BANH MI - VIETNAMESE PORK ROLL

Overnight Preparation

1. Coarsely chop the lemongrass and chilli.
2. Place the pork into a Sous Vide bag.
3. Add the lemongrass, chilli, ginger, salt pepper and fish sauce to the flesh side of the pork.
4. Seal on high pressure using the AEG PrecisionVac SousVide Vacuum Sealer Drawer.
5. Set the AEG oven to the Sous Vide function, at 90°C.
6. Place the pork into the oven and cook for three hours.
7. Once cooked, refrigerate until required. This step can be completed up to three days in advance.

Pork Belly

1. Pre-Heat the AEG oven to 250°C.
2. Remove the pork from the bag and pat dry the skin.
3. Use a sharp serrated knife to score the skin of the pork in a cross-hatch pattern at ½ cm intervals.
4. Place the pork, rind up, in a heavy pan.
5. Turn the AEG to Oven to the grilling program.
6. Place into the oven and cook until the skin is heavily blistered and golden (around 25-35 minutes).
7. Leave to slightly cool.