Crispy Pork Belly Banh Mi (Vietnamese Sandwich)

Slow roast for 2 hours. After the first hour, carefully tighten the foil around the pork as the meat will have shrunk; this prevents the flesh from drying out during the second hour.

Increase the heat: Remove the pork from the oven and increase the temperature to 240°C (465°F).

Level the pork: Remove the pork from the foil boat and discard the foil and rendered fat. Place the pork on a wire rack set over a baking tray. Use small, scrunched-up balls of foil tucked under the meat to prop it up so the skin surface is perfectly horizontal. This ensures even crackling.

The high-heat blast: Return the pork to the oven for 30 minutes. Rotate the tray halfway through. Watch closely until the skin is deep golden, puffy, and crispy. If any areas brown too quickly, protect them with small patches of foil.

Rest the meat: Remove the pork from the oven and let it rest for 10 minutes. This allows the juices to redistribute, making the meat easier to slice.

Prepare the sauce: In a small bowl, whisk together the hoisin sauce, coconut milk, and dark soy sauce. This sauce can be stored in the fridge for up to 5 days.

Chop the pork: Slice the pork into 1.5 cm (0.6") thick pieces, then cut those slices into bite-sized chunks.

Assemble the rolls: Split the crusty rolls down the side, keeping the top attached. Spread the base with 1.5 tablespoons of pâté, then layer 1.5 tablespoons of mayonnaise directly on top of the pâté.

Stuff and serve: Fill each roll with 1/3 cup of pickled vegetables. Add cucumber slices and green onion stems against the lid. Pile the crispy pork chunks on top and drizzle with 1 tablespoon of the prepared sauce. Garnish with fresh coriander, sliced chillies, and crispy fried shallots. Serve immediately while the bread is fresh and the pork is crunchy.