Tuesday, March 30, 2010

Banh mi

And for a better taste in one's mouth:

I roasted pork belly over the weekend, on a bed of terrace herbs and lemon slices. There was a lot left over, and half of that went into last night's banh mi, eaten on the terrace under a cool sky. The usual treatment: finely chopped ginger and shallots cooked with tamarind paste, shrimp paste, chopped peanuts, palm sugar and fish sauce, cooked with the chopped pork till caramelized. Cooled. Quick-pickled carrots and cabbage, cilantro, white rolls heated till crusty.

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