![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPVnQcmdnj5Ssl7MyyW162as5pIaYQMMqpQQ1whItxwObvBCtfbZK9W4QARRW3kZBTCHJOXmadj2kynDQ8zAyocyZ_pE8h28dkcqwOltogBwSu-12D5yeA0eOzJoEjvFIzsQOrEAYSRqM/s400/Banh+mi.jpg)
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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