Cooked - Crispy Pork Belly Banh Mi

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Pork Belly Banh Mi

1.0

1kg pork belly with skin on, not scored

1 ½ tsp canola or vegetable oil, divided

½ tsp Chinese Five Spice, optional

1 tsp cooking/kosher salt, divided

¼ tsp pepper

4 tbsp Hoisin sauce

3 tbsp coconut milk

½ tsp dark soy sauce

2 medium carrots, peeled and cut into batons

½ large white radish (daikon), peeled and cut into batons

1 ½ cups boiling water

½ cup white sugar

4 tsp cooking/kosher salt

¾ cup rice wine vinegar

5 crusty white rolls

120g chicken pate

6 tbsp whole-egg mayonnaise or Kewpie

3 green onion stems

2 cucumbers, finely sliced

2 cups coriander/cilantro leaves

3 Birds Eye chillis, finely sliced

8 tbsp crispy fried shallots, store bought, optional

Refrigerate pork belly skin uncovered overnight or for a few hours to dry the skin
Rub flesh with 1 tsp oil, ½ tsp salt and all spices
Flip pork, create foil boat around belly, pat skin dry with paper towels
Rub skin with 1 tsp oil and evenly sprinkle with ½ tsp salt
Bake at 140°C/285°F for 2 hours
Remove foil and discard fat, place pork on rack on tray
Use foil balls to make skin level for superior crackling
Increase oven temperature to 240°C/465°F and bake for 30 minutes, rotating as needed until golden and crispy
Rest for 10 minutes, then cut into 1.7cm slices and chunks
Mix Hoisin sauce, coconut milk, and dark soy sauce for special banh mi sauce
Dissolve salt and sugar in boiling water, stir in vinegar
Add carrot and daikon batons to pickling liquid, leave for 2 hours until slightly softened, then drain well
Spread pate then mayo on base of rolls
Layer pickled vegetables, cucumber, and green onion in rolls
Add crispy pork belly chunks
Drizzle with 1 tbsp banh mi sauce
Top with coriander, chilli, and crispy fried shallots
Serve immediately

Course🍽️Main Course

Diets🥩Carnivore...

Category🥪Sandwich

Cuisine🇻🇳Vietnamese

Occasions🍽️Casual Dining🏞️Picnic

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 34 weeks ago

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