Burmese-Inspired Porchetta Sandwich

Ingredients

In this Burmese-inspired adaptation, the traditional Italian porchetta is infused with Burmese spices such as turmeric, ginger, and lemongrass. The sandwich is assembled using a crusty Burmese-style baguette and complemented with pickled vegetables, fresh herbs, and a zesty chili-lime mayo, adding a distinct Burmese twist to the original dish. We alse have the original recipe for Porchetta Sandwich, so you can check it out.

• 1.5 kg (3.3 lbs) pork belly 1.5 kg (3.3 lbs) pork belly
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons lemongrass paste 2 tablespoons lemongrass paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 Burmese-style baguette 1 Burmese-style baguette
• Pickled vegetables (carrots, daikon radish, cucumber) Pickled vegetables (carrots, daikon radish, cucumber)
• Fresh cilantro leaves Fresh cilantro leaves
• Fresh mint leaves Fresh mint leaves
• Chili-lime mayo (mayonnaise mixed with lime juice and chili flakes) Chili-lime mayo (mayonnaise mixed with lime juice and chili flakes)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the turmeric powder, ginger paste, lemongrass paste, garlic paste, soy sauce, fish sauce, brown sugar, black pepper, and salt to create a marinade.
3. 3.
   Place the pork belly in a roasting pan and rub the marinade all over the meat, ensuring it is evenly coated.
4. 4.
   Roast the pork belly in the preheated oven for approximately 2 hours, or until the internal temperature reaches 70°C (160°F).
5. 5.
   Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
6. 6.
   Slice the Burmese-style baguette lengthwise and spread the chili-lime mayo on both sides.
7. 7.
   Layer the sliced pork belly, pickled vegetables, cilantro leaves, and mint leaves on the baguette.
8. 8.
   Cut the sandwich into individual portions and serve.

Treat your ingredients with care...

• Pork belly — Ensure the skin is scored before marinating to achieve a crispy crackling.
• Burmese-style baguette — Look for a baguette with a crispy crust and a soft interior to provide a satisfying texture contrast.

Tips & Tricks

• For an extra burst of flavor, marinate the pork belly overnight in the refrigerator.
• If you prefer a spicier sandwich, add sliced fresh chili peppers to the filling.
• Experiment with different pickled vegetables such as pickled green papaya or pickled mustard greens for additional tanginess.
• Serve the sandwich with a side of Burmese tea leaf salad for a complete Burmese culinary experience.
• Leftover pork belly can be used in stir-fries, fried rice, or noodle dishes.

Serving advice

Serve the Burmese-inspired porchetta sandwich warm, allowing the flavors to meld together. Accompany it with a side of crispy vegetable chips or a refreshing green salad.

Presentation advice

To enhance the visual appeal, garnish the sandwich with a sprinkle of toasted sesame seeds and a lime wedge. Serve it on a wooden cutting board or a vibrant Burmese-style plate.