Crispy Pork Belly Banh Mi

subheading: CRISPY PORK BELLY FOR BANH MI:

1kg / 2 lb pork belly with skin on , NOT SCORED. Look for 3 to 3.5cm / 1.2 to 1.6" thick, even thickness with flat, unwrinkled skin, preferably not vac-packed (Note 1)

1 ½ tsp canola or vegetable oil , divided

½ tsp Chinese Five Spice , optional (you won't miss it)

1 tsp cooking/kosher salt , divided

¼ tsp black pepper (or white pepper)

subheading: SPECIAL BANH MI SAUCE (CA COM COPY!):

4 tbsp Hoisin sauce

3 tbsp coconut milk , full fat

½ tsp dark soy sauce (mainly for colour, sub light or regular soy)

subheading: TO MAKE THE BANH MI (5 ROLLS):

5 crusty white rolls (lightly oven toast to crisp if crust is softened)

120g/ 4 oz chicken pate (Note 2)

6 tbsp whole-egg mayonnaise or Kewpie

1 batch Vietnamese pickled carrots and daikon

3 green onion stems , cut to length of rolls (2 to 3 pieces per roll)

2 cucumbers , finely sliced using vegetable peeled or knife

2 cups coriander/cilantro leaves and small sprigs

3 Birds Eye or Thai chillis , finely sliced

8 tbsp crispy fried shallots , store bought (Note 3)

Directions at recipetineats.com

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