Description
This Crispy Pork Belly Banh Mi recipe features tender, perfectly roasted pork belly with irresistibly crispy crackling, nestled inside crusty white rolls and topped with vibrant Vietnamese pickled vegetables, fresh herbs, and a savory hoisin-coconut sauce. A classic Vietnamese sandwich given a rich, indulgent twist, perfect for a flavorful and satisfying meal.
Ingredients
Scale
Pork Belly and Seasoning
- 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)
Sauce
- 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)
Sandwich Components
- 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
Instructions
- Dry the Pork Belly Skin: Place the pork belly on a plate and pat the skin dry thoroughly using paper towels. Leave uncovered in the refrigerator overnight to dry out the skin for maximum crispiness. If short on time, pat the skin dry as best as you can immediately before cooking.
- Preheat Oven: Set your oven to 140°C/285°F (either fan or standard setting) to begin slow roasting the pork belly.
- Season the Pork Flesh: Drizzle 1 tsp of oil over the flesh side of the pork belly. Sprinkle 1/2 tsp of salt, all the black pepper, and Chinese five spice powder (if using) evenly over the flesh and rub it over the sides for full coverage.
- Prepare Foil Boat: Lay two pieces of foil on your workstation. Place the pork belly skin side up in the center, then fold the foil sides up to form a snug, open-topped box around the pork. Pinch corners tightly to seal. Place this foil boat on a baking tray.
- Season the Skin: Pat the skin dry once more with paper towels. Rub with the remaining 1/2 tsp of oil, then sprinkle the remaining 1/2 tsp salt thoroughly over the entire skin surface from edge to edge.
- Slow Roast Pork: Place the foil tray in the oven and roast for 2 hours. After the first hour, tighten the foil around the pork to accommodate shrinkage, protecting the flesh from drying out during slow roasting.
- Increase Oven Temperature: Once the two-hour roast is complete, remove the pork from the oven and discard the foil cover. Increase the oven temperature to 240°C/465°F (use any oven setting).
- Prepare Pork for Crackling: Place the pork belly on a rack set over a tray. Use scrunched-up balls of foil underneath to prop the pork up so the skin is as level and horizontal as possible. This ensures an even crackling blast.
- Blast for Crispy Crackling: Return the pork to the oven for 30 minutes at the high temperature, rotating pork after 15 minutes as needed. Watch closely for deep golden, puffy, and crispy crackling. Protect any fast-browning spots with foil patches to avoid burning.
- Rest the Pork: Remove from oven and allow the pork belly to rest for 10 minutes. This helps retain juices and makes slicing easier.
- Prepare the Sauce: In a small bowl, mix hoisin sauce, coconut milk, and dark soy sauce. Set aside. This sauce keeps well for up to 5 days refrigerated.
- Slice the Pork: Cut the pork belly into 1 1/2 cm (0.6 inch) thick slices, then cut each slice into roughly 1 1/2 cm chunks for filling.
- Assemble Rolls: Split each crusty white roll down the side, keeping the top lid connected. Spread 1 1/2 tbsp of chicken pâté on the base, then top with 1 1/2 tbsp of mayonnaise.
- Stuff the Banh Mi: Layer about 1/3 cup of Vietnamese pickled vegetables over the mayonnaise. Add 2 slices of cucumber and 2 green onion pieces along the inside of the lid. Pile on pork chunks. Drizzle 1 tbsp of previously made hoisin-coconut sauce over the pork. Add a handful of coriander leaves, sprinkle with finely sliced chili, and garnish with 2 tbsp crispy fried shallots or more to your preference.
- Serve Immediately: Enjoy the Banh Mi fresh for the best combination of crispy, savory, tangy, and fresh flavors and textures.
Notes
- The Chinese five spice is optional but adds a subtle aromatic depth to the pork belly flavor.
- Chicken pâté adds richness and authenticity to the sandwich but can be substituted with other liver pâtés or skipped if preferred.
- Store-bought crispy fried shallots add texture and crunch but can be omitted or made fresh if preferred.
- Drying the pork skin well overnight is critical for achieving crispy crackling.
- If crusty rolls have softened, lightly toast them in the oven before assembly for the ideal texture.
- Vietnamese pickled carrots and daikon offer a refreshing, slightly tangy crunch essential to a traditional Banh Mi.
- This sandwich is best enjoyed immediately after assembling to preserve crispness of the pork skin and bread.
- Prep Time: 15 minutes (+ overnight drying time for skin)
- Cook Time: 2 hours 30 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Vietnamese
Keywords: crispy pork belly, Banh Mi, Vietnamese sandwich, pork belly recipe, crispy crackling, pickled vegetables, hoisin sauce, Vietnamese cuisine, sandwich recipe
