Introduction
The Crispy Pork Belly Banh Mi is a delightful fusion of textures and flavors that beautifully represents Vietnamese street food. This delicious sandwich incorporates succulent, crunchy pork belly paired with a special sauce and fresh vegetables, all encased in a crusty roll. The combination of spicy, savory, and sweet elements makes it a favorite for food lovers around the globe. Let’s dive into the ingredients and steps needed to create this mouthwatering dish.
Detailed Ingredients with Measures
For the Crispy Pork Belly:
– 1 kg (2 lb) pork belly with skin on, not scored
– 1½ tsp canola or vegetable oil, divided
– ½ tsp Chinese five-spice powder (optional)
– 1 tsp cooking/kosher salt, divided
– ¼ tsp black or white pepper
For the Special Banh Mi Sauce:
– 4 tbsp hoisin sauce
– 3 tbsp full-fat coconut milk
– ½ tsp dark soy sauce (for color; substitute with light or regular soy sauce if unavailable)
For Assembling the Banh Mi (5 Rolls):
– 5 crusty white rolls (lightly toasted if softened)
– 120 g (4 oz) chicken pâté
– 6 tbsp 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 to 3 pieces per roll)
– 2 cucumbers, finely sliced using a vegetable peeler or knife
– 2 cups coriander (cilantro) leaves and small sprigs
– 3 Bird’s Eye or Thai chilies, finely sliced
– 8 tbsp crispy fried shallots (store-bought)
Prep Time
Preparation for this dish will take approximately 15 minutes.
Cook Time
Cooking time is around 2 hours and 30 minutes, including roasting the pork belly until crispy.
Total Time
The total time, including prep and cooking, is approximately 2 hours and 45 minutes.
Yield
This recipe yields 5 delicious Banh Mi rolls, ready to be enjoyed by family and friends.
Detailed Directions and Instructions
Prepare the Pork Belly
– Pat the pork belly dry with paper towels.
– Rub 1 tsp of oil over the flesh side.
– Sprinkle the flesh side with five-spice powder (if using), ½ tsp salt, and pepper.
– Flip the pork belly skin-side up.
– Rub the remaining ½ tsp of oil over the skin.
– Sprinkle the skin with the remaining ½ tsp salt.
Roast the Pork Belly
– Place the pork belly on a rack set over a baking tray lined with foil.
– Roast in a preheated oven at 180°C (350°F) for 2 hours.
– Increase the oven temperature to 240°C (465°F) and roast for an additional 30 minutes, or until the skin is crispy and puffed.
– Remove from the oven and let it rest for 10 minutes before slicing.
Prepare the Special Banh Mi Sauce
– In a small saucepan, combine hoisin sauce, coconut milk, and dark soy sauce.
– Stir over medium heat until warmed through and well combined.
– Set aside to cool.
Assemble the Banh Mi
– Slice the crusty rolls lengthwise, leaving one side attached.
– Spread a layer of chicken pâté on one side of each roll.
– Spread mayonnaise on the other side.
– Drizzle the prepared special banh mi sauce over the mayonnaise.
– Layer slices of crispy pork belly on the pâté side.
– Top with pickled carrots and daikon, cucumber slices, green onions, coriander leaves, and chili slices.
– Sprinkle crispy fried shallots over the fillings.
– Close the rolls and serve immediately.
Notes
Storage
– Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
– Pair the Banh Mi with a side of pho or fresh spring rolls for a complete meal.
Customization
– Feel free to add additional toppings such as sliced jalapeños, radishes, or lettuce for extra crunch.
Spice Level
– Adjust the number of chilies according to your spice preference.
Cook techniques
Preparing the Pork Belly
Pat the pork belly dry with paper towels to remove excess moisture. Rub oil on the flesh side, then season with five-spice powder (if using), salt, and pepper. Finally, oil the skin side and sprinkle with salt for an even crisp.
Roasting the Pork Belly
Place the seasoned pork belly skin-side up on a rack in a foil-lined baking tray. Roast at 180°C (350°F) for 2 hours, then increase the temperature to 240°C (465°F) for an additional 30 minutes to achieve a crispy and puffed skin.
Preparing the Special Banh Mi Sauce
In a saucepan, combine hoisin sauce, full-fat coconut milk, and dark soy sauce. Warm over medium heat, stirring until well blended and heated through. Allow to cool before using.
Assembling the Banh Mi
Slice the rolls lengthwise, creating a hinge. Spread chicken pâté on one side and mayonnaise on the other. Drizzle the special banh mi sauce over the mayonnaise. Layer with crispy pork belly, pickled vegetables, cucumbers, green onions, coriander, and chili slices. Top with crispy fried shallots before closing the rolls.
FAQ
Can I use a different cut of pork instead of pork belly?
Yes, other cuts like pork shoulder can be used, but they may not achieve the same level of crispiness as pork belly.
How can I make the pork belly skin extra crispy?
Ensure that the skin is very dry before roasting, and apply salt generously, as it helps to draw out moisture.
Can I prepare the banh mi sauce in advance?
Yes, the banh mi sauce can be made in advance and stored in the refrigerator. Just reheat before use.
What can I substitute for chicken pâté?
If you and cannot find chicken pâté, you can use any other pâté, or even a spreadable meat or liver product.
Do I need to toast the rolls?
Toasting the rolls is recommended for added texture, but you can skip this step if you prefer soft rolls.
Conclusion
The crispy pork belly banh mi offers a delightful balance of flavors and textures, from the savory crunch of the pork to the creaminess of the sauces and the freshness of the vegetables. This iconic Vietnamese sandwich is not only satisfying but also allows for creativity in ingredient combinations, ensuring that each bite is an exciting experience. Enjoy this delicious meal as a perfect representation of Vietnamese cuisine with its vibrant flavors and textures.
More recipes suggestions and combination
Pork Belly Tacos
Swap out the banh mi rolls for soft corn tortillas. Layer crispy pork belly with fresh onion, cilantro, and a squeeze of lime for a Mexican twist.
Asian-Inspired Rice Bowl
Serve sliced crispy pork belly over a bowl of jasmine rice, topped with pickled vegetables, green onions, and a drizzle of the special sauce.
Crispy Pork Belly Salad
Create a vibrant salad by mixing arugula, sliced crispy pork belly, cucumbers, and a sesame dressing, with a sprinkle of fried shallots on top.
Pork Belly Sliders
Make mini versions of the banh mi by using slider buns. Layer pork belly, pickled vegetables, and sauce within each bun for a delightful appetizer.
Vegetarian Banh Mi
Replace the pork belly with marinated grilled tofu or fried eggplant, and keep all other components the same for a meat-free option that’s equally delicious.
