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.