Comments

Dusty CallahanDelicious Eggplant Appetizer 1 month ago
Eggplant appetizer recipe for eggplant appetizer 
Dusty CallayDelicious Eggplant Appetizer 1 month ago
Interested in you eggplant appetizer recipe And jo...
Dear Dusty,The pleasure is all mine  
Dusty CallahanDelicious Eggplant Appetizer 1 month ago
Please continue to send easy & tasty recipes… Than...
Thank you, Rita! I'm glad to know you enjoy the re...
Trust me, Carol, you'll love them! :)
Rita LeannaApple Pie Cookies 2 months ago
thank you so much for all your recipes     I love ...
CarolStuffed Baked Paccheri 2 months ago
have to try some of these recipes!
Blossom LadyFried Corn 2 months ago
Thank you, Rita!
Rita LeannaFried Corn 3 months ago
I love your recipes   

Crispy Pork Belly Banh Mi

Blossom Lady
Jun 15, 2024 11:52 AM
Crispy Pork Belly Banh Mi

Here’s my recipe for Crispy Pork Belly Banh Mi, possibly the best sandwich I’ve ever had in my life! Stuffed with juicy pork belly meat with ultra crispy crackling, this Vietnamese sandwich has all the essential banh mi fixings plus a special secret banh mi sauce. Out of all the types of banh mi I make, this is my favourite!

Ingredients:

Crispy Pork Belly for Banh Mi
  • 1kg / 2 lb pork belly with skin on , NOT SCORED. Look for 3 – 3.5cm / 1.2 – 1.6" thick, even thickness with flat, unwrinkled skin, preferably not vac-packed
  • 1 1/2 tsp canola or vegetable oil , divided
  • 1/2 tsp Chinese Five Spice , optional (you won't miss it)
  • 1 tsp cooking/kosher salt , divided
  • 1/4 tsp black pepper (or white pepper)

Special Banh Mi Sauce
  • 4 tbsp Hoisin sauce
  • 3 tbsp coconut milk , full fat
  • 1/2 tsp dark soy sauce (mainly for colour, sub light or regular soy)

To Make the Banh Mi (5 rolls)
  • 5 crusty white rolls (lightly oven toast to crisp if crust is softened)
  • 120g/ 4 oz chicken pate
  • 6 tbsp whole-egg mayonnaise or Kewpie
  • 1 batch Vietnamese pickled carrots and daikon
  • 3 green onion stems , cut to length of rolls (2 to 3 pieces per roll)
  • 2 cucumbers , finely sliced using vegetable peeled or knife
  • 2 cups coriander/cilantro leaves and small sprigs
  • 3 Birds Eye or Thai chillis , finely sliced
  • 8 tbsp crispy fried shallots , store bought
Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments