Introduction
Banh Mi is a beloved Vietnamese sandwich that perfectly marries the flavors of diverse ingredients into one deliciously crunchy, savory creation. One of the stars of this dish is the crispy pork belly, which offers a rich and indulgent texture. Paired with a special sauce, pickled vegetables, and an array of fresh garnishes, this recipe will elevate your culinary experience to new heights.
Ingredients for the Crispy Pork Belly
1 kg (2 lb) pork belly with skin on, not scored
1½ teaspoons canola or vegetable oil, divided
½ teaspoon Chinese five spice powder (optional)
1 teaspoon cooking/kosher salt, divided
¼ teaspoon black or white pepper
Ingredients for the Special Banh Mi Sauce
4 tablespoons hoisin sauce
3 tablespoons full-fat coconut milk
½ teaspoon dark soy sauce (or substitute with light or regular soy sauce)
Ingredients for Assembling the Banh Mi (5 rolls)
5 crusty white rolls
120 g (4 oz) chicken pâté
6 tablespoons whole-egg mayonnaise or Kewpie mayonnaise
1 batch Vietnamese pickled carrots and daikon
3 green onion stems, cut to the length of the rolls
2 cucumbers, finely sliced
2 cups coriander (cilantro) leaves and small sprigs
3 Bird’s Eye or Thai chilies, finely sliced
8 tablespoons crispy fried shallots (store-bought)
Prep Time
15 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 45 minutes
Yield
5 servings
Preparing the crispy pork belly begins with ensuring that the skin is dry, promoting a satisfying crunch. Roasting at two distinct temperatures allows for tender meat and perfectly crispy skin. Meanwhile, the special banh mi sauce, with its rich and savory notes, enhances the overall flavor profile of the sandwich.
Assembling the Banh Mi is a delightful process, where layers of flavor come together. Each ingredient adds its unique character, culminating in a satisfying and delicious sandwich. Whether as a meal or a snack, this crispy pork belly banh mi is sure to impress and delight all who try it. Enjoy!
Detailed Directions and Instructions
Preparing the Crispy Pork Belly:
1. Place the pork belly on a plate, skin side up. Pat the skin dry with paper towels. Leave it uncovered in the refrigerator overnight to dry out the skin. If short on time, pat the skin dry as thoroughly as possible.
2. Preheat the oven to 140°C (285°F).
3. Drizzle 1 teaspoon of oil over the flesh side of the pork belly. Sprinkle ½ teaspoon of salt, all the pepper, and the Chinese five spice powder over the flesh. Rub the seasonings evenly across the flesh, including the sides.
4. Place two pieces of foil on a work surface. Position the pork belly in the center, skin side up. Fold the sides of the foil up to create a snug “boat” around the pork, ensuring the sides are sealed tightly. This will help retain the juices during cooking.
5. Pat the skin dry again with paper towels. Rub the remaining ½ teaspoon of oil over the skin, then sprinkle the remaining ½ teaspoon of salt evenly across the skin’s surface.
6. Place the foil-wrapped pork belly on a baking tray and roast in the preheated oven for 2 hours. After the first hour, tighten the foil around the pork as it will have shrunk slightly.
7. Remove the pork from the oven and increase the oven temperature to 240°C (465°F).
8. Take the pork out of the foil and discard the accumulated fat and foil. Place the pork on a rack set over a baking tray. Use scrunched-up balls of foil to prop up the pork so that the skin is as level as possible.
9. Return the pork to the oven and roast for an additional 30 minutes, rotating the tray after 15 minutes to ensure even cooking. If certain areas of the skin are browning too quickly, cover them with small pieces of foil.
10. Once the skin is deep golden and crispy, remove the pork from the oven and let it rest for 10 minutes before slicing.
Preparing the Special Banh Mi Sauce:
1. In a bowl, combine the hoisin sauce, coconut milk, and dark soy sauce. Mix well until smooth. This sauce can be stored in the refrigerator for up to 5 days.
Assembling the Banh Mi:
1. Slice the rested pork belly into 1.5 cm (0.6 inch) thick slices, then cut each slice into 1.5 cm (0.6 inch) chunks.
2. Split each roll in half lengthwise, keeping one side attached to create a hinge.
3. Spread 1½ tablespoons of pâté on the bottom half of each roll.
4. Spread 1½ tablespoons of mayonnaise over the pâté.
5. Place approximately ⅓ cup of pickled carrots and daikon on top of the mayonnaise.
6. Lay 2 slices of cucumber and 2 pieces of green onion against the top half of the roll.
7. Pile the pork belly chunks onto the pickled vegetables.
8. Drizzle about 1 tablespoon of the special banh mi sauce over the pork.
9. Add coriander leaves and sprigs alongside the pork.
10. Sprinkle sliced chilies over the filling, adjusting the amount to your heat preference.
11. Finish with a generous sprinkle of crispy fried shallots.
12. Serve immediately and enjoy your crispy pork belly banh mi!
Notes
Note on Pork Belly Preparation:
Ensure the skin is thoroughly dried before roasting for maximum crispiness.
Note on Sauce Storage:
The special banh mi sauce can be refrigerated for up to 5 days, making it convenient for meal prep.
Note on Assembly:
Adjust the amount of chilies based on your preference for spice levels.
Cook techniques
Preparing the Pork Belly
1. Drying the Skin: Pat the skin dry with paper towels and leave uncovered in the refrigerator overnight or dry thoroughly before cooking.
2. Seasoning: Drizzle oil on the flesh and rub salt, pepper, and spices evenly across the flesh.
3. Foil Wrapping: Create a snug foil “boat” around the pork to retain juices.
Roasting the Pork Belly
1. Low and Slow: Roast at 140°C (285°F) for 2 hours, tightening the foil halfway through.
2. High Heat for Crispiness: Increase to 240°C (465°F) for 30 minutes, ensuring even cooking.
Making the Banh Mi Sauce
1. Mixing Components: Combine hoisin sauce, coconut milk, and soy sauce until smooth.
Assembling the Banh Mi
1. Slicing the Pork: Cut rested pork belly into slices and then chunks.
2. Layering Ingredients: Spread pâté and mayonnaise, then layer with pickled vegetables, pork, sauce, herbs, chilies, and fried shallots.
FAQ
How do I ensure my pork belly skin gets crispy?
Allow the skin to dry thoroughly before roasting and roast at high temperature at the end of the cooking process.
Can I substitute the coconut milk in the sauce?
Yes, you can use other creamy substitutes like heavy cream or omit it entirely for a different flavor.
What type of rolls are best for a Banh Mi?
Crusty white rolls are ideal as they provide a good texture and hold up well with the fillings.
How spicy are Bird’s Eye chilies?
Bird’s Eye chilies are quite spicy; adjust the quantity according to your heat preference.
Can I make the sauce ahead of time?
Yes, the sauce can be stored in the refrigerator for up to 5 days.
Conclusion
The crispy pork belly banh mi is a delectable and satisfying fusion that highlights the crunchy textures and vibrant flavors of Vietnamese cuisine. The combination of the rich pork, creamy sauces, and fresh vegetables, all encased in a crusty roll, creates a balanced and unforgettable gastronomic experience.
More recipes suggestions and combination
Crispy Chicken Banh Mi
Swap the pork belly with crispy fried chicken for an equally indulgent twist, maintaining the same delicious toppings.
Grilled Eggplant Banh Mi
For a vegetarian option, use grilled eggplant slices and layer them with the same special sauce and fresh veggies for a flavorful meal.
Peking Duck Banh Mi
Utilize succulent slices of Peking duck, combining it with the banh mi sauce and traditional accompaniments for an upscale variation.
Tofu Banh Mi
Marinate and grill firm tofu before assembling it in the roll along with the pickled vegetables for a plant-based choice that doesn’t sacrifice flavor.
Shrimp Banh Mi
Substituting the pork with marinated grilled shrimp adds a delightful seafood twist that complements the banh mi’s vibrant profile.
Spicy Beef Banh Mi
Replace the pork belly with spicy marinated beef, ensuring to include fresh herbs and crispy shallots for texture and flavor.
