Pork Belly Banh Mi with Crispy Baguette Recipe

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.

Cut pork belly into two smaller pieces and remove the skin.

Season both pieces of pork belly with salt on both sides.

Place pork belly on a wire rack and roast in a 300°F (150°C) oven for roughly three hours.

After one hour of roasting the pork, prepare the baguette dough.

In a stand mixer, combine 380 grams of warm water, 12 grams of instant yeast, 22 grams of sugar, 525 grams of bread flour, and 12 grams of salt.

Mix on high speed for about 6 to 8 minutes until the dough forms a clean ball.

Check the dough with the tug test; it should shear slightly at the end.

Transfer the dough to a medium bowl, round it into a ball, and cover with a lid to ferment for two hours.

After one hour, punch down the dough to degass it and perform a strength-building fold four to five times, then round it again and cover.

After two hours of fermentation, flour the dough and the board, then flip the dough out.

Cut the dough into six equal pieces of about 150 grams each.

Pre-shape each piece by lightly degassing, folding in the sides, flipping it over, and rolling it into a ball with the seam tucked underneath.

Cover the pre-shaped dough with a damp tea towel and let it relax for 15 to 20 minutes.

Prepare a baguette pan by lightly flouring it.

Shape each piece of dough into a tight cigar shape, rolling back about half an inch at a time to create tension.

Taper and tighten the ends of each shaped baguette.

Cover the shaped baguettes with a damp tea towel and let them proof for about 45 minutes.

Check the pork belly after three hours; it should be tender and almost shreddable.

Set the pork belly aside to rest and cool down.

Preheat the oven to 400°F (205°C) with a pizza steel and a cast iron pan inside.

After 45 minutes of proofing, the baguettes should be puffed up and ready to bake.

Score the baguettes diagonally with a lame or serrated knife.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens