To cook the pork:

For the pickle:

  • Coriander seeds
  • Star anise
  • Rice vinegar
  • Caster sugar
  • Carrots
  • Cucumber
  • Red Chillies 15.0 g

To serve:

  • Coriander 50.0 g

Vietnamese baguette with French influences.
Filled with sliced pork belly, pickled vegetables and coriander.



  1. To cook the pork:

    • Mix the KNORR Blue Dragon Green Thai Curry paste, KNORR Professional Ginger Puree and KNORR Professional Garlic Puree.
    • Rub onto the Pork Belly, Roll and Tie with String.
    • Cover with greaseproof paper and foil. Ensuring it is fully covered.
    • Bake at 125c for 5 hours or until the meat is falling apart.
    • Once cooked keep hot and covered until required.
  2. For the pickle:

    • Finely dice the chilli.
    • Crack the coriander seeds and place in a pan and heat gently until fragrant.
    • Add the rice wine vinegar, white wine vinegar, sugar and star anise.
    • Bring to the boil and then remove from the heat.
    • Using a mandolin julienne the carrot and cucumber.
    • Pour the warm pickling liquor onto the vegetables and chilli and leave to pickle for 24 hours.
  3. To serve:

    • Drain the pickles and remove the star anise.
    • Chop coriander and add to the pickles.
    • Cut the baguettes in half.
    • Put the Hellmann's on the base of the baguettes.
    • Add thinly sliced pork and pickles to serve.