Introduction
Enjoy the delectable combination of crispy pork belly and fresh ingredients in a traditional Banh Mi. This Vietnamese sandwich is a perfect blend of flavors and textures, making it a must-try dish. With its crispy skin, savory pork, and an array of fresh toppings, the Banh Mi offers a delightful culinary experience.
Detailed Ingredients with measures
Pork Belly
1 kg / 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 (mainly for colour, sub light or regular soy)
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 chillis, finely sliced
8 tbsp crispy fried shallots, store bought
Prep Time
Preparation can take about 1 day for the pork belly to dry out overnight in the fridge. Active preparation will take around 30 minutes.
Cook Time, Total Time, Yield
Cook Time: 2 hours + 30 minutes for the crispy finish
Total Time: Approximately 3 hours (not including the overnight drying time)
Yield: This recipe makes 5 delicious Banh Mi sandwiches.
Detailed Directions and Instructions
Dry Skin Overnight
Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in the fridge overnight to dry out the skin. If short on time, pat the skin dry as best as you can.
Preheat Oven
Preheat oven to 140°C/285°F (both fan and standard ovens).
Season Flesh
Drizzle the flesh side of the pork belly with 1 tsp of oil. Sprinkle over 1/2 tsp of salt, black pepper, and Chinese five spice (if using). Rub the seasoning all over the flesh, ensuring to cover the sides as well.
Prepare Foil Boat
Lay down 2 pieces of foil on a work surface. Place the pork belly in the middle of the foil, skin side up. Fold the sides over to enclose the belly, forming an open box, pinching the corners to seal tightly. Place the wrapped meat on a tray.
Season Skin
Pat the skin dry again with paper towels. Rub the skin with 1/2 tsp of oil, then sprinkle the remaining 1/2 tsp of salt evenly across the entire skin surface.
Slow Roast
Place the wrapped pork belly in the preheated oven and roast for 2 hours. After 1 hour, tighten the foil around the pork to prevent the flesh from drying out as it shrinks during cooking.
Increase Heat
Remove the pork from the oven. Increase the heat to 240°C/465°F for all oven types.
Level Pork
Carefully remove the pork from the foil, discarding any 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 the skin surface is level and horizontal.
Final Blast
Return the pork to the oven for 30 minutes. Rotate after 15 minutes as needed, until the skin is deep golden, puffy, and crispy all over. If some patches brown too quickly, cover with foil.
Rest Pork
Remove the pork from the oven and let it rest for 10 minutes before slicing.
Making the Banh Mi
Prepare Sauce
In a bowl, mix together hoisin sauce, coconut milk, and dark soy sauce. Set aside. This sauce can be stored in the fridge for up to 5 days.
Chop Pork
Cut the cooked pork belly into 1.5 cm (0.6 inch) thick slices, then each slice into 1.5 cm (0.6 inch) chunks.
Split & Spread
Split each crusty white roll in half down the side, keeping the top attached. Smear the base of each roll with 1.5 tbsp of chicken pate followed by 1.5 tbsp of mayonnaise on top of the pate.
Stuff the Rolls
Add about 1/3 cup of the Vietnamese pickled vegetables on top of the mayonnaise. Lay 2 slices of cucumber and 2 green onion pieces against the lid. Pile the pork on top and drizzle with 1 tbsp of the sauce. Tuck coriander/cilantro down the side, sprinkle with sliced chilli, and add 2 tablespoons of crispy shallots as desired.
Serving
Consume immediately, as banh mi is best enjoyed freshly made!
Notes
Note 1
Use pork belly that is approximately 3 – 3.5 cm thick with the skin on and not scored.
Note 2
Use 120g (4 oz) of chicken pate for a traditional flavor in the banh mi.
Note 3
Crispy fried shallots are available store-bought for convenience.
Cook techniques
Drying the Skin
Pat the skin of the pork belly dry with paper towels and leave it uncovered in the fridge overnight. This step helps to achieve a crispy texture.
Preheating the Oven
Always preheat the oven to the intended temperature (140°C/285°F for slow roasting, then 240°C/465°F for crisping) before placing the pork belly inside.
Seasoning the Pork
Drizzle the flesh side of the pork belly with oil, and season with kosher salt, black pepper, and optional Chinese five spice, ensuring to rub the seasoning into all sides.
Foil Boat Technique
Create a foil boat by folding two pieces of foil around the pork belly. This confines moisture and prevents the meat from drying out during the slow roast.
Slow Roasting
Roast the pork belly at low temperature (140°C/285°F) for two hours to ensure tenderness, tightening the foil after one hour to keep the flesh moist.
Final Crisping Process
After slow roasting, remove the foil and increase the oven temperature to 240°C/465°F. Use foil balls to prop the pork belly for even cooking, and roast for 30 minutes until the skin is golden and crispy.
Resting the Meat
Allow the pork to rest for 10 minutes after removing it from the oven. This helps the juices redistribute for better flavor and texture when sliced.
Preparing the Sauce
Mix hoisin sauce, coconut milk, and dark soy sauce in a bowl to create the special Banh Mi sauce, which can be refrigerated for up to five days.
Assembling the Banh Mi
When assembling, spread pâté and mayonnaise on the roll, then layer with pickled vegetables, cucumber, green onions, pork, sauce, coriander, chilies, and crispy shallots.
FAQ
Why is it important to dry the skin of the pork belly?
Drying the skin helps to achieve a crispy texture during roasting.
Can I use different spices for seasoning?
Yes, you can use different spices or omit the Chinese five spice if desired, as it is optional.
What is the purpose of the foil boat?
The foil boat helps to trap moisture and prevent the pork from drying out while it slow roasts.
How do I know when the pork belly is finished roasting?
The pork belly is done when the skin is deep golden and puffy, and a thermometer inserted in the meat should read around 70°C/160°F.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the fridge for up to five days.
What type of rolls are best for Banh Mi?
Crusty white rolls are ideal, and lightly toasting them can add extra crunch.
How long should I rest the pork before slicing?
Resting the pork belly for 10 minutes is recommended to ensure the juices redistribute for better flavor.
Conclusion
The crispy pork belly for banh mi offers a delightful combination of flavors and textures, making it a satisfying culinary experience. The method of slow roasting ensures the meat remains tender while achieving a perfectly crispy skin. When paired with fresh ingredients and a special sauce, each bite offers a harmonious balance that captures the essence of Vietnamese cuisine. Enjoying banh mi immediately after preparation enhances its appeal, bringing out the fresh flavors and crispy textures.
More recipes suggestions and combination
Make a spicy pork banh mi by adding sriracha to the mayonnaise.
More recipes suggestions and combination
Substitute the pork belly with grilled chicken for a lighter version of banh mi.
More recipes suggestions and combination
Incorporate pickled jalapeños to add an extra layer of heat to your banh mi.
More recipes suggestions and combination
Experiment with different proteins like tofu or beef for a vegetarian or alternative take on banh mi.
More recipes suggestions and combination
Add avocado slices for a creamy texture that complements the crunch of the pork belly.
More recipes suggestions and combination
Use different herbs, such as mint or basil, alongside cilantro for a unique flavor twist in your banh mi.
