Crispy Pork Belly Banh Mi

Step 1: Place the pork belly on a plate and pat the skin dry with paper towels. Leave it uncovered in the refrigerator overnight to dry the skin. If you are short on time, pat the skin as dry as you can.

Step 2: Preheat the oven to 140°C/285°F. This temperature applies to both fan and standard ovens.

Step 3: Drizzle the flesh side with 1 tsp oil. Sprinkle with 1/2 tsp salt, all the pepper and the Chinese five spice. Rub the seasoning over the flesh and sides.

Step 4: Lay 2 pieces of foil on a work surface. Put the pork belly in the middle, skin side up. Fold the foil sides around it to form an open box, pinching the corners tightly closed so the foil fits snugly. Place the meat on a tray.

Step 5: Pat the skin dry with paper towels. Rub it with 1/2 tsp oil, then sprinkle the remaining 1/2 tsp salt evenly over the whole skin surface, from edge to edge.

Step 6: Roast for 2 hours. After 1 hour, tighten the foil around the pork as it shrinks to help keep the flesh from drying out.

Step 7: Remove the pork from the oven and increase the oven temperature to 240°C/465°F.

Step 8: Remove the pork from the foil and discard the foil and fat. Set the pork on a rack over a tray. Scrunch up balls of foil and tuck them underneath the pork to prop it up so the skin is as level and horizontal as possible.

Step 9: Return the pork to the oven for 30 minutes, rotating it after 15 minutes if needed, until the crackling is deep golden, puffy and crisp all over. If any patches brown too quickly, cover them with pieces of foil.

Step 10: Remove the pork from the oven and let it rest for 10 minutes before slicing.

Step 11: Mix the sauce ingredients in a bowl and set aside. The sauce keeps for 5 days in the refrigerator.

Step 12: Cut the pork into 1 1/2 cm / 0.6-inch-thick slices, then cut each slice into 1 1/2 cm / 0.6-inch chunks.

Step 13: Split each roll lengthwise down the side, keeping the lid attached. Spread 1 1/2 tbsp pâté on the base, then spread 1 1/2 tbsp mayonnaise over the pâté.

Step 14: Pile about 1/3 cup pickled vegetables on the mayonnaise. Lay 2 cucumber slices and 2 green onions against the roll lid, then pile on the pork. Drizzle the pork with 1 tbsp sauce. Tuck coriander down the side, sprinkle with chilli, and finish with crispy shallots as desired.

Step 15: Serve and eat immediately; banh mi is best freshly made.