Perfect Banh Mi With Crispy Pork Belly At Home

pork

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are often less expensive than pork.

baguette

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more nutrients, while white bread is usually cheaper.

Season the pork belly with salt on both sides and let it sit uncovered in the fridge overnight to dry the skin.

Prepare a seasoning mixture of 1 tablespoon black peppercorns, 1 tablespoon Sichuan peppercorns, and 1 tablespoon white peppercorns blended into a powder.

Rub the seasoning mixture on the meaty underside of the pork belly, avoiding the skin.

Wrap the underside of the pork belly in foil, leaving the skin exposed, and rub a thin layer of vegetable oil on the skin.

Generously season the skin with kosher salt and flaky salt.

Roast the pork belly in an oven set to 300 degrees Fahrenheit for 2.5 hours, checking halfway to ensure the foil is snug.

After roasting, remove the foil and place the pork belly on a wire rack set over a foil-lined baking sheet.

Increase the oven temperature to 500 degrees Fahrenheit (or 475 if that's your oven's max) and roast for an additional 25 to 30 minutes until the skin is crispy.

While the pork is finishing, prepare the pickles by placing 3 julienne carrots and half a small julienned daikon in a heat-proof container.

In a saucepot, combine 1 cup rice vinegar, 1 cup water, 2 tablespoons granulated sugar, 1 tablespoon kosher salt, 1 tablespoon coriander seeds, and 2 pieces lime zest. Bring to a boil, then strain over the vegetables to submerge them. Let them sit until room temperature.

Make the sweet chili sauce by combining 3/4 cup granulated sugar, 1/4 cup sambal olek, 1 cup rice vinegar, 1/4 cup water, and 2 tablespoons fish sauce in a saucepot. Bring to a boil and reduce for 5 minutes.

In a small bowl, whisk together 1 tablespoon cornstarch with a splash of water to make a slurry, then add it to the sweet chili sauce and simmer until thickened. Stir in 8 cloves of finely chopped garlic and 2 bruised kaffir lime leaves, then remove from heat.

Once the pork is done, let it rest uncovered for 5 to 10 minutes, then slice into thick pieces (about half an inch) using a serrated knife.

Cut the baguettes into 12-inch segments and warm them in the oven for 5 to 10 minutes.

Slice fresh cucumber into coins and thinly slice fresh chilies.

Assemble the sandwich by cutting the baguette, spreading mayonnaise on the inside, adding the pork belly, fresh cucumber, pickled vegetables, sliced chilies, and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens