Photo: DAFC

Photo & recipe:

Thai sandwich

by Betina Repstock

for 2

400 g roast pork belly (no rind or bones)
1 tbsp soy sauce
½ tbsp fish sauce
½ tbsp red curry paste
2 tbsp tomato purée
2 tbsp sweet chilli sauce

½ bunch spring onions
½ cucumber
½ iceberg lettuce
1 bunch of coriander or Thai basil

2 baguettes, approx. 150 g

Approx. 40 mins

Light the barbecue.

Cut the meat into ½cm thick slices and pat dry with paper towel.

Mix together the soy sauce, fish sauce, red curry, tomato purée and chilli sauce.
Brush the meat with the mixture and barbecue over a medium heat for 2 mins on each side. Raise the cooking rack or turn down the heat and barbecue the meat until crispy and golden (approx. 30 mins). Turn regularly.

Rinse and cut the spring onions and cucumber into long strips. Rinse and chop the lettuce. Rinse the coriander and shake off the water.

Barbecue the spring onions for 2 mins.

Heat the baguettes and split them in half. Spread with half the chilli sauce and fill with the meat and vegetables. Serve the rest of the chilli sauce as a dip.


If you’re into spicy food, add more red curry or chilli.

Instead of barbecuing the meat, use the oven. Put the slices of meat on a rack in a roasting tin at the top of a cold oven. Turn the oven to 225 degrees until the slices are crisp and golden. Turn and roast until the other sides are crispy and golden (approx. 40 mins). Place on paper towel for approx. 1 min.

You can also use belly slices – if they are up to 1 cm thick, they should be cooked for the same time as ½ cm slices.

If you like crackling, buy pork belly with rind. Cut off the rind and cook separately. Cut the rind into slices and parboil in slightly salted water. Pour into a sieve and rinse with cold water. Allow to drain. Mix the rind with salt and place in an ovenproof dish or roasting tray. Roast at 225 degrees for approx. 20 mins. Turn during cooking. If the slices are not completely crispy, turn up the heat to 240 degrees for the final minutes. Get rid of excess moisture by dabbing the meat with a paper towel or by using a sieve.

The recipe is from GLAD FOR GRIS. See more at

Energy distribution and content per person
(Healthy, everyday food)
Protein 33%
Carbohydrate 44%
Fat 23%
2455 kJ – 587 kcal
If the Thai sandwich is served with crackling
Energy distribution and content per person
Protein 32%
Carbohydrate 38%
Fat 30%
2810 kJ – 672 kcal