Crispy Pork Belly Banh Mi Recipe
Pickled Cucumber | Kim Chee Sauce
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Ingredients
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Pork Belly
Pickled Cucumber
Kim Chee Sauce
Banh Mi Assembly
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a crisscross pattern without cutting into the meat. Rub the pork belly all over with salt, black pepper, and five spice powder.
- 2
Roast the Pork Belly
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once hot, place the pork belly skin-side down and sear for about 5-7 minutes until the skin is crispy. Flip it over and transfer the skillet to the preheated oven. Roast for 2 hours or until the meat is tender.
- 3
Crisp the Skin
Increase the oven temperature to 220°C (428°F) and roast for an additional 30 minutes until the skin is blistered and crispy. Remove from the oven and let it rest for at least 15 minutes before slicing.
Pickled Cucumber Preparation
- 4
Prepare the Cucumber
While the pork belly is roasting, thinly slice the cucumber into matchsticks.
- 5
Make the Pickling Liquid
In a bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar dissolves.
- 6
Pickle the Cucumber
Add the sliced cucumber to the pickling liquid and let it sit for at least 30 minutes to pickled.
Kim Chee Sauce Preparation
- 7
Make the Kim Chee Sauce
In a bowl, mix together the kimchi, sriracha, and mayonnaise until well combined. Adjust the spice level to your preference.
Banh Mi Assembly
- 8
Assemble the Banh Mi
Slice the baguettes in half lengthwise. Spread a generous amount of kim chee sauce on both sides of the baguette.
- 9
Add the Fillings
Layer the sliced crispy pork belly, pickled cucumber, fresh cilantro, and sliced jalapeños into the baguettes.
- 10
Serve
Close the baguette halves and serve immediately for the best texture and flavor.
