Vietnamese · Lunch
Vietnamese Pork Liver Spread Sandwich
A Vietnamese sandwich built on a crusty baguette spread with pork liver pâté, layered with seared pork belly, pickled carrot and daikon, cucumber, cilantro and chili. The liver is simmered then blended smooth with garlic and butter, creating a rich, savoury base before fresh vegetables provide brightness and acid.
$4
25 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
693Calories
36.8gProtein
39.4gFat
50.2gCarbs
8.9gSugar
3.6gFiber
1410mgSodium
421mgChol
14.9gSat Fat
610mgPotassium
78mgCalcium
11.2mgIron
60.8mcgVitamin B12
16.4mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Soak pork liver in cold water 20 minutes to draw out bitterness, then drain and pat dry with paper towel.
2
Simmer
Place liver with minced garlic and water to cover in a small saucepan over medium heat for 12 to 15 minutes until firm and no longer pink inside.
3
Blitz
Drain liver and reserve 2 tablespoons cooking liquid, then blend with softened butter, fish sauce, black pepper and reserved liquid until smooth and spreadable.
4
Chill
Scrape pâté into a container, press plastic wrap onto the surface and chill at least 8 hours until firm enough to spread.
5
Pickle
Toss julienned daikon and carrot with rice vinegar and sugar in a small bowl and set aside 15 minutes until vegetables soften and turn tangy-sweet.
6
Sear
Heat a small skillet over medium-high with no added fat and sear pork belly slices 2 to 3 minutes per side until edges brown and crisp.
7
Build
Split the baguette lengthwise without cutting all the way through, spread pâté thickly on one side and mayonnaise mixed with soy sauce on the other.
8
Build
Layer seared pork belly, drained pickled vegetables, cucumber slices, cilantro sprigs and chili slices into the baguette, working quickly to keep pork belly crisp.
9
Plate
Press sandwich closed gently and slice in half on a board before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork liver, trimmed
- 6.4 oz180g pork belly
- 22 small baguette (about 6 in/15cm length, roughly 2.5 oz/70g)
- 4 tbsp4 tbsp butter, softened
- 2 clove2 clove garlic
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp black pepper
- 3.6 oz100g daikon
- 2.8 oz80g carrot
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 88 cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 thin slices chili
- 2 tsp2 tsp mayonnaise
- 1 tsp1 tsp soy sauce
