Leftover roast pork belly bánh mì

• caster sugar↗45g g
• rice wine vinegar↗60ml ml
• carrot↗1

  julienned

• baby cucumber1

  peeled into ribbons

• small baguette↗1
• spreadable cheese wedge↗1
• smooth French-style pâté↗1 tbsp tbsp
• leftover roast pork belly125g g

  sliced

• coriandersmall handful

  roughly chopped

• Thai chillies↗15
• garlic clove↗1
• vegetable oil↗2 tbsp tbsp
• granulated sugar↗2 tsp tsp
• rice wine vinegar↗1 tbsp tbsp
• light soy sauce↗1 tbsp tbsp
• MSGpinch

  (optional)

Step-by-step instructions

1. 1

   To make the chilli paste, trim the chillies and tip into a blender or mini food processor with the garlic and 1 tbsp water. Blitz until smooth. Heat the oil in a frying pan over a low heat and fry the chilli mixture for 10 mins until it has reduced and is aromatic. Stir in the sugar, then remove and add the vinegar, soy sauce and MSG, if using. Will keep for one-two weeks in a sterilised jar in the fridge.

2. 2

   To pickle the veg, dissolve the sugar and 1 tsp flaky sea salt in 250ml hot water. Stir in the vinegar, then pour the liquid over the carrot and cucumber – the veg should be just submerged. Leave for 2 hrs, or for up to three days.

3. 3

   Warm the baguette in the oven, then split it in half down one side and open it up like a book. Spread one side with the cheese and the other with the pâté. Layer the pork, pickled veg and coriander in the middle, and spoon in some chilli sauce to serve. Serve any remaining pickled veg on the side, if you like.