Pork Belly Bahn Mi Recipe
Korean Pork Belly Banh Mi, Pickled Carrots, Cilantro, Kimchi, Gochujang Aioli, Bao Bun
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Ingredients
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Ingredients for Pork Belly Banh Mi
Method
Directions to Prepare Pork Belly Banh Mi
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and pepper. Place it on a baking tray and roast for about 2 hours or until tender. Let it cool, then slice into thin pieces.
- 2
Make the Gochujang Aioli
In a bowl, mix the mayonnaise and gochujang together until well combined. Adjust the spice level by adding more gochujang to taste.
- 3
Pickle the Carrots
In a small bowl, combine the sliced carrots and rice vinegar. Let it sit for about 30 minutes to pickle.
- 4
Assemble the Banh Mi
Warm the bao buns according to package instructions. Spread a generous amount of gochujang aioli inside each bun, then layer with sliced pork belly, pickled carrots, cilantro, and kimchi.
