Linda CainThere’s something about gathering around the table, a plate of colorful dishes in front of you, and laughter filling the air. When I’m hosting friends or family, one dish that never fails to impress is the glorious Banh Mi.
It’s like a little symphony of flavors, the crispy pork belly harmoniously complemented by fresh veggies and zesty sauces. Whether it’s sunny or rainy outside, this Vietnamese delight just fits. You pull apart that crusty roll and find layers of flavor packed inside. Trust me, nobody can resist that!
If you haven’t had the pleasure of sinking your teeth into a Banh Mi, you’re in for a treat! This traditional Vietnamese sandwich is a beautiful melding of flavors and textures, showcasing a balance of savory, sweet, and tangy.
With the delightful crunch of pickled vegetables and the melt-in-your-mouth goodness of crispy pork belly, it’s no wonder Banh Mi has become a favorite not just in Vietnam but all around the globe. Today, I’ll guide you through making a mouthwatering Pork Belly Banh Mi that’s not only simple but will also make your taste buds dance with joy.
You Might Like These Recipes!
Tofu Edamame Soju Recipe
Crispy Roasted Fingerling Potatoes Recipe
What is Banh Mi?
Banh Mi is a Vietnamese sandwich that beautifully marries French influence with Vietnamese tradition. Originally, it features a French baguette filled with various proteins and toppings, including pickled vegetables, fresh herbs, and sauces. Pork belly is a popular choice due to its rich flavor and satisfying texture. The combination of crunchy and soft elements, paired with delightful sauces, creates an explosion of flavor that’s hard to describe. Once you try making it at home, you’ll wonder how you ever did without this culinary gem!
Ingredients You’ll Need To Make This Dish
To create your Pork Belly Banh Mi, you’ll need the following ingredients:
For Crispy Pork Belly:
– 1 kg (2 lb) pork belly, skin on, but not scored (preferably 1.2 – 1.6 inches thick)
– 1.5 teaspoons canola or vegetable oil, divided
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon black pepper (or white pepper)
– 1/2 teaspoon Chinese Five Spice (optional, but adds depth)
– A few sprigs of fresh thyme, optional for added flavor
Special Banh Mi Sauce:
– 4 tablespoons Hoisin sauce
– 3 tablespoons full-fat coconut milk
– 1/2 teaspoon dark soy sauce (for color, or use light soy)
For Assembling the Banh Mi (5 rolls):
– 5 crusty white rolls (toasted if the crust has softened)
– 120 g (4 oz) chicken pâté (or liver pâté if you prefer)
– 6 tablespoons whole-egg mayonnaise or Kewpie mayo
– 1 batch Vietnamese pickled carrots and daikon
– 3 green onion stems (cut to the length of rolls)
– 2 cucumbers, thinly sliced
– 2 cups coriander (cilantro) leaves
– 3 Birds Eye or Thai chilies, thinly sliced
– 8 tablespoons crispy fried shallots (store-bought)
– A squeeze of lime juice for freshness, optional
Ingredients From : recipetineats.com
How to Make This Banh Mi Recipe with Pork Belly
Making your Pork Belly Banh Mi is both rewarding and straightforward. You’ll find the method not only tantalizes your taste buds but also allows you to impress anyone you share it with. Let’s dive into the steps that lead to this delightful creation!
Step-by-Step Directions
Step 1: Drying the Pork
Start by preparing your pork belly. Place it on a plate and use paper towels to pat the skin dry. Leave it uncovered in the refrigerator overnight; this will help achieve that coveted crispy skin. If you’re pressed for time, simply do your best to dry it off with a towel. But trust me, letting it sit is key!
Step 2: Preheat the Oven
Next, preheat your oven to 140°C (285°F). While it warms up, you can prepare the pork by drizzling one teaspoon of oil over the flesh side. Sprinkle half a teaspoon of salt and the black pepper (and Chinese Five Spice if you’re using it) onto the meat, and then rub it all over, ensuring it’s well coated.
Step 3: Create a Foil Boat
Time to prepare the foil. Lay two sheets of aluminum foil on your kitchen counter. Place the seasoned pork belly in the middle, skin side up, and fold the sides together to create an open box. Pinch the corners tightly to keep it snug and minimalize any leaks.
Step 4: Season the Skin
After forming your foil boat, pat the skin once more to ensure it’s dry. Rub it with the remaining half teaspoon of oil and sprinkle the other half teaspoon of salt evenly over the surface. This will help it crisp up beautifully.
Step 5: Slow Roast
Put the wrapped pork belly in the oven and roast for about two hours. As the pork begins to shrink during cooking, tighten the foil around it after the first hour. This helps protect the meat from drying out.
Step 6: Increase Oven Temperature
Once the two hours are done, take the pork out and crank the temperature up to 240°C (465°F). Your kitchen will soon smell incredible!
Step 7: Level the Pork
Remove the pork from its foil boat, discarding any excess fat and the foil itself. Place the pork on a wire rack over a baking tray. To ensure even cooking, you can prop the pork up with crumpled balls of foil underneath it, making sure the skin is as level and horizontal as possible.
Step 8: Blast the Pork
Return your pork to the oven and give it a blast for about 30 minutes. Rotate it halfway through to achieve that rich, golden, crispy skin. If you notice some sections browning faster than others, just place a piece of foil over those areas as needed.
Step 9: Rest the Pork
Once the pork is golden and puffy, take it out of the oven and let it rest for about 10 minutes before slicing. This resting period is crucial; it allows the juices to redistribute, ensuring every bite is juicy and flavorful.
Step 10: Make the Sauce
While the pork is resting, whip up the banh mi sauce. In a bowl, mix together the Hoisin sauce, coconut milk, and dark soy sauce. Set it aside and feel free to prepare it a few days in advance if you’d like!
Step 11: Chop the Pork
When it’s time to assemble the sandwich, cut the pork into 1.5 cm (about 0.6 inches) thick slices and then chop into small 1.5 cm chunks.
Step 12: Assemble the Banh Mi
Split the crusty rolls down the middle, keeping one side attached. Smear the insides generously with chicken pâté and then layer with mayonnaise.
Step 13: Pile on the Goodness
Begin layering the sandwich. Start with about a third cup of your pickled carrot and daikon mix. Then, lay down two cucumber slices and a couple of green onion pieces next to the lid. Pile the chopped pork on top and drizzle it all with a tablespoon of the special sauce.
Step 14: Finish Strong
Jumble in a handful of fresh coriander and sprinkle on the sliced chilies, topping it off with crispy shallots to add that crunch factor.
Step 15: Serve Up
Serve these delectable sandwiches immediately! Experience the explosion of flavors and textures, and you’ll quickly understand why Banh Mi is a delicious staple everyone loves.
Tips & Tricks
– Quality of Pork: Select a pork belly with uniform thickness and a skin that looks unblemished. This will help ensure even cooking and a crispy finish.
– Marinating Time: If you have the time, consider letting the seasoned pork belly marinate in the fridge for a few hours or overnight for deeper flavors.
– Pickling Vegetables: Make your pickled carrots and daikon a day in advance to allow the flavors to meld together.
– Make-Ahead Sauce: The This special sauce can be made ahead of time and stored for up to five days in the refrigerator. It’s a time-saver!
– Serving Size: These sandwiches are quite filling, so it’s okay to cut the rolls in half for smaller portions, especially if serving guests.
How Do You Store the Leftovers?
If you find yourself with any leftovers, store the components separately in airtight containers. The crispy pork belly will maintain its texture best if not stacked with other ingredients. You can keep the pork in the fridge for up to three days. When you’re ready to enjoy it again, heat it in the oven to re-crisp the skin before assembling fresh sandwiches with your stored fixings.
What Sides Would Complement?
If you’re considering sides, here are some great options to elevate your meal even further:
– Vietnamese Spring Rolls: These fresh rolls filled with shrimp or vegetables are a perfect light side.
– Mango Salad: A refreshing mango salad adds a sweet and tangy contrast to the savory pork.
– Coconut Rice: Pair your meal with coconut rice, adding a creamy richness.
– Spicy Edamame: Tossed in sea salt and chili flakes, these make a delightful crunchy side.
– Fruit Salad: A zesty fruit salad could cleanse your palate beautifully after the rich flavors of the sandwich.
What Other Substitutes Can I Use in Banh Mi Recipe Pork Belly?
For those wanting to mix it up, consider these substitutes:
– Grilled Chicken Thighs: Great for a lighter option, chicken thighs provide a flavorful alternative.
– Tofu: For a vegetarian choice, marinate tofu in soy sauce and grill for a hearty bite.
– Crispy Pork Cracklings: A unique way to add crunchy texture if you can’t find pork belly.
– Bacon: Though it’s not traditional, crispy bacon can still deliver a satisfying crunch.
– Roast Duck: If you’re feeling fancy, roast duck is an indulgent option that works beautifully.
Banh Mi Recipe Pork belly
Ingredients
Equipment
Method
- Start by preparing your pork belly. Place it on a plate and use paper towels to pat the skin dry. Leave it uncovered in the refrigerator overnight; this will help achieve that coveted crispy skin. If you’re pressed for time, simply do your best to dry it off with a towel. But trust me, letting it sit is key!
- Next, preheat your oven to 140°C (285°F). While it warms up, you can prepare the pork by drizzling one teaspoon of oil over the flesh side. Sprinkle half a teaspoon of salt and the black pepper (and Chinese Five Spice if you’re using it) onto the meat, and then rub it all over, ensuring it’s well coated.
- Time to prepare the foil. Lay two sheets of aluminum foil on your kitchen counter. Place the seasoned pork belly in the middle, skin side up, and fold the sides together to create an open box. Pinch the corners tightly to keep it snug and minimalize any leaks.
- After forming your foil boat, pat the skin once more to ensure it’s dry. Rub it with the remaining half teaspoon of oil and sprinkle the other half teaspoon of salt evenly over the surface. This will help it crisp up beautifully.
- Put the wrapped pork belly in the oven and roast for about two hours. As the pork begins to shrink during cooking, tighten the foil around it after the first hour. This helps protect the meat from drying out.
- Once the two hours are done, take the pork out and crank the temperature up to 240°C (465°F). Your kitchen will soon smell incredible!
- Remove the pork from its foil boat, discarding any excess fat and the foil itself. Place the pork on a wire rack over a baking tray. To ensure even cooking, you can prop the pork up with crumpled balls of foil underneath it, making sure the skin is as level and horizontal as possible.
- Return your pork to the oven and give it a blast for about 30 minutes. Rotate it halfway through to achieve that rich, golden, crispy skin. If you notice some sections browning faster than others, just place a piece of foil over those areas as needed.
- Once the pork is golden and puffy, take it out of the oven and let it rest for about 10 minutes before slicing. This resting period is crucial; it allows the juices to redistribute, ensuring every bite is juicy and flavorful.
- While the pork is resting, whip up the banh mi sauce. In a bowl, mix together the Hoisin sauce, coconut milk, and dark soy sauce. Set it aside and feel free to prepare it a few days in advance if you’d like!
- When it’s time to assemble the sandwich, cut the pork into 1.5 cm (about 0.6 inches) thick slices and then chop into small 1.5 cm chunks.
- Split the crusty rolls down the middle, keeping one side attached. Smear the insides generously with chicken pâté and then layer with mayonnaise.
- Begin layering the sandwich. Start with about a third cup of your pickled carrot and daikon mix. Then, lay down two cucumber slices and a couple of green onion pieces next to the lid. Pile the chopped pork on top and drizzle it all with a tablespoon of the special sauce.
- Jumble in a handful of fresh coriander and sprinkle on the sliced chilies, topping it off with crispy shallots to add that crunch factor.
- Serve these delectable sandwiches immediately! Experience the explosion of flavors and textures, and you’ll quickly understand why Banh Mi is a delicious staple everyone loves.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
1. Can I use a different type of bread?
Yes! While the traditional Banh Mi uses a baguette, you can use any crusty bread you like, such as ciabatta or even pita. Just make sure it has a good crunch to hold the fillings.
2. How long does the pork belly need to cook?
For crispy skin and tender meat, roast the pork belly for two hours at a lower temperature, then finish with high heat to crisp up the skin. Always let it rest before slicing.
3. What can I do if my skin doesn’t get crispy?
If the skin hasn’t crisped up, try increasing the oven temperature or broiling it for a few minutes at the end. Just ensure to keep an eye on it to prevent burning.
4. Can I freeze leftovers?
Yes, you can freeze the pork belly, but it’s best to freeze it after cooking. Just be sure to slice it first and wrap it tightly to prevent freezer burn.
5. How can I spice it up more?
If you enjoy heat, you can add sriracha or chili garlic sauce to the banh mi sauce. You may also add more sliced chilies to the sandwich itself.
Conclusion
Now that you’ve got the hang of making a stellar Pork Belly Banh Mi, it’s time to roll up your sleeves and get cooking! This dish is a delightful journey through flavors, textures, and culinary culture.
Whether you’re a seasoned cook or a kitchen newbie, I hope you find joy in crafting this Vietnamese classic at home. Share it with loved ones, experiment with ingredients, and savor those bites filled with crispy, savory goodness. You’ll be the star of any meal, and your friends will be begging for the recipe! Enjoy the deliciousness!
