Pork Belly Banh Mi Recipe
Slow roasted pork belly, pickled vegetables, cilantro, jalapeños, and mayonnaise on a baguette.
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Ingredients
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Pork Belly
Pickled Vegetables
Banh Mi Assembly
Method
Pork Belly Preparation
- 1
Season the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly with salt, black pepper, and five-spice powder, making sure to get the seasoning into the cuts.
- 2
Roast the Pork Belly
Place the seasoned pork belly in a roasting pan. Add garlic cloves and water to the pan. Cover with foil and roast in the preheated oven for about 3 hours, or until the pork is tender. Remove the foil during the last 30 minutes to allow the skin to crisp up.
- 3
Rest and Slice
Once cooked, remove the pork belly from the oven and let it rest for at least 15 minutes before slicing it into thin pieces.
Pickled Vegetables Preparation
- 4
- 5
Banh Mi Assembly
- 6
Assemble the Banh Mi
Slice the baguettes lengthwise, leaving one side attached. Spread a generous layer of mayonnaise inside each baguette. Layer the sliced pork belly, pickled vegetables, fresh cilantro, and slices of jalapeño.
- 7
Serve
Close the baguettes and serve immediately, enjoying the combination of flavors and textures in your Pork Belly Banh Mi.