Pork Belly Bahn Mi Recipe

Cure the pork belly: pat pork belly dry. Rub with 1 tbs kosher salt and 1 tbs granulated sugar. Place in a covered container or resealable bag and refrigerate for 30 minutes to 2 hours (short cure to firm slightly and season).

Make the gochujang marinade: in a small bowl whisk together 2 tbs gochujang, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs honey, 1 tsp sesame oil and the minced garlic. This will be used to glaze the cooked pork.

Sear and finish the pork belly: remove pork belly from fridge and wipe off excess cure. Heat 1 tsp neutral oil in a heavy skillet over medium-high heat until shimmering. Add pork belly slices and sear 3–4 minutes per side until deeply browned and crisp at the edges and internal temperature reaches about 145–160°F (pork belly is fatty so cook until edges caramelize). Reduce heat if necessary to avoid burning.

Toss in glaze: lower heat to medium, pour the gochujang marinade into the skillet and cook, spooning, for 1–2 minutes until it thickens slightly and coats the pork. Remove pork to a cutting board and let rest 5 minutes, then slice each piece to fit sliders (about 2–3 slices per slider).

Make pickling liquid: in a small saucepan combine 1 cup rice vinegar, 1 cup water, 2 tbs sugar and 1 tsp kosher salt. Warm over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 5 minutes.

Pickle the veg: place julienned carrot and daikon in a jar or bowl. Pour the warm pickling liquid over the vegetables so they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes. These can be made up to 24 hours ahead.

Prepare the cilantro-jalapeño aioli: in a blender or food processor combine 1 cup mayonnaise, 1 cup packed cilantro leaves, 1 seeded chopped jalapeño, 1 clove minced garlic, 1 tbs lime juice, 3 tsp salt and 1 tsp black pepper. Pulse until smooth and emulsified. Taste and adjust seasoning (add more lime or salt to preference). Chill until ready to assemble.

Toast the slider buns: split the 2 slider buns and lightly toast cut sides in a dry skillet or under a broiler until golden, about 1–2 minutes. This prevents sogginess from aioli and pickles.

Assemble the sliders: spread a generous layer (about 1–2 tbs) of cilantro-jalapeño aioli on both cut sides of each toasted bun. Place a small handful (about 1/4 cup) of mixed baby greens on the bottom bun. Add 2–3 slices of glazed pork belly per slider. Toss a tablespoon or two of the pickled vegetables and place on top of the pork.

Add fresh elements and finish: top pickles with 3–4 thin cucumber slices and a few cilantro sprigs (about 1 tbsp). Drizzle a scant 1/2 tsp soy sauce evenly over the pork if desired and sprinkle with toasted sesame seeds. Cap with top bun and press lightly.

Final glaze (optional): if you want extra heat/glaze, toss the sliced pork briefly in 2 tbs extra gochujang mixed with 1 tsp water to loosen before placing on buns.

Serve: plate the two sliders immediately while pork is warm. Serve extra pickles, aioli and mixed greens on the side if desired.