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, braised pork belly as the main protein. The result is a sandwich that is packed with flavor and texture, and is sure to become a new favorite.
Pork belly has a long history in Vietnamese cuisine, and it has been a popular ingredient in banh mi for many years. In the past, pork belly was often used as a cheaper alternative to more expensive cuts of meat, and it was commonly used in braised or stewed dishes.
As banh mi became more popular globally, pork belly began to be used more frequently as the main protein in the sandwich. Its rich, savory flavor and tender, succulent texture make it a perfect match for the pickled vegetables and herbs that are traditionally found in a banh mi.
How do you elevate the traditional banh mi by using pork belly as the main protein?
- Look for pork belly that is well-marbled and has a good balance of fat and meat. This will ensure that the sandwich is flavorful and juicy.
- Pork belly can be slow-roasted, braised, or grilled to achieve a tender, succulent texture. Experiment with different cooking methods to find the one that works best for you.
- Consider marinating the pork belly in a mixture of fish sauce, garlic, and spices to give it an extra boost of flavor. You could also try adding some caramelized onions or roasted garlic to the sandwich for a touch of sweetness.
- In addition to the traditional pickled vegetables and fresh herbs, consider adding some unexpected ingredients to the sandwich. For example, you could try topping the pork belly with a slaw made from shredded green papaya, or adding some crispy fried shallots for crunch.
Ingredients for Bacon or Pork Belly Banh Mi
- 1 pound of sliced pork belly
- Baguette bread or hoagie roll
- Fresh cilantro
- Vietnamese pickled carrot
- Mayonnaise
- Thinly sliced cucumber
- Thinly sliced jalapeno (optional)
- Minced shallot
- Minced garlic
- 1 tablespoon ketchup
- 1 tablespoon sriracha
- ½ teaspoon pepper
- ½ teaspoon brown sugar
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon white sugar
- 2 tablespoons of water
- Oil to fry garlic and shallot
How to make Pork Belly Banh Mi
Cooking the pork belly
- Slice the pork belly into thin slices about ½ 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.
Assembling the sandwich
- 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 peppers, and pork belly on top of the mayonnaise.
- Top with a handful of fresh cilantro.
A banh mi would be a great addition to a spread of other Vietnamese dishes, such as spring rolls, rice noodles, or grilled meats. This would allow you to sample a variety of flavors and textures.
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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!
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.
