Introduction
Banh Mi, a beloved Vietnamese sandwich, features a delightful combination of flavors and textures. The star of this dish is the crispy pork belly, perfectly complemented by fresh herbs, vegetables, and a special sauce. This recipe will guide you through creating this culinary delight, ensuring each bite is crispy, savory, and satisfying.
Detailed Ingredients with measures
1kg / 2 lb pork belly with skin on, NOT SCORED (look for 3 – 3.5cm / 1.2 – 1.6″ thick, even thickness with flat, unwrinkled skin, preferably not vac-packed)
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)
Special Banh Mi Sauce (Ca Com Copy!)
4 tbsp Hoisin sauce
3 tbsp coconut milk, full fat
1/2 tsp dark soy sauce (sub light or regular soy for color)
To Make the Banh Mi (5 Rolls)
5 crusty white rolls (lightly oven toast to crisp if crust is softened)
120g / 4 oz chicken pate
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 using vegetable peeler or knife
2 cups coriander/cilantro leaves and small sprigs
3 Birds Eye or Thai chilies, finely sliced
8 tbsp crispy fried shallots, store bought
Prep Time
The prep time for this recipe is approximately 30 minutes, not including the time needed for the pork belly skin to dry overnight.
Cook Time, Total Time, Yield
Cook Time: About 2 hours and 30 minutes
Total Time: Roughly 3 hours (including prep time)
Yield: 5 delicious Banh Mi sandwiches
With this guide, you can create the perfect crispy pork belly for your Banh Mi. Enjoy the delightful melding of flavors and textures in every bite!
Detailed Directions and Instructions
Dry skin overnight
Place the pork belly on a plate. Pat the skin dry with paper towels and leave it uncovered in the fridge overnight. If you’re short on time, pat the skin dry as best as you can.
Preheat oven
Preheat the oven to 140°C/285°F (both fan and standard ovens).
Season flesh
Drizzle 1 tsp of oil over the flesh side of the pork. Sprinkle with 1/2 tsp of salt, all the black pepper, and the Chinese five spice (if using). Rub this mixture all over the flesh, including the sides.
Foil boat
Place two pieces of foil on a work surface. Position the pork belly in the middle, skin side up. Fold the sides of the foil to enclose the belly, making an open box, and pinch the corners to seal tightly.
Season skin
Pat the skin dry again with paper towels. Rub it with 1/2 tsp of oil and sprinkle the remaining 1/2 tsp of salt evenly over the skin surface.
Slow roast
Put the pork in the oven and roast for 2 hours. After 1 hour, tighten the foil around the pork as it will shrink. This step protects the flesh from drying out.
Increase heat
After 2 hours, remove the pork from the oven and increase the heat to 240°C/465°F (all oven types).
Level pork
Take the pork out of the foil, discarding the fat and foil. Place the pork on a rack set over a tray. Use scrunched-up balls of foil under the pork to prop it up, ensuring that the skin surface is level and horizontal.
30 minutes blast
Return the pork to the oven for 30 minutes, rotating it halfway through, until the crackling is golden, puffy, and crispy all over. If some areas brown faster, cover them with foil patches.
Rest
Remove the pork from the oven and let it rest for 10 minutes before slicing.
Making the Banh Mi
Sauce
In a bowl, mix the hoisin sauce, coconut milk, and dark soy sauce. Set this mixture aside, as it can be refrigerated for up to 5 days.
Chop pork
Slice the pork into 1.5 cm / 0.6″ thick pieces, then cut each slice into 1.5 cm / 0.6″ chunks.
Split & spread
Cut the crusty rolls in half down the side, keeping the top attached. Spread 1.5 tbsp of chicken pate over the base, followed by 1.5 tbsp of mayonnaise.
Stuff
On top of the mayonnaise, pile about 1/3 cup of pickled vegetables. Add 2 cucumber slices and 2 green onion pieces against the lid. Layer the pork chunks on top and drizzle with 1 tbsp of the sauce. Stuff coriander/cilantro down the side, sprinkle with sliced chillis, and add 2 tablespoons of crispy shallots as desired.
Serving
Eat the banh mi immediately! This dish is best enjoyed fresh.
Notes
Note 1
Choose pork belly that is not scored, with an even thickness and unwrinkled skin.
Note 2
For extra flavor, use chicken pate made from liver for an authentic taste.
Note 3
Crispy fried shallots can be found at most Asian grocery stores.
Cook techniques
Drying the Skin
Pat the pork belly skin dry with paper towels and leave it uncovered in the fridge overnight to achieve crispy skin.
Seasoning the Flesh
Drizzle the flesh side of the pork belly with oil, sprinkle with salt, black pepper, and Chinese five spice, then rub everything evenly over the flesh.
Creating a Foil Boat
Use two pieces of foil to form a snug enclosure around the pork belly, with the skin side facing up, ensuring a tight seal at the corners.
Slow Roasting
Roast the pork belly at a low temperature to tenderize the meat and prevent drying, tightening the foil after the first hour.
Increasing the Temperature
After slow roasting, increase the oven temperature significantly to achieve perfect crackling on the pork skin.
Leveling the Pork
Prop the pork belly up on a rack using crumpled foil to keep the skin level for even cooking and crisping.
Final Blast for Crackling
Return the pork belly to the high-heated oven for a short period, rotating it to ensure even browning and achieving a golden, crispy texture.
Resting the Pork
Allow the pork belly to rest for a few minutes after baking before slicing to retain juiciness in the meat.
Making the Sauce
Combine the sauce ingredients in a bowl and set aside for added flavor in the banh mi.
Preparing the Pork for Banh Mi
Slice the cooked pork belly into thick pieces and then chop them into smaller chunks suitable for filling the rolls.
Assembling the Banh Mi
Layer the ingredients in the crusty rolls, starting with pate and mayonnaise, followed by pickled vegetables, cucumber, green onions, pork, sauce, coriander, and crispy shallots.
FAQ
Can I prepare the pork belly in advance?
Yes, you can prepare the pork belly and refrigerate it after cooking. Just reheat before assembling the banh mi.
What should I do if the skin doesn’t crisp up?
If the skin doesn’t crisp up, return the pork to a hot oven for a few extra minutes, keeping an eye on it to avoid burning.
Can I substitute any ingredients in the banh mi?
Yes, you can substitute meats, sauces, or vegetables based on your preferences, but the classic flavors of banh mi are typically best enjoyed as is.
How do I store leftover banh mi?
Leftover banh mi can be wrapped in plastic wrap or stored in an airtight container in the fridge, but it’s best consumed fresh.
Can I make the pickled carrots and daikon in advance?
Absolutely! Pickled carrots and daikon can be made a few days ahead of time, making them a convenient addition to your banh mi.
Conclusion
Making crispy pork belly for Banh Mi is a delightful experience that rewards you with a rich, textured sandwich bursting with flavor. The combination of savory pork, creamy sauces, and the crunch of fresh vegetables creates a perfect balance. Serve immediately for the best taste and enjoy a true culinary treat.
More recipes suggestions and combination
Spicy Chicken Banh Mi
Use spicy marinated chicken thighs instead of pork belly for a different but equally delicious take on the Banh Mi.
Tofu Banh Mi
Substitute crispy fried tofu in place of pork belly for a vegetarian-friendly version that’s just as satisfying.
Grilled Shrimp Banh Mi
Grill shrimp with a marinade and add pickled vegetables for a seafood twist.
Beef Banh Mi
Use thinly sliced marinated beef as the protein base for a hearty sandwich.
Vegetable Banh Mi
A medley of grilled vegetables like zucchini, bell peppers, and eggplant can serve as a fresh and vibrant filling.
Breakfast Banh Mi
Add scrambled eggs or a fried egg to your Banh Mi for a delicious breakfast version.
Pork Belly Tacos
Use the same crispy pork belly in soft corn tortillas topped with pickled vegetables and cilantro for a taco twist.
Rice Paper Banh Mi Rolls
Wrap the ingredients in rice paper for a fresh and light Banh Mi-inspired roll that’s perfect as an appetizer.
