Celebrated Spanish-Australian chef Miguel Maestre has generously shared his mouthwatering recipe for crispy roast pork and pork belly banh mi, perfect for food enthusiasts looking to recreate his signature dish at home. The beloved television personality, known for his vibrant presence on 'The Living Room' and various cooking shows, is set to delight fans at upcoming culinary events across Australia.
Where to Experience Miguel Maestre Live
Food lovers can catch Miguel Maestre in person at this year's Good Food and Wine Show Christmas Markets, where he'll be showcasing his culinary expertise. The markets kick off in Sydney from November 21-23 before moving to Melbourne from December 5-7. These appearances promise to be highlights for culinary enthusiasts seeking inspiration for their holiday entertaining.
The Ultimate Banh Mi Creation
Maestre's banh mi recipe serves four people and combines multiple elements to create the perfect balance of textures and flavours. The star of the dish is undoubtedly the crispy pork belly, which requires careful preparation to achieve that perfect crackling everyone craves.
For the sesame sauce that accompanies the pork, you'll need to mix together two tablespoons of sesame oil, three tablespoons of hoisin sauce, and two tablespoons of honey in a medium bowl. This sweet and savoury combination provides the perfect glaze for the pork.
Creating the Perfect Quick Pickled Vegetables
The banh mi's characteristic freshness comes from quick pickled vegetables that provide a delightful crunch and tangy contrast to the rich pork. Maestre's version uses half a small red onion, half a small white onion, one carrot cut into matchsticks, three baby radishes, and half a Lebanese cucumber, all finely sliced.
These are combined with two tablespoons of rice wine vinegar, one tablespoon of white sugar, and a quarter bunch of mint leaves that have been picked and torn. The vegetables should be tossed together to ensure even coating with the vinegar and sugar mixture.
Assembling the Perfect Banh Mi
When ready to serve, split four banh mi bread rolls down the middle and spread one side with three tablespoons of duck or chicken liver pate. The other side gets a generous coating of Japanese mayonnaise (preferably Kewpie) and sriracha sauce to taste.
The reheated crispy pork belly slices are then added to the roll, followed by the pickled vegetables. Maestre emphasizes that these sandwiches should be served and eaten immediately to enjoy the contrast between the warm, crispy pork and the cool, crunchy vegetables at their best.
Mastering the Crispy Pork Belly
The foundation of this spectacular banh mi is the perfectly cooked pork belly. Maestre's recipe calls for a 1.2 kilogram piece of pork belly, seasoned generously with sea salt and freshly ground black pepper.
The key to achieving that signature crackling lies in the preparation. Using a sharp knife or Stanley knife, make shallow incisions in the pork belly skin in a crisscross pattern. Season the skin generously with salt, rubbing it in with your hands to ensure it penetrates all the incisions.
The pork is seared skin-side down in a flameproof roasting tin with olive oil, along with aromatic ingredients including five sprigs of thyme, two heads of garlic halved horizontally, six star anise, and two tablespoons of fennel seeds. After searing for 5-7 minutes until golden brown, the pork is turned skin-side up and rubbed with one tablespoon of smoked paprika and the remaining fennel seeds.
White wine, preferably chardonnay for its nuttier flavour, is added to the tin and cooked off before adding enough chicken stock to come just below the skin level. The pork then roasts in a 180C fan-forced oven for 2.5 to 3 hours until the meat becomes tender and the crackling irresistibly crispy.
For those looking to complete their meal, Maestre also shared recipes for a refreshing lettuce salad with buttermilk dressing and pangrattato, as well as crispy parmesan potatoes that make perfect side dishes.
Fans can follow Miguel Maestre on Instagram for more culinary inspiration and updates on his upcoming appearances and projects.
