How to make Crispy Pork Belly Banh Mi

pork belly

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

baguette

🥗Healthier: whole grain bread

💰Cheaper: white bread

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

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: yogurt

Avocado spread is healthier, while yogurt is a cost-effective alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a basic substitute.

Prepare the pork belly the day before by stabbing holes in the skin and covering it with salt, then refrigerate overnight.

The next morning, pat the pork belly dry with paper towels to remove excess salt.

Flip the pork belly over to the flesh side and season with Chinese rice wine, Chinese five spice, and cumin, rubbing it evenly across the base.

Clean the tray and place the pork belly back on it, skin side up, and cover with foil, creating a snug seal.

Sprinkle more salt on top of the skin to help evaporate moisture and achieve crunch.

Preheat the oven to 180° C and bake the pork belly for 60 minutes.

After 60 minutes, transfer the pork belly to a rack, removing the foil, and place it back on the tray.

Grill the pork belly for an additional 25 to 30 minutes, keeping an eye on it to prevent burning the skin.

Peel the daikon and carrot, then julienne them into thin strips.

In a saucepan over low heat, combine vinegar, water, sugar, coriander seeds, and salt, stirring until dissolved to create the pickling liquid.

Transfer the julienned vegetables into a large jar and pour the cooled pickling liquid over them, then set aside in the fridge.

After grilling, let the pork belly rest for 10 minutes before slicing.

Use a serrated knife to slice through the crispy skin and juicy pork meat.

Slice cucumber and red chili as desired, keeping the seeds in the chili for heat.

Warm the baguette in the oven for about 10 minutes on medium heat to soften it.

Cut the baguette open without cutting all the way through, creating a pocket.

Spread mayonnaise on both sides of the baguette.

Layer in the pickled daikon and carrot, cucumber, fresh coriander, chili, and two pieces of crispy pork.

Finish with Maggi original seasoning to enhance the flavor of the sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens