Bahn mi muffaletta

A combination of the Vietnamese banh mi and New Orleans’ popular muffaletta sandwich, this is a real crowd-pleaser. From the Jamie Magazine team via ABC delicious.

Recipe by Georgina Hayden
Photography by Andrew Montgomery
•    Ingredients
•    Specials
•    10 eschalots, thinly sliced
•    8 garlic cloves, thinly sliced
•    2kg pork belly, scored
•    1/3 cup (80ml) soy sauce
•    1/3 cup (80ml) fish sauce
•    2 tsp sesame oil
•    1/3 cup (75g) caster sugar
•    2 large focaccia (or 6 large baguettes, each sliced into 4)
•    Store-bought pork or chicken liver pâté
•    2 cucumbers
•    2 bunches coriander, leaves picked
•    2–4 red chillies, thinly sliced, (optional)
•    2 tbs good-quality mayonnaise

Carrot pickle
•    3 carrots
•    1/3 cup (75g) caster sugar
•    1/2 cup (125ml) rice wine vinegar
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•    Method
Step 1
Preheat the oven to 220C. Spread the eschalot and garlic over the base of a roasting pan that’s big enough to hold the pork belly snugly. Rub the pork with a generous amount of salt and pepper, then place it on top of the eschalot and garlic. Drizzle over the soy and fish sauces, and add enough hot water to the pan to come 1cm up the side of the pork. Drizzle with sesame oil, then place in the oven and cook for 20 minutes.
Step 2
Reduce the oven to 160C cook the pork for a further 2 hours or until the meat is lovely and tender and can be pulled apart easily with a fork. Sprinkle the pork with the sugar, increase the oven to 220C and cook the pork for a final 15 minutes or until slightly caramelised. You want to cook the eschalot and garlic down but not burn them – add an extra splash of water if needed.
Step 3
While the pork is cooking, make the carrot pickle. Slice the carrots into matchsticks – not too small – and place in a jug. Dilute the sugar and 1 tbs salt in 200ml hot water, then stir in the rice vinegar. Pour this mixture over the carrot and leave to pickle gently. You can make this a few days in advance, if you like – however it will need at least half an hour to pickle even a little.
Step 4
When the pork is ready and slightly cooled, shred the meat with two forks.
Step 5
Slice the focaccia horizontally (or, if using baguettes, slice open each piece and open out like a book). Spread a thin layer of pâté over the bottom half of your bread, then scatter over a good layer of the pulled pork, eschalot and garlic. Top with the pickled carrot. Use a peeler to slice over thin strips of cucumber, then top with coriander leaves and chilli, if using. Spread the other half of the bread with the mayonnaise, sandwich together, then cut into squares and serve.