Name: Crispy Pork Belly Banh Mi Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Vietnamese
Ingredients: 1kg / 2 lb pork belly with skin on; 1 1/2 tsp canola or vegetable oil, divided; 1/2 tsp Chinese Five Spice powder (optional); 1 tsp cooking/kosher salt, divided; 1/4 tsp black pepper (or white pepper); 4 tbsp Hoisin sauce; 3 tbsp full fat coconut milk; 1/2 tsp dark soy sauce (for color; can substitute light or regular soy sauce); 5 crusty white rolls, lightly oven toasted if crust has softened; 120g / 4 oz chicken pâté; 6 tbsp whole-egg mayonnaise or Kewpie mayo; 1 batch Vietnamese pickled carrots and daikon (prepared separately); 3 green onion stems, cut to length of rolls (2 to 3 pieces per roll); 2 cucumbers, finely sliced; 2 cups coriander/cilantro leaves with small sprigs; 3 Birds Eye or Thai chilies, finely sliced; 8 tbsp crispy fried shallots, store bought

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Introduction

This Crispy Pork Belly Banh Mi brings together tender, flavorful pork with crunchy skin and vibrant Vietnamese pickled vegetables. It’s a perfect balance of textures and tastes, wrapped in a crusty roll for a delicious sandwich experience.

A sandwich with four main layers is shown on a white marbled surface. The bottom layer is a baguette with a light brown crust and soft white inside. On top of the bread is a layer of green fresh cilantro. Next is a layer of crispy fried shallots, golden-brown and crunchy in texture. Then pieces of roasted meat with a crispy golden skin and some sliced red chili peppers are layered on top. The sandwich is open, showing the layers clearly, with some sliced cucumber and extra red chili peppers on a white plate nearby. A piece of the roasted meat with skin is shown behind the sandwich. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg / 2 lb pork belly with skin on
1 1/2 tsp canola or vegetable oil (divided)
1/2 tsp Chinese Five Spice (optional)
1 tsp cooking/kosher salt (divided)
1/4 tsp black pepper (or white pepper)
4 tbsp Hoisin sauce
3 tbsp full-fat coconut milk
1/2 tsp dark soy sauce (for color; light or regular soy can substitute)
5 crusty white rolls (lightly toasted if crust has softened)
120 g / 4 oz chicken pâté
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)
2 cups coriander/cilantro leaves and small sprigs
3 Birds Eye or Thai chillis (finely sliced)
8 tbsp crispy fried shallots (store bought)

Instructions

Step 1: Dry the pork skin overnight by patting the pork belly skin dry with paper towels, then leaving it uncovered in the fridge. If short on time, dry the skin as thoroughly as possible.
Step 2: Preheat your oven to 140°C (285°F).
Step 3: Drizzle 1 tsp of oil over the flesh side of the pork belly. Sprinkle with 1/2 tsp salt, all the pepper, and optional Chinese Five Spice. Rub evenly over the flesh and sides.
Step 4: Lay two pieces of foil on a surface. Place the pork belly skin side up in the middle, fold the foil sides up and pinch corners to form a snug, open box. Set this on a tray.
Step 5: Pat the pork skin dry again with paper towels. Rub 1/2 tsp oil evenly over the skin and sprinkle the remaining 1/2 tsp salt from edge to edge.
Step 6: Roast in the oven for 2 hours. After 1 hour, tighten the foil around the pork to fit as the meat shrinks, protecting the flesh from drying out.
Step 7: Remove the pork from the oven and increase the oven temperature to 240°C (465°F).
Step 8: Take the pork out of the foil, discard the foil and excess fat. Place the pork on a rack over a tray. Use scrunched foil balls under the pork to level the skin surface horizontally.
Step 9: Return the pork to the oven for a 30-minute blast. Rotate halfway through and cover any fast-browning spots with foil. The skin should turn golden, puffy, and crispy.
Step 10: Rest the pork for 10 minutes after removing it from the oven.
Step 11: Mix hoisin sauce, coconut milk, and dark soy sauce in a bowl for the sandwich drizzle. This sauce can be refrigerated for up to 5 days.
Step 12: Slice the pork belly into 1 1/2 cm (0.6″) thick slices, then cut each slice into chunks about the same size.
Step 13: Split each roll lengthwise, keeping the top half attached. Spread 1 1/2 tbsp chicken pâté on the base, followed by 1 1/2 tbsp mayonnaise on top.
Step 14: Add about 1/3 cup pickled carrots and daikon on top of the mayo. Layer 2 cucumber slices and 2 green onion pieces against the roll’s lid.
Step 15: Pile the pork chunks on top, drizzle 1 tbsp of the prepared sauce over the pork.
Step 16: Add coriander leaves along the side, sprinkle with sliced chilli, and top with 2 tbsp crispy fried shallots as desired.
Step 17: Serve immediately for the best texture and flavor.

Tips & Variations

For extra crackling, make sure the skin is very dry before roasting and don’t cover it during cooking.
Use Kewpie mayonnaise for a sweeter, richer flavor typical in Vietnamese sandwiches.
If you can’t find crispy fried shallots, you can briefly fry thinly sliced shallots at home until golden and crispy.
Substitute pork belly with pork shoulder if you prefer leaner meat, but the crackling won’t be the same.

Storage

Store leftover pork belly in an airtight container in the fridge for up to 3 days. To reheat, warm in an oven at 180°C (350°F) to help maintain crispy skin. Avoid microwaving to preserve texture. Store sauce separately in the fridge for up to 5 days. Assemble sandwiches fresh for best results.

How to Serve

A close-up of a sandwich filled with four clear layers: at the bottom, crisp green cilantro leaves and thin cucumber slices; above that, pieces of golden crispy pork with crunchy crackling skin; next, thin slices of bright red chili peppers and a sprinkle of fried shallots with a rough texture; and on top, a smooth spread of white mayonnaise. The sandwich is held partly open in a white soft baguette bun, and a slice of pork with crackling is visible in the background on a white plate. Thin cucumber slices and extra chili slices rest nearby on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the Chinese Five Spice?

Yes, the Chinese Five Spice is optional and can be left out without significantly affecting the overall flavor. It adds subtle warmth but is not essential.

How do I get the pork skin extra crispy?

Ensuring the skin is completely dry before roasting is key. Pat it dry well and leave it uncovered in the fridge overnight if possible. High heat at the end of cooking helps puff the skin into crackling.