Pork Belly Banh Mi Recipe

1. Prep and marinate

Pat pork belly dry and cut into 1/2-inch thick slices or 3–4 inch lengths to fit rolls. Rub both sides with kosher salt, black pepper and brown sugar. In a bowl combine soy sauce, fish sauce and minced garlic; brush onto pork so pieces are evenly coated. Marinate at room temperature 15 minutes or refrigerate up to 2 hours.

2. Sear and braise

Heat 1 tablespoon vegetable oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add pork belly pieces in a single layer and sear 2–3 minutes per side until golden-brown and some fat renders. Pour in 1 cup water, reduce heat to low, cover, and simmer gently 25–30 minutes until pork is tender and most liquid has reduced. Uncover and increase heat to medium to glaze the pork for 2–3 more minutes, spooning reduced braising liquid over pieces to caramelize slightly. Remove from pan and let rest 5 minutes, then slice thinly if pieces are large.

3. While pork braises, combine rice vinegar, 1 cup water, sugar and 1 teaspoon kosher salt in a small saucepan. Warm over medium heat just until sugar dissolves (do not boil). Place julienned daikon and carrot in a heatproof jar or bowl and pour warm pickling liquid over them. Let cool to room temperature (about 15–20 minutes). Cover and refrigerate at least 30 minutes; these quick pickles will be ready in 30 minutes and keep several days refrigerated.

4. Make sriracha mayo by whisking together mayonnaise, sriracha and lime juice. Taste and adjust heat or acidity (add more sriracha for heat, more lime for brightness). Transfer to a squeeze bottle or bowl.

5. If desired, toss thin cucumber slices with 1 teaspoon rice vinegar and 1/4 teaspoon salt; let sit 5–10 minutes to soften and remove excess water. Drain any liquid.

6. Pick parsley-like cilantro leaves from stems and rinse; pat dry. Thinly slice jalapeño if using.

7. Warm oven to 400°F (200°C) or heat a skillet. Split hoagie rolls lengthwise leaving a hinge. Spread softened butter on cut sides and toast cut-side down on a skillet or in oven until golden and crisp, about 2–4 minutes.

8. Spread 1–2 tablespoons sriracha mayo on bottom halves of each roll. Layer 3–4 slices of warm pork belly per sandwich, then a small handful of pickled daikon & carrot, a few cucumber slices, cilantro leaves and jalapeño slices as desired. Add a final drizzle of sriracha mayo on the top half if you like extra heat.

9. Close sandwiches, press lightly, then slice each on the diagonal if desired. Serve immediately while pork and rolls are warm.