Crispy Pork Belly Banh Mi
ID: f6e16729...
A Vietnamese classic featuring ultra-crispy roasted three-pepper pork belly, quick pickled carrots and daikon, fresh cucumbers, and spicy chilies. Stuffed into a crusty, warm baguette and drizzled with a homemade kaffir lime sweet chili sauce.
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🍳 Cooking Flow
Dry-cure the pork belly skin overnight in the fridge, then roast at 300°F for 2.5 hours before puffing the skin at 500°F. → Quick-pickle julienned carrots and daikon in a hot spiced vinegar brine. → Simmer sambal oelek, vinegar, fish sauce, and sugar, thickening with a cornstarch slurry before adding garlic and kaffir lime leaves. → Assemble the baguettes with mayonnaise, crispy pork belly slices, fresh cucumbers, pickled vegetables, chilies, cilantro, and the sweet chili sauce.
Cooking Steps
Brief Cooking Order
Dry-cure the pork belly skin overnight in the fridge, then roast at 300°F for 2.5 hours before puffing the skin at 500°F. → Quick-pickle julienned carrots and daikon in a hot spiced vinegar brine. → Simmer sambal oelek, vinegar, fish sauce, and sugar, thickening with a cornstarch slurry before adding garlic and kaffir lime leaves. → Assemble the baguettes with mayonnaise, crispy pork belly slices, fresh cucumbers, pickled vegetables, chilies, cilantro, and the sweet chili sauce.
Introduction
A Vietnamese classic featuring ultra-crispy roasted three-pepper pork belly, quick pickled carrots and daikon, fresh cucumbers, and spicy chilies. Stuffed into a crusty, warm baguette and drizzled with a homemade kaffir lime sweet chili sauce.
Step 1
Place the pork belly on a wire rack over a baking sheet, season both sides with salt, and let it sit uncovered in the refrigerator overnight to dry out the skin.
Step 2
Blend the black, Sichuan, and white peppercorns into a powder. Score the meat side of the cured pork belly and season it with salt and the pepper powder, keeping the skin clean.
Step 3
Wrap the bottom and sides of the pork belly in aluminum foil, leaving only the skin exposed. Brush a thin layer of vegetable oil over the skin, massage it, and season generously with kosher salt. Roast in a preheated oven at 300°F (150°C) for 2.5 hours.
Step 4
Remove the pork belly from the foil and transfer it to a clean wire rack set over a baking sheet. Raise the oven temperature to 500°F (260°C) and roast for 25 to 30 minutes until the skin is fully puffed and crispy.
Step 5
Julienne the carrots and daikon. Place them in separate heatproof containers.
Ingredients List
Important Notes
Drying the pork belly skin uncovered in the fridge overnight is the most critical step to achieving a perfectly crispy skin.
A serrated knife is essential for slicing the roasted pork belly cleanly without cracking the skin or crushing the tender meat.
Prop up uneven areas of the pork belly with small balls of foil during the high-heat roast to ensure the skin puffs evenly.
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