Feral hog shanks, slow-cooked, then crisped and loaded into crunchy Vietnamese baguettes with cold, crunchy and sour condiments.

Serves 4

2 boar shanks, fore or hind (about 2 pounds) or use a rack of shoulder ribs

4 star anise pods

1 head garlic, halved

3 tbsp lard

4 Vietnamese baguettes, split

Mayonnaise (Fried Onion Mayonnaise or store bought)

1 jalapeño pepper, sliced thinly lengthwise

A handful of fresh cilantro

A few thin slices of cucumber

Pickled Carrot and Daikon

Combine the shanks, anise and garlic in a slow cooker or large pot and cover with water. Bring to a simmer (or cook on low heat) and cook for 3-5 hours, or until the shanks are tender but quite falling apart. Remove the shanks from the broth (reserve the broth as the base for pho) and tear into large pieces. Cool these in the refrigerator.

Heat the lard in a large pan over medium-high heat. Add the boar and cook, without stirring, for a couple of minutes until browned and crispy, seasoning it with salt as it cooks. Stir the pork, crisping it on other sides.

Assemble the Banh Mi: spread lots of mayo onto the baguette, followed by the crispy boar. Top this with pickled daikon and carrot, cucumber, sliced chiles and finally cilantro.