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Crispy Pork Belly Banh Mi
85% authentic · Vietnamese
A decadent variation featuring succulent, crispy pork belly instead of grilled pork, offering a richer flavor and contrasting texture.
Ingredients
- Pork belly1.5 lbs
- Five-spice powder1 tsp
- Salt1 tbsp
- Black pepper1 tsp
- Soy sauce2 tbsp
- Sugar1 tbsp
- Garlic4 cloves, minced
- Baguettes4
- Daikon radish1 cup, julienned
- Carrots1 cup, julienned
- Rice vinegar1/2 cup
- Sugar1/4 cup
- Salt1 tsp
- Pâté1/2 cup
- Mayonnaise1/2 cup
- Cucumber1, thinly sliced
- Cilantro1 bunch
Steps
- 1
Prepare pork belly: Score the skin of the pork belly. Rub generously with 1 tbsp salt and 1 tsp black pepper. Place on a rack in a baking sheet, skin-side up. Roast in a preheated oven at 400°F (200°C) for 30 minutes. Reduce heat to 350°F (175°C) and roast for another 45-60 minutes, or until the skin is very crispy and golden brown. Let cool slightly, then slice into thick pieces.
- 2
Marinate pork belly (optional, for extra flavor): While pork belly roasts, mix soy sauce, 1 tbsp sugar, minced garlic, and five-spice powder. Brush this mixture onto the pork belly during the last 30 minutes of roasting.
- 3
Prepare the pickles: In a jar, combine julienned daikon and carrots. In a separate bowl, whisk together rice vinegar, 1/4 cup sugar, and 1 tsp salt until dissolved. Pour the mixture over the vegetables. Let pickle for at least 30 minutes.
- 4
Prepare the baguettes: Slice baguettes lengthwise, being careful not to cut all the way through. Lightly toast them if desired.
- 5
Assemble the sandwiches: Spread pâté and mayonnaise on the inside of each baguette. Layer with crispy pork belly slices, pickled daikon and carrots, cucumber slices, and cilantro sprigs.
- 6
Serve immediately.
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