chilli oil made to add heat, texture and deep savoury flavour to almost anything.
How do I use it?
Spoon it over eggs, noodles, rice, dumplings, pizza, BBQ, roast vegetables or anything that needs a savoury lift.
Is it very spicy?
It brings warmth and flavour first. Heat varies by flavour, so start with a little and add more as you go.
Do I need to cook with it?
No. It is ready to spoon straight from the jar, but it also works beautifully stirred into sauces, marinades and dressings.
