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Pork Belly Banh Mi

Pork Belly Banh Mi

If you're a fan of the traditional Vietnamese sandwich, you're going to love this twist on the classic. I've taken all the delicious flavors of a banh mi and added succulent, slow-braised pork belly as the main protein. The result is a sandwich packed with flavor and texture, which is to become a new favorite. So grab a baguette and let's get started!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Sandwich
Cuisine Vietnamese
Servings 3 people

Equipment

  • 2 skillets

Ingredients
  

  • pound sliced pork belly
  • baguette bread or hoagie roll
  • fresh cilantro
  • Vietnamese pickled carrot
  • Mayonnaise
  • thinkly sliced cucumber
  • thinly sliced jalapeno
  • minced shallot
  • minced garlic
  • 1 tablespoon ketchup
  • 1 tablespoon sriracha
  • 1/2 teaspoon pepper
  • 1/2 teaspoon brown sugar
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon white sugar
  • 2 tablespoons water
  • oil to fry garlic and shallot

Instructions
 

Cooking the pork belly

  • Slice the pork belly into thin slices about 1/2 inch thick.
  • Pan-fry the meat until it crisps up.
  • In a bowl, mix together ketchup, sriracha, brown sugar, black pepper, and fish sauce.
  • In another pan, fry the garlic and shallot until become golden, then drain the oil.
  • Heat up a pan on high heat, add white sugar and wait for it to caramelize (sugar turns to golden brown), lower the heat to medium, and continue caramelizing the sugar until it turns dark brown, then add water. This is the cooking caramel sauce that helps darken the meat.
  • Add the sauce and pork belly to the pan, then sprinkle the fried garlic and shallot evenly on top of the meat.
  • Lower the heat, continue simmering and flipping the meat for 3 - 6 minutes until the meat is evenly coated.
  • When the pork belly is done cooking. Cut each slice into bite-sized pieces, ready to assemble the banh mi.

Assemble the banh mi

  • Cut the baguette or hoagie roll in half lengthwise. Remove the inside from the top half of the bread to leave some room for fillings. Then heat it up if the bread is stale.
  • Spread a thin layer of mayonnaise on the bottom half of the baguette or hoagie roll.
  • Arrange the pickled carrots, cucumber, jalapeno pepper, and pork belly on top of the mayonnaise.
  • Top with a handful of fresh cilantro.
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