Mix in the flours, malt powder (if using) and the salt with the crushed half of the crispy fried onions.
Knead for a few minutes until the dough comes together, rest on the side under a teatowel for 20 minutes.
Fold each side into itself and rest for another 20 minutes, repeat another two times.
Rest in the fridge overnight.
When you are ready, heat up a flat grill surface with a medium wood fire.
Separate the dough into 4 balls.
Use the extra virgin olive oil, stretch out each dough ball and sprinkle with some of the remaining crispy fried onions, fry the breads on the flat plate until crispy.
Show the breads to the fire for a little char at the end and rest.
For the Pork Belly:
Score your pork belly skin with your sharp axe or a kitchen knife if you have, dry off the skin with some kitchen towel and rub a good helping of salt in.
Rest for an hour on a tray.
Wash off the salt and dry again with kitchen paper.
Rub with a little oil and finish with a little salt.
Prepare a solid wood fire coal bed with a hanging frame.
Using meat hooks, hang the prepared belly skin side down, slowly roast the belly for about 3 hours until juicy and golden, lower the skin to the coals to crisp up the crackling.
For the Vietnamese BBQ sauce:
While the pork is roasting, mix up the cattleman's BBQ sauce with the light soy and oyster sauce and fish sauce to make a quick Vietnamese style BBQ sauce.
Set aside.
For the Pickled grated veg:
Heat up the sugar, vinegar, water and salt in a small pan until boiling, pour into a bowl with the ice and leave to cool.
Once cool, pour over the grated veg, seal and set aside for at least 2 hours but 4/5 days is best.
To finish the Banh mi crispy onion flatbread:
To finish the Banh mi, slice the crispy pork belly with a serrated knife and brush with the BBQ sauce.
Lay out your crispy flatbreads, spread over some pate on the breads and lay on the bbq pork belly.
Finish with the fresh vegetables and pickled veg.
Finally sprinkle over the crispy fried onions with a little chilli oil
