These easy street fries inspired by the classic Vietnamese banh mi sandwich are perfect in front of the television on a Saturday night.
- 1 tbsp Light Oil
- 1/2 tbsp Rice Wine Vinegar
- 1 Large Garlic Clove, crushed
- 1 tbsp Fish Sauce
- 1 tbsp Soft Dark Brown Sugar
- 1 tbsp Dark Soy Sauce
- 3 Slices Pork Belly (I buy this one), cubed
- 200g (7 oz) Frozen French Fries (I buy these ones)
- 1 Baby Gem Lettuce, thinly shredded
- Small Handful Fresh Coriander
- Kewpie Mayo (you can find it in M&S, asian grocery stores or online here)
- Sriracha Hot Sauce (you can find it in Sainsbury’s, asian grocery stores or online here)
- Asian Pickles
- Combine the 1/2 tbsp of the oil, the vinegar, garlic, fish sauce, sugar and soy sauce and marinade the pork belly for at least two hours, preferably overnight.
- When you’re ready to cook, cook the french fries as per your air fryer’s instructions.
- Meanwhile, heat the rest of the oil in a wok over a very high heat. Using a fork or a slotted spoon transfer the pork belly to the wok without pouring all of the marinade in too – this will make the pork boil, not caramelise. Stir fry the pork until it is shiny and has started to caramelise around the edges.
- To serve, divide the fries between two dishes and top with the lettuce followed by some kewpie mayo and sriracha, the pork, the coriander, the pickles, then a final dash of more mayo and hot sauce. Serve straight away with forks and plenty of napkins – this is both cutlery and finger food!