All posts tagged: roast pork

Five spice roast pork belly with peaches

Summer is in full swing. It’s muggy AF and I am chancing mosquitos to sleep with the window open. So far so good. I haven’t left Auckland this summer, instead, I’m enjoying local day trips. I’ve hit 70k steps every week so far – it’s only been 2 weeks – and regularly include Mt Eden summit in my daily walks. I’m a little obsessed with my FitBit and doing well with my “more steps” resolution. Yesterday, The Koala and I explored Duder Regional Park, enjoyed ice cream truck treats and swum at random beach on our way home. We usually stay central, or head north or west so exploring east is new for us. I hope to discover more of Auckland’s regional parks this year. My first recipe of the year is fiercely seasonal and embodies the kinds of food I love to eat. A shit-ton of vegetables (another resolution) and some beautifully cooked free range meat. Yes please! I usually order pork belly if I see it on the menu so it makes sense …

Banh mi in winter

Early 2000’s, The Koala and I arrived in Hanoi, Vietnam at 6am local time during the coldest month of the year. We’d just flown in from balmy Kuala Lumpur and had been awake for at 24 hours. We weren’t prepared for the cold but we dumped our stuff at our hotel and went exploring. The city was wide awake, bright and bustling. Big baskets of bread stacked on the footpath and banh mi sellers bundled up and huddled together like winter birds cozied up on a branch. What is banh mi? For those unfamiliar with banh mi, the word “banh mi” (pronounced BUN-mee) just means “bread” in Vietnamese but has come to mean a single serve baguette sandwich. The French colonials left behind baguettes and pate when they left Vietnam in the 1950s and the locals created this awesome fusion sandwich before fusion was a thing. Stuffed with pork or chicken, pate, mayo, cucumber, coriander (cilantro), pickled vegetables and sometimes chillies, they are made fresh to order so you get to choose (in our case point) the …