** A very big thank you for sharing the happiness and relief of Dozer’s ongoing recovery post surgery. I’m so touched by all the support. ❤️ Now I can get back to my day job – GREAT FOOD!**

Here’s my recipe for Crispy Pork Belly Banh Mi, possibly the best sandwich I’ve ever had in my life! Stuffed with juicy pork belly meat with ultra crispy crackling, this Vietnamese sandwich has all the essential banh mi fixings plus a special secret banh mi sauce. Out of all the types of banh mi I make, this is my favourite!

Crispy Pork Belly Banh Mi

I recently had the best banh mi of my life at a place called Ca Com in Melbourne. It was a banh mi stuffed with crispy pork belly with a special sauce and plenty of banh mi fixings, and it was absolutely incredible. The standout was the pork itself which was ridiculously juicy with superior crispy crackling!

In fact, in recent years I’ve noticed more people ordering pork belly banh mi over the classic “mystery pork slices” version, an observation consistent with an Instagram poll I ran where 57% of respondents voted for crispy pork over the classic mystery pork slices (16%). Does that surprise you? It did me!

As wildly popular as the pork belly Banh mi is, it is actually quite hard to find really good ones, with dry meat and not-so-crispy-crackling the most common shortfall. So in case you don’t live around the corner from Ca Com (like me, all the way up in Sydney!), here’s my copycat recipe.

It’s not exactly the same (for example, they don’t use pâté, I insist of sticking with this tradition), but I’ve taken inspiration from theirs, including a copycat of their special banh mi sauce. I hope you become as obsessed with this as I have!

Authenticity background – it is!

In case you are curious, crispy pork belly banh mi does exist in Vietnam. The “mystery pork slices” version is still considered the classic, but banh mi shops and street vendors offer all sorts of filling options, from grilled meats to meatballs, chicken to egg. Crispy pork is not as common with street vendors (I think practicality might be a factor, because of the cooking logistics and cost) but it does exist.

Anatomy of a Crispy Pork Belly Banh Mi

Here’s what makes up a pork belly banh mi. There’s some gathering involved (oh yes, and a simple crispy crackling pork belly to make 😂). But once gathered (and crackled), assembly is a breeze! Excellent food for gatherings, particularly in summer.

1. Crispy pork belly (don’t worry, I have a tried-and-proven easy crispy crackling trick!)

2. Spreads – mayonnaise and pate

3. Pickled vegetables – carrot and daikon (white radish)

4. Fresh veg – coriander/cilantro, cucumber slices

5. Garnishes – fresh chilli, coriander/cilantro, crispy Asian shallots (optional, store bought)

6. Special banh mi sauce – A hoisin coconut milk mixture, copycat of the sauce used by Ca Com!

7. Crusty bread roll

Slow roasted Crispy Pork Belly for banh mi

Using the tried and true (easy!) tips in my Crispy Pork Belly recipe, this pork belly has terrifically crispy crackling that is crispy from edge to edge – no rubbery spots – with a tender fall-apart-flesh. It’s initially slow roasted to make the meat tender and dry out the skin, then blasted at a high heat to make the skin crispy.

Guaranteed crispy skin tips

Here are my little tricks that make all the difference to ensure we get crispy skin!

• DO NOT SCORE THE SKIN. A) you don’t need to score for crispy crackling. B) It’s risky. All it takes is an accidental pinprick piercing of the flesh and the juices that bubble up through that tiny hole will spread and result in a 10 cm/4″ patch of rubbery skin. While skilled butchers would never make this mistake, do you know who scored the pork belly you bought – an apprentice or a high school kid working in the grocery store meat department? No we do not! Don’t risk it.

• Fridge dry – Dry the skin overnight in the fridge, uncovered. Even a few hours in the fridge is effective. This is an insurance policy step that is recommended. If you skip it (especially if your pork belly was vac packed) you are not allowed to complain if your pork belly is not as crazy crispy as mine! 😂

• Level your pork – Use foil balls to level your pork belly so the skin is sitting as flat as possible. This will ensure even distribution of heat across your pork belly skin for superior crackling. If you don’t do this step, you’ll find that the lower points don’t crackle well – if at all.

And that, my friends, is all the pertinent information I need to impart for crispy crackling pork belly. Then just follow the simple recipe steps! Here’s a visual summary:

INGREDIENTS FOR PORK BELLY

Here’s what you need to make the crispy pork belly. Chinese five spice powder isn’t traditional but I like to add it for a touch of extra flavour. So consider it optional – there’s so many other things going on in banh mi, you won’t miss it.

• Pork belly NOT SCORED – Look for a piece that is even thickness (rather than thin at one end and thicker at the other) with flat, smooth skin. This shape will crackle better and the flesh will cook through more evenly.

  Not scored – As noted in the above section, make sure the skin is not scored. Check carefully if you buy a vac packed one because sometimes it’s hard to tell.

• Oil – Just any neutral flavoured oil: canola, vegetable or peanut oil.

• Salt – Essential for crackling. In fact, if you don’t put salt the skin, it won’t get that nice bubbly crispiness, it just becomes a flat sheet of hard skin.

• Pepper – I actually like to use black pepper for pork belly, but white pepper is fine too.

• Chinese five spice – As noted above, optional extra flavour!

How to make crispy pork belly for Banh Mi

The steps below are a slightly abbreviated version – because there is a LOT to say about crispy pork belly! For a full explanation of the why for particular steps and processes, please visit my Crispy Pork Belly recipe which has much more extensive information.

1. Fridge dry overnight or for a few hours, to really dry out the skin. This is a crispy crackling insurance policy that is especially recommended if you purchased your pork belly vac packed where the skin is fully soaked in juices for days/weeks! If you don’t have time, just pat the skin dry really well with paper towels.

2. Rub the flesh side with the oil, some of the salt, and all the pepper and Chinese Five spice.

3. Foil boat – Place the pork on a large sheet of foil and fold up the sides to create a “boat”. This holds all the pork fat in as it melts which keeps the flesh super juicy and moist. It’s essentially almost confit-ing in its own fat!

4. Salt the skin – Rub a bit of oil on the skin then sprinkle the salt evenly across the surface. Take your time with this step because as noted above in the ingredients section, salt = lovely bubbly crackling!

5. Slow roast for 2 hours at a low 140°C/275°F (all oven types). During this stage, the flesh will become beautifully tender and the skin will dry out but it will still be rubbery at this stage.

   Oven temperature & time – For this recipe, I use the same oven temperature for both fan and standard ovens because at lower temperatures, there is less difference between the two. Astute cooks may also note the time is slightly shorter than the Crispy Pork Belly recipe. This is because we don’t need the pork quite so “fall apart” for use in banh mi as it is chopped up into pieces.

6. Level the skin – After the slow roasting time, the pork will be a bit wonky (meat fibres shrink as they cook) and the skin will still be rubbery. Use foil balls to prop up the lower parts of the belly so the skin is as level as possible so the heat distribution will be more even across the surface and thereby ensuring it crackles evenly!

   Here is what it looks like before and after levelling.

7. Crackle it! Then blast the pork belly in a hot 240°C/465°F (all oven types) for 30 minutes, rotating as needed (if your oven heat is patchy) and using scraps of foil if needed to protect parts that crackle faster.

8. Admire – Pull the pork out of the oven and admire the brilliant crackling you just made, and resist the urge to peel the whole sheet off and run away with it!

Once the pork belly is cooked, we cut it into thick slices then into chunks to stuff into the banh mi.

Other Crispy pork belly banh mi fixings

There’s no denying for this banh mi, the star player is the crispy pork. But the other elements are important too! Here’s what you need.

special banh mi sauce

The standard sauce for banh mi sandwiches is Maggi Seasoning (think of it as an MSG enhanced soy sauce) or a derivation thereof. And while it’s ideal for classic mystery pork slices banh mi, I personally never felt that it really worked with pork belly slices. For one, a watery sauce doesn’t cling to pork belly hunks. And for another, watery sauces softens crispy crackling faster. Criminal.

So when I saw the banh mi fairies at Ca Com drizzle a thick dark brown sauce on the pork belly, I broke out into applause. Genius! I declared. Followed by – what’s in it?

Here’s what’s in it!

pickled carrots and daikon

This is the most common type of pickles I’ve seen in banh mi. They are classic Asian pickles – the tang is not as sharp as Western ones (because rice vinegar is not as sharp as most western vinegars), and they are more sweet than salty (but not overly sweet like some western ones tend to be).

Using carrots and daikon is an easy way to ensure you get great crunch in the pickles! Find the recipe for these pickles here.

vegetables and herbs

Classic banh mi typical includes thin slices of cucumber and green onion, often cut to the length of the bread roll. It’s not much, but enough to add a hint of juicy crunch from the cucumber and freshness from green onion which jumbles together with everything else to create the greatness that is a banh mi eating experience.

SPREADS

As for the spreads, I’m sticking with tradition here: pâté and mayonnaise. If you skip the pâté, it ain’t a banh mi!😊

Making the banh mi

Putting the banh mi tougher is just about the order in which it is assembled. And stuffing generously. Nobody wants a stingy banh mi!!

1. Pate first – spread on the base of the roll.

2. Mayo next – then spread the mayonnaise on top of the pate.

3. Vegetables – Pile the pickled vegetables non the pate, then plate the cucumber slices and green onion against the lid of the roll.

4. Pork – Then pile the pork in!

5. Sauce & coriander – Next, shove plenty of coriander down the side of the pork and drizzle everything with the banh mi sauce. Be as generous as you want – I use about 1 tablespoon.

6. Garnish – And finally, garnish! As much fresh chilli as you dare and a shower of crispy shallots (if using).

And with that, you are done and about to experience one of the greatest sandwiches of your life!!

Why we make crispy pork belly banh mi

We here in Sydney are blessed with an increasing number of banh mi shops, ranging from modern funky ones to traditional banh mi stands in Vietnamese neighbourhoods. However, as noted earlier, it is actually quite hard to find really good pork belly banh mi, with the pork itself being the letdown. The meat is not that juicy, the crackling not always crispy.

Having said that, even if the meat is not perfect, it is still a very enjoyable sandwich, thanks to all the other banh mi fixings. They are also typically extremely good value, with an enormous amount of pork for the price you pay. I understand why they are popular!

But, this homemade version? It is better than any I’ve had in Sydney. You just can’t beat the experience of fresh homemade pork belly.

The other cause to make this of course, is if you do not happen to live in an area with (good) banh mi shops, and for cost reasons too because this recipe will make 5 generously stuffed banh mi for around $30 – $35, depending on the price you pay for pork belly.

I really hope you try this one day. It is truly an exceptional eating experience! – Nagi x

Watch how to make it

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Crispy Pork Belly Banh Mi

Recipe video above. The crispy pork belly version of the famous Vietnamese sandwich, inspired by Ca Com in Melbourne, a famous banh mi shop. Hands down one of the best sandwiches I have ever made in my life, and my favourite type of banh mi (all my recipes here). Excellent food for sharing with friends and Sunday lunches.

The Special Sauce is a copycat of the Ca Com sauce and it's an excellent match for crispy pork – thicker so it clings and doesn't soak and soften the skin or bread.

PS The recipe for the crispy skin pork belly is based on the much-loved Crispy Pork Belly recipe. So you can have confidence that your pork WILL have perfect crispy crackling!

Course Main, Sandwich

Cuisine Vietnamese

Keyword crispy pork banh mi, Crispy pork belly, pork belly banh mi, pork belly crackling

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Drying skin in fridge 1 day day

Servings 5 rolls

Calories 1313cal

Author Nagi

Ingredients

Crispy pork belly for banh mi

• 1kg / 2 lb pork belly with skin on , NOT SCORED. Look for 3 – 3.5cm / 1.2 – 1.6" thick, even thickness with flat, unwrinkled skin, preferably not vac-packed (Note 1)
• 1 1/2 tsp canola or vegetable oil , divided
• 1/2 tsp Chinese Five Spice , optional (you won't miss it)
• 1 tsp cooking/kosher salt , divided
• 1/4 tsp black pepper (or white pepper)

Special banh mi sauce (Ca Com copy!)

• 4 tbsp Hoisin sauce
• 3 tbsp coconut milk , full fat
• 1/2 tsp dark soy sauce (mainly for colour, sub light or regular soy)

To make the banh mi (5 rolls)

• 5 crusty white rolls (lightly oven toast to crisp if crust is softened)
• 120g/ 4 oz chicken pate (Note 2)
• 6 tbsp whole-egg mayonnaise or Kewpie
• 1 batch Vietnamese pickled carrots and daikon
• 3 green onion stems , cut to length of rolls (2 to 3 pieces per roll)
• 2 cucumbers , finely sliced using vegetable peeled or knife
• 2 cups coriander/cilantro leaves and small sprigs
• 3 Birds Eye or Thai chillis , finely sliced
• 8 tbsp crispy fried shallots , store bought (Note 3)

Instructions

Crispy pork belly for banh mi

• Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don't have time, pat the skin dry as best you can).
• Preheat oven to 140°C/285°F (both fan and standard ovens).
• Season flesh: Drizzle flesh side with 1 tsp oil. Sprinkle over 1/2 tsp salt, and all the pepper and Chinese five spice. Rub all over the flesh, including on the sides.
• Foil boat: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.
• Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge.
• Slow roast 2 hours: Place in the oven and roast for 2 hours, tightening the foil around the pork after 1 hour (the pork will shrink). This protects the flesh from drying out.
• Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types).
• Level pork: Remove pork from foil, discard fat and foil. Place pork on a rack set over a tray. Use scrunched up balls of foil stuffed under pork to prop it up so the skin surface is as level and horizontal as possible (see photos in post).
• 30 minutes blast! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches.
• Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing.

Making the banh mi

• Sauce – Mix the ingredients in a bowl then set aside. This will keep for 5 days in the fridge .
• Chop pork – Cut the pork into 1 1/2 cm / 0.6" thick slices, then each slide into 1 1/2 cm / 0.6" chunks.
• Split & spread – Split the roll in half down the side, keeping the lid attached. Smear the base with 1 1/2 tbsp of pate, then 1 1/2 tbsp of mayonnaise (on top of the pate)
• Stuff – Pile about 1/3 cup pickled vegetables on the mayonnaise. Lay 2 slices of cucumber and 2 green onions against the lid. Pile pork on top. Drizzle pork with 1 tbsp of sauce. Stuff coriander/cilantro down the side, sprinkle with chilli then2 tablespoons of crispy shallots as you want (if using).
• Serving – Eat immediately! Banh mi is definitely one of those foods best eaten freshly made!

Notes

1. Pork Belly – Best to get one that has not been vacuum-packed (juices soak skin). If your belly is vac-packed, I really recommend doing the overnight drying uncovered in the fridge.

Look for a piece with flat, even skin as wrinkly skin doesn’t crackle as well (in the ridges, because heat can’t get to it as well).

Do NOT get one that is scored. It is a plain fact that you do NOT need to score for perfect crackling (read proof here!) All too often, butchers do poor scoring jobs and pierce through the fat into the flesh. Even the tiniest prick will cause meat juices to bubble up onto the skin and you’ll end up with rubbery patches.

2. Pate – or other pate of choice, but not orange or other flavoured

3. Crispy fried shallots – Sold in packs and tubs at regular grocery stores in the Asian aisle. Ca Com finishes their pork belly banh mi with a shower of crispy fried shallots! It definitely adds an extra touch, with crunchy salty goodness. But it’s optional because it is still excellent without.

4. Pork belly storage and reheating – Pork belly keeps and reheats well, and the crackling stays crispy. If not using cooked pork immediately, loosely cover with foil (it’s ok, the skin will stay crispy!) and it will be good for an hour to use for the banh mi. If intentionally making ahead, separate the crackling from the meat and reheat the cracking in the oven (crispy!) and meat in the microwave (retains moisture).

Nutrition

Calories: 1313cal | Carbohydrates: 1g | Protein: 23g | Fat: 135g | Saturated Fat: 49g | Cholesterol: 180mg | Sodium: 661mg | Potassium: 464mg | Fiber: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Life of Dozer

So great to continue to see progress with Dozer’s recovery post op! Here he is at his first outing to the park since his surgery.

This surgery really took it out of him. Combined with his lack of exercise for the better part of the last 7 weeks, I’m taking his rehab slowly. His breathing is still a bit hoarse when he pants, but the most relieving thing for me is that he doesn’t have his panicked breathing episodes (think – asthma attack) multiple times a day. He sleeps through the night peacefully and quietly and is restful during the day.

And I’ve got my shoot-studio companion back. 🥰 He hasn’t figured out yet that he can no longer taste test (see this post for why). He also doesn’t realise I’m shooting pickled vegetables here.😂

The post Crispy pork belly banh mi appeared first on RecipeTin Eats.

Pickles are an essential part of Vietnamese food! These pickled carrots and daikon (white radish) are easy to make and last for 2 months in the fridge. They’re served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favourite!). I pretty much always have some on hand.

Vietnamese pickled carrot and daikon

If you’ve been to Vietnam or Vietnamese restaurants, you’ve probably seen these pickles which are commonly served alongside meat dishes, on noodle bowls and stuffed with abundance inside Banh Mi.

They are a regular side in traditional Vietnamese dishes and I keep squeezing this recipe in. And it finally dawned on me to file it as a separate recipe!

Also, these pickles are generally just great to have in the fridge – for picking at, adding into salads and on the side of non-Vietnamese dishes (it’s not against the law!) – and last at least 2 months.

What they taste like – Vinegary but less sharp than typical western pickles (thanks to the rice vinegar), erring more towards sweet and not that salty. Carrot and daikon (white radish) is ideal because they retain a nice crunch for great texture!

Ingredients

Here’s what you need for these Vietnamese pickles:

• Carrot and daikon (white radish) – These vegetable retain terrific crunch when pickled which adds great texture to dishes. Either use a knife to cut into thin batons or a mandolin that will julienne vegetables into 2 mm thick batons which is wider than typical julienne graters (including my own). Don’t be tempted to shortcut cutting the vegetables by using a box grater. I tried (the lazy cook in me couldn’t resist) – and it just wasn’t the same. A big vinegary pile of coleslaw-like mush. I missed the crunch!

• Rice wine vinegar – This is the vinegar used for the pickled vegetables, an Asian vinegar made from rice. Substitute with apple cider vinegar.

• Salt and sugar – For pickling. These pickled vegetables are a bit sweet and bit salty, nice balance between the two. I often find Western pickles too sweet or too salty. I think you’ll like the balance of these Vietnamese ones.

How to make Vietnamese pickles

It’s extremely straight forward: just dissolve the sugar and salt in a large bowl with 1 1/2 cups of boiling water. Then add the vinegar and vegetables and set aside for at least 2 hours or until the vegetables become a little floppy. But they will still have a nice crunch rather than being unpleasant mush, and that’s the way they will stay for at least 2 months.

Amount of each vegetable to use – You can use as much daikon and carrot as you can fit so they are all covered in the liquid. I tend to use equal amounts of each, but I’ve seen places that use more daikon and less carrot, and vice versa. Personal taste I guess, or what’s cheaper at the markets!

How to store – Keep the vegetables submerged under the liquid in glass jars or containers in the fridge for up to 2 months. I have read online that they will last for longer but I haven’t tried. I just ate some from my fridge that are just over 2 months old and they still have a nice crunch to them.

How to use – If you intend to use them all straight away, then drain in a colander and serve. If you only plan to use some, then just pick out what you need, much like you would any pickles from a jar, and consume as is. Just put it straight onto a serving plate or bowl (like the Vietnamese Lemongrass Pork Noodle Bowls below), or serve in a little dish and let people help themselves!

What to use Vietnamese pickles for

• Alongside any Vietnamese meat, such as Lemongrass Pork, Vietnamese Chicken and Bun Cha (Vietnamese meatballs)

• Stuffed into Banh Mi (I’m posting this recipe with my Crispy pork Belly Banh Mi which I also published today)

• On Vietnamese noodle bowls and rice bowls (using the pork and chicken, see those recipes)

• Stuffed in Vietnamese lettuce wraps or rice paper rolls

• Anything Asian or Asian-y that you want something tangy and crunchy to pair with (Char Siu pork and Momofuku Pork Bossam spring to mind)

• Pick at it like you do your favourite pickles!

Hope you enjoy – Nagi x

Watch how to make it

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Vietnamese pickled carrots and daikon (radish)

Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi! Keeps for 2 months in the fridge – keep the vegetables submerged in the liquid in airtight jars or containers. Excellent with all sorts of Vietnamese food.

Course pickles

Cuisine Vietnamese

Keyword pickled vegetables

Prep Time 15 minutes minutes

Pickling 2 hours hours

Servings 4 cups

Calories 624cal

Author Nagi

Ingredients

Pickled vegetables:

• 2 medium carrots , peeled cut into 3mm / 1/10" batons (Note 1)
• 1/2 large daikon (white radish) , peeled, cut the same as carrots (Note 1)
• 1 1/2 cups boiling water
• 1/2 cup white sugar
• 4 tsp cooking / kosher salt
• 3/4 cup rice wine vinegar (sub apple cider vinegar)

Instructions

• Pickle – In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon – they should just about be covered.
• 2 hours – Leave for 2 hours until the vegetables are slightly floppy.
• Using – Drain well to use, or just take out what you need (no liquid, just the vegetables).
• Storing – The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).

Notes

1. Carrot and daikon – it’s hard to quantity the amounts but basically you want the same quantity of each, and enough so it is just covered by the pickling liquid. Can’t find white radish? Double up on carrot!

In Vietnam I’ve seen mixes with more carrot/less daikon, and vice versa. Use as much as you can as long as the vegetables are just about submerged in the liquid.

2. STORAGE: Keep for 2 months (likely longer!) in an airtight container the fridge submerged in the liquid, like you would any other pickle!

Nutrition

Calories: 624cal | Carbohydrates: 46g | Protein: 38g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 1474mg | Potassium: 905mg | Fiber: 3g | Sugar: 12g | Vitamin A: 11640IU | Vitamin C: 17mg | Calcium: 155mg | Iron: 5mg

Life of Dozer

He doesn’t realise it’s just vegetables!

The post Vietnamese pickled carrots and daikon (radish) appeared first on RecipeTin Eats.

I’m so relieved and delirious with happiness to share that Dozer just had his post-operation check up and he’s ok!! I’ve been overwhelmed by all the messages of support and cheering on his recovery. Thank you, from the bottom of my heart. ~ Nagi x

I won’t lie – it’s been a worrying couple of weeks. But a weight has been lifted from my shoulders after getting the all clear from Dozer’s doctors today. So I came straight here to share this great news with you!!!

Dialling back: A fortnight ago, I shared the sad news that Dozer was diagnosed with bi-lateral laryngeal paralysis, a condition where both his larynxes are paralysed so it severely inhibits his breathing. It came on quickly – in January he was romping around at the beach with his mates, then by the end of February he was refusing to go for walks and did nothing more than sleep all day. His breathing was laboured, and he was panting heavily all day and night.

I was so scared. I had been researching endlessly and had read too many sad stories of people saying goodbye to their dogs because they couldn’t watch them struggle with laryngeal paralysis anymore, or losing their dogs because they were too old to cope with the trauma of the surgery.

I made the decision to do the surgery and 2 weeks ago, he went in for what is called a tie-back operation at the Small Animal Specialist Hospital in Ryde (Sydney). The surgeons went in from the outside of Dozer’s neck then tied back one larynx to open up his airways so he can breath more freely. He stayed overnight in their ICU, monitored closely for post op complications which are more prevalent in older dogs (he’s 11 years young!).

Dozer’s recovery from the operation was slower than I expected. On day 3 after the operation, he was still barely able to struggle to his feet and did nothing but sleep all day. His breathing was extremely hoarse and raspy which the surgeon said was to be expected to an extent from post op swelling in his airways.

Is anybody here surprised when I tell you that I’ve been sleeping on a blow-up beside him every night since the operation?

I even did an emergency run back to the hospital after I found him in what seemed to be in a barely conscious state. He was a dead weight, just lying on his side without moving as we slid him across the house on a dog bed and lifted him into the car.

Luckily, it seemed to be old-man slow recovery from surgery. Around 10 days after the surgery, he started showing signs of perkiness and was able to get up by himself without assistance. His breathing became noticeably quieter – albeit still a bit hoarse. He greeted me at the door for the first time in a couple of months (I almost wept with happiness). He started playing with toys again. And he even came into the kitchen again when I was cooking high-value food! (meat).

Also (and sorry to gross you out!) he was going to the toilet regularly. He didn’t 💩 for 8 days!!! EIGHT DAYS! That is a LOT of 💩 banked up inside him – I don’t even know how he managed to store that much!!! There was much applause and celebration the day he broke the seal. I even popped a bottle of champers to celebrate. 😂

(Oh yes, and this photo reminded me of how I tried to get his bowels moving 😂).

Dozer’s post op life

But the tie-back surgery does not come without repercussions. He is at higher risk of food and water getting into his lungs and causing aspiration pneumonia (lung infection) which can be serious and deadly. He is on a new diet of slippery, ball-shaped proteins (think, Asian fish balls, but homemade) and jelly cubes made with pureed vegetables that I feed him by hand in a standing position so it slides down his throat easily.

No more random taste testing, lest stray crumbs or little bits of food accidentally get inhaled into his lungs – and the sheer speed at which food disappears down Dozer’s throat means this is a serious risk (I am not joking).

There is also the fact that it’s likely that his laryngeal paralysis is part of a broader nerve weakening syndrome called Geriatric Onset Laryngeal Paralysis and Polyneuropathy (GOLPP) which will see a weakening of his hind legs. The question is just the pace at which this occurs. I can’t bring myself to think about this yet. I know how that story ends.

It’s unlikely that he will get back to the same level of activity and energy he was even just a couple of months ago. I’ll be taking his recovery slowly, re-building his strength (bearing in mind he’s basically done no exercise for over a month now) and giving his airways time to finish healing.

And while I do get sad when I think of how Dozer’s life as it was just two months ago is over – splashing in the water with his mates, bolting after any bird that dares to land in his park, getting the last (sometimes the first) bite of everything I eat – it goes without saying that I am just grateful to have more time with him.

Cherish every moment

The reality is, he is getting on in his years. Dozer is just a month out from turning 12. He is (was) in excellent physical condition. Strong, fit, his fur is shiny and smooth, his teeth and eyes in very good condition for his age. His hearing may have been fading a bit, but hard to tell if it’s just selective hearing (seems to hear the crinkle of food wrappers ok).

But this scare is a very strong reminder to me to cherish every moment I have left with him.

Right now, I just want to relish in the glimpses I’m seeing today of the Dozer that I knew. His tail is wagging again. He trots into the kitchen to scavenge for food. He went for a short walk today – 100 metres. Yay Dozer!

Thank you again for your support and cheering him on. Sometimes I feel like your collective positive thinking gave him strength. I know it did me. – Nagi x

Dear SASH – thank you for the gift of time

To everyone at the Small Animal Specialist Hospital (SASH) in Ryde, from the receptionists to the cleaners, ICU nurses to the anaesthetists, and most especially to Dozer’s surgeons and doctors – Dr James Crowley (surgeon), Dr Tristram Bennett (surgeon), Dr Alex Kennedy (internal medicine) and Dr Amy Dickinson (critical care specialist):

Thank you for the gift of more time with Dozer. I will forever be grateful. ~ Nagi x

Above photo – the incredible team at SASH North Ryde. Left to right: Dr Alex Kennedy (internal medicine), Dozer’s maid, Dozer, Dr James Crowley (surgeon), Dr Tristram Bennett (surgeon), Dr Amy Dickinson (critical care specialist).

And the photo below – double stethoscope situation! With Dr Alex Kennedy and Dr James Crowley.

The post The gift of more time with Dozer appeared first on RecipeTin Eats.

An enormous heartfelt thanks for the messages of support following the news of Dozer’s condition. I don’t have the words to properly express how much it meant to me and never imagined I would find myself in a position where I felt such overwhelming support from all corners of this big wide world. I will continue to provide updates on his progress in the Life of Dozer section, and hope to have good news in the coming weeks. ~ Nagi x

This tray bake dinner combines beautifully spiced lamb kofta meatballs with colourful roast vegetables for a Middle Eastern dinner that’s as versatile as it is delicious. Stuff into warm flatbreads, make couscous or rice bowls, or serve with roasted cauliflower for a substantial low-carb salad meal!

Lamb kofta meatballs tray bake

There’s a lot less sheet pan dinner recipes on my website than one would expect for someone who tells “everyone” that she mostly shares dinner recipes. It’s because I’m a little fussy about them. I find that if you toss everything – meat and vegetables – in the same seasonings, everything comes out tasting the same-same.

Which is fine every now and then. But I get bored quickly.

But this meatball tray bake? Anything but boring!! Think – your favourite boldly spiced lamb koftas, in meatball form, with a pile of colourful capsicum and red onion. All baked on the same tray. The smell when this is in the oven is incredible!! It’s the cinnamon. Signature Middle Eastern spice.

Stuff in warm pita breads, make rice or couscous bowls or a big low-carb warm salad!

Ingredients

Here’s what you need to make this tray bake dinner.

Kofta meatballs

These are the same ingredients used in skewered lamb koftas.

• Lamb mince (ground lamb) – While lamb is a favourite in Middle Eastern cuisine and just goes so well with the spice mix, these meatballs are also terrific made with beef. Chicken and turkey would also be good but you’ll need to add a little extra breadcrumbs else the mixture is too loose.

• Onion – Use a box grater to shred it so you don’t need to cook the onion separately before adding into the mixture. Also, the onion juices just make the meatballs tastier!

• Panko breadcrumbs – Adds bulk and absorbs moisture so the mixture isn’t too wet to form meatballs. Panko breadcrumbs are easy to find these days in the Asian and breadcrumb aisle of grocery stores. Ordinary breadcrumbs (smaller and finer, like sand) can also be used but the meatballs will not be quite as tender.

• Garlic – Very rare to find savoury dishes on my website that don’t involve garlic!

• Spices – Classic Middle Eastern spices: cumin, coriander, paprika (I use regular but smoked would be lovely), cinnamon (Middle Eastern secret ingredient!) and cayenne pepper. These meatballs are mildly spicy so feel free to reduce or omit the cayenne pepper.

• Coriander/cilantro – For a hint of freshness and for visual purposes too. Substitute with parsley.

The vegetables

For the vegetables, you could really use any roast-able vegetables you want. I opted for capsicum / bell peppers for a splash of colour and also because I like that they are easy to cut into strips for easy of stuffing into flatbreads.

Sauce options

The meatballs are pictured in post drizzled with Tahini Sauce which is a widely used sauce in Middle Easter cuisine. The nutty flavour and creamy texture goes so well with the spice flavour of the meatballs and just adds that extra touch to take this from tasty to OMG gawd this is soooo gooood!! (Which is the bar to which I aim!)

Being a sauce I use quite regularly in Middle Eastern recipes, I finally got around to writing it up as a separate recipe, so find the Tahini Sauce recipe here. The other sauce option is Lemon Yogurt Sauce which is also on-point for Middle Eastern food – use the sauce in this recipe.

For the simplest option (and we all have those days), just a dollop of plain yogurt will work fine, or even a squeeze of lemon juice.

How to make Lamb Kofta Meatball Tray Bake

The only difference between making normal Moroccan meatballs and this one is that you don’t need to deal with cleaning up the stove splatter. I know which one I’m making tonight!

1. Toss the vegetables with salt, pepper and olive oil.

2. Mix the lamb kofta meatball mixture in a bowl with your hands. Mix well to ensure the spices are dispersed evenly throughout.

3. Roll 16 meatballs. They are slightly on the large side to ensure they don’t dry out when cooked in the oven.

   PRO TIP: I use an ice cream scoop with a lever to portion out the mixture. Then I roll the balls. This is the most efficient way I have come up with to make meatballs – without resorting to $5,000 meatball making machines (oh yes, they exist!)

4. Spray the meatballs generously with oil so they will brown in the oven.

5. Scatter the vegetables around the meatballs.

6. Bake for 15 minutes, then finish with 5 minutes under the grill/broiler to get a bit of colour on the meatballs. 20 minutes is all the cook time we need for meatballs to cook them through without overcooking them which will make them dismally dry on the inside.

   You’ll also get some nice charring on the edges of the capsicum, reminiscent of the flavour we would’ve achieved if we had cooked these over charcoal which does not happen midweek around these parts!

How to serve baked lamb kofta meatballs

I promised you versatile, and here’s proof!

1. Wraps / pita pockets (pictured at top of post) – Stuff the meatballs and vegetables into warm wraps or pita pockets and drizzle with Tahini Sauce or Lemon Yogurt Sauce (use the one in this recipe). Shredded lettuce and tomato slices are great extras to bulk it out and (happily) cram extra vegetables into your meal.

2. Bowls (pictured above) – Make bowls with a mound of steaming basmati rice or couscous (very on-theme!).

3. Warm salad – Make roasted cauliflower (without the parmesan) and pile onto a plate. Top with the meatballs and all the vegetables, finish with a dramatic, generous drizzle of the tahini sauce and a shower of toasted pinenuts or almond flakes and fresh coriander/cilantro. Stand back and admire the glittering pile that is your dinner that happens to be low-carb and nutrition packed!

And as I describe that cauliflower salad to you, I’m kicking myself for not having shot it! It was so, so good. Next time! – Nagi x

Watch how to make it

Print

Tray bake dinner: lamb kofta meatballs

Recipe video above. This easy sheet pan dinner combines beautifully spiced lamb kofta meatballs with colourful roast vegetables for a Middle Eastern dinner that's as versatile as it is delicious. Stuff into warm flatbreads, serve with couscous or rice bowls, or add a side of roasted cauliflower for a substantial low-carb dinner.

Less messy and healthier than pan frying – less oil! Tip: make meatballs on the large side so they don't dry out in the oven.

Course Mains, One Tray Dinner, sheet pan dinner

Cuisine Middle Eastern

Keyword Baked meatballs, kofta meatballs

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Nagi

Ingredients

KOFTAS

• 1/2 onion , grated using a box grater
• 500 g / 1 lb lamb mince (ground lamb), or beef
• 1/4 cup panko breadcrumbs (sub regular breadcrumbs)
• 2 cloves garlic , finely minced
• 2 tbsp coriander/cilantro , finely chopped

KOFTA SPICES

• 2 tsp cumin
• 2 tsp coriander
• 2 tsp paprika (plain, sub smoked)
• 1 1/2 tsp ground cinnamon
• 3/4 tsp cayenne pepper (a bit spicy, reduce to taste or leave out)
• 3/4 tsp cooking salt / kosher salt
• 1/2 black pepper

VEGETABLES

• 1 large red capsicum , deseeded, sliced into 1 cm thick slices
• 1 large yellow capsicum , deseeded, sliced into 1 cm thick slices
• 1 red onion , cut into thin wedges
• 1 tbsp extra virgin olive oil
• 1/4 tsp each cooking/kosher salt and pepper

SERVING (wraps option)

• Olive oil spray (for the meatballs)
• 4 flatbreads or rice, couscous or cauliflower rice
• 1 quantity Tahini sauce or lemon yogurt sauce (or even just plain yogurt)
• 3 cups shredded iceberg lettuce (or other leafy greens)
• 2 tomatoes , halved, cut into thin slices
• 1 tbsp coriander/cilantro leaves , finely chopped, optional (for sprinkling)

Cups – Metric

Instructions

• Preheat oven to 200°C/400°F (180°C fan-forced).
• Kofta meatballs – Place the Kofta ingredients and spices in a bowl. Use your hands to combine thoroughly then roll 16 large-ish meatballs (I scoop all mixture onto a tray, then roll into balls). Spread them out on a large tray.
• Vegetables – Toss the vegetables with the oil, salt and pepper. Scatter around the meatballs.
• Bake – Spray the meatballs with oil. Bake for 15 minutes then switch the oven to the grill/broiler on high. Cook for a further 5 minutes to get some colour on the surface.
• Serve – Sprinkle with the chopped coriander then serve! To make wraps, stuff with lettuce, tomato, meatballs, and the cook capsicum and onion. Drizzle with lots of tahini sauce then tuck in! Other ideas: rice or couscous bowls or big salads – see below.

Notes

SERVING OPTIONS

• Wraps – Stuffed in pita bread or flatbreads with lettuce, tomato, drizzled with tahini or yogurt sauce.
• Bowls – Make bowls with couscous, rice, cauliflower rice or grains/beans (eg lentils – cook using this method).
• Warm salad – a substantial low-carb dinner with a side of roasted cauliflower (bake prior to meatballs).

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NOTES

1. Meat – Lamb is a natural choice for Middle Eastern food but the spice mix is really good with beef too. Chicken will also work but you’ll need to increase the panko else the mixture is a little loose.

Life of Dozer

Unsurprisingly, after telling you about Dozer’s laryngeal paralysis condition and surgery, I expect the Life of Dozer section will be focussed on his recovery for the next little while. I want to share the facts but I also want to add a sprinkle of fun. Because even in the fog of worry, there have been moments of laughter!

The serious stuff

So, I’m not going to lie. Dozer’s post surgery recovery has been a little slower and more worrying than expected. For 2 days after his operation, he was very wobbly on his feet and needed help to get up, walk and pee. He would collapse after walking a metre or two, and get very agitated when he couldn’t get up himself when he wanted to – which mean breathing heavily and straining his throat.

What did really scare me though was that his hoarse breathing sounded (to me) worse than it was pre-operation. That combined with his lack of mobility prompted a dash to the emergency vet.

Thankfully they gave him the all clear and just reminded me again that his airways are swollen from the surgery so his breathing and panting will sound laboured and painful. I was told it will take about 2 weeks for the swelling to go down to see if the surgery was effective – if it was, he should breath quietly and in time, go back to some level of exercise. 🤞🏻🤞🏻🤞🏻

I had hoped to avoid using the chill-pills the vet prescribed for Dozer but I gave up. Since starting him on those, he is definitely more relaxed. Basically, peaceful sleeping Dozer means no hoarse panting which should help with the speed of recovery. I think when he’s awake, he is conscious of the fact that he’s short of breath which makes him agitated and breath frantically (like right now, at my feet).

I’m worried, but thinking positively. It’s only day 3 after surgery. 11 days to go.

on the lighter side….

The little things we celebrate – so happy when he was able to weight bear himself and pee without assistance!! (Just in case you are conjuring up visions of paper cups – no, it was nothing like that!! I was using a towel sling under his belly to help support his weight. )

Check out his excellent squatting action. Well done Dozer. Well done! 👏🏻👏🏻👏🏻

The post Tray bake dinner: Lamb kofta meatballs appeared first on RecipeTin Eats.