Bánh Mì Heo Quay (Crispy Roast Pork Banh Mi)
Món truyền thống · Vietnamese
The quintessential Bánh Mì Heo Quay features succulent, crispy-skinned roasted pork belly, pickled daikon and carrots, fresh cilantro, cucumber, and a smear of pâté and mayonnaise, all nestled in a light, airy baguette. This is the classic, beloved version.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Pork belly1 kg
- Baguettes4
- Daikon radish200g
- Carrots200g
- Fresh cilantro1 bunch
- Cucumber1
- Pâté (Vietnamese style)100g
- Mayonnaise100g
- Fish sauce3 tbsp
- Sugar2 tbsp
- Garlic3 cloves
- Five-spice powder1 tsp
- Vinegar (rice or white)4 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
For the pork: Score the skin of the pork belly. Mix fish sauce, sugar, minced garlic, five-spice powder, salt, and pepper. Rub this marinade all over the pork, avoiding the skin. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
- 2
Preheat oven to 220°C (425°F). Place the pork belly on a rack over a baking sheet, skin-side up. Roast for 30 minutes until the skin starts to puff and crisp. Reduce oven temperature to 180°C (350°F) and continue roasting for another 60-90 minutes, or until the pork is cooked through and tender. Increase heat to high for the last 10-15 minutes if the skin isn't crispy enough.
- 3
While the pork roasts, prepare the pickles: Julienne the daikon and carrots. Mix vinegar, sugar, and salt in a bowl. Add the daikon and carrots, ensuring they are submerged. Let them pickle for at least 30 minutes.
- 4
Slice the cucumber thinly. Chop the cilantro.
- 5
Once the pork is roasted, let it rest for 15 minutes before slicing it thinly.
- 6
To assemble: Slice the baguettes lengthwise, but not all the way through. Lightly toast or warm them. Spread a layer of pâté on one side and mayonnaise on the other. Layer the sliced roasted pork, pickled daikon and carrots, cucumber slices, and cilantro. Close the sandwich.
