Pork
Easy Pork Belly Recipe for Bánh Mì (Vietnamese Sandwiches)
Pork belly is the superstar ingredient that makes bánh mì sandwiches uniquely Vietnamese. The crispy fatty pork paired with bright fresh veggies between a light baguette creates a magical symphony of sweet, salty, spicy, crunchy flavors and textures.
No other sandwich quite compares to the complex taste experience of a good bánh mì. The balance of flavors and contrast of textures is what makes it so craveable and iconic.
This article will explore why pork belly reigns supreme in bánh mì, teach you how to make melt-in-your-mouth perfect pork belly at home, and share tips for crafting the ultimate sandwich. Let’s dive in!
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Why Pork Belly is the King of Bánh Mì
Pork belly has qualities that make it a perfect match for the bright, refreshing flavors of a bánh mì sandwich. Here’s why it’s the undisputed MVP ingredient:
- Fatty and flavorful – The fat marbled in pork belly bastes the meat while cooking, keeping it incredibly moist and full of porky flavor. This richness balances the acidity of pickled carrots and daikon radish.
- Crispy crackling skin – When roasted, the exterior skin of pork belly becomes delightfully crispy and savory. This texture plays perfectly against soft baguette, fresh herbs, and cool cucumber.
- Versatile – Pork belly takes well to countless preparations. It can be roasted, braised, grilled, sliced into strips or cubes – allowing for creativity in your bánh mì.
In short, pork belly gives the sandwich juicy meatiness, satisfying crunch, and a burst of flavor that mingles beautifully with the other components. It’s what gives bánh mì its soul and makes it the ultimate sandwich experience.
How to Make Perfect Pork Belly for Bánh Mì
This roasted pork belly recipe delivers everything you want: melt-in-your-mouth meat, shatteringly crispy skin, and intense pork essence.
Here’s what you’ll need:
- 2 lbs pork belly
- 1 tbsp sea salt
- 2 tsp five spice powder
- 1 tbsp honey
- 2 garlic cloves, minced
- Vegetable oil
Key Steps
- Prep the pork belly – Score the skin in a crosshatch pattern, cutting through just the skin. This allows the fat to render and skin to crisp properly. Pat extremely dry all over with paper towels.
- Season – Rub the pork all over with a mixture of salt, five spice, honey, and garlic. Massage it into the meat.
- Refrigerate – Let it marinate uncovered in the fridge ideally overnight, or at least 2 hours. Drying out the exterior is key.
- Roast low and slow – Roast at 300F for 2-3 hours, until fork tender. Basting with oils will help the skin crisp.
- Rest – Let rest for 10-15 minutes before slicing to allow juices to redistribute.
- Slice – Cut into long 1/2-inch thick slices along the length of the belly. Enjoy!
Pro Tip: For extra crackly skin, blast it with high heat at the end to crisp it up.
With this method, you’ll achieve ultimate crispy skin, juicy well-seasoned meat, and rich pork flavor to be the star of your sandwich. Now let’s build our bánh mì creation.
Assembling Your Bánh Mì
A perfect bánh mì sandwich combines sweet, salty, spicy, savory, crunchy textures into one incredible experience. Here are the key components:
- Baguette – Opt for a slightly chewy, thin Vietnamese-style baguette. Be sure to slice lengthwise.
- Pork belly – Stack ample slices of your freshly roasted, rested pork belly.
- Pâté – Pork liver pâté provides an umami flavor boost.
- Pickled veggies – Thinly sliced carrots, daikon radish, cucumber for crunch and tang.
- Cilantro, jalapeño – Fresh herbs and chili slices for aromatic flavor and heat.
- Mayo, Maggi – Drizzle on sauces like mayo and Maggi seasoning sauce.
Feel free to customize your bánh mì with extras like sliced grilled chicken, fried egg, cilantro stems, etc. Play with textures and flavors until you find your perfect combination.
Here are some tips for sandwich glory:
- Layer ingredients vertically not horizontally for even bites.
- Don’t overstuff, allow flavors to shine through.
- Chill veggies and meat for extra crunch.
- Lightly butter or mayo baguette interior to prevent sogginess.
Take your time crafting, savor every tasty bite, and enjoy the symphony of flavors!
Delicious Variations
Pork belly is incredibly versatile, lending itself to all sorts of flavor profiles. Get creative with preparations like:
- Honey Sriracha Glaze – Crispy roast pork belly drizzled with spicy sweet glaze
- Soy Orange Zest – Pork braised in an umami soy sauce and orange zest
- Cinnamon Apple Pork – Slices of pork belly sautéed with cinnamon apples
- Char Siu Style – Chinese BBQ glazed with hoisin, five spice, sesame
Some other delicious Vietnamese dishes featuring pork belly include:
- Bún chả – Vermicelli noodles topped with grilled pork belly
- Bánh xèo – Sizzling savory crepe filled with pork and shrimp
- Bò kho – Caramelized braised beef and pork belly stew
The possibilities are endless. Let pork belly inspire new flavor adventures!
Conclusion: Pork Belly Recipe
Pork belly is undeniably the heart and soul of a stellar bánh mì sandwich. Its perfect balance of fat and tenderness pairs sublimely with the crunchy, tart, spicy flavors. With the right preparation and high quality ingredients, you can achieve sandwich nirvana at home.
Ingredients
- Pork Belly:
- 1-1.5 pounds pork belly skin on (slab or boneless)
- Marinade:
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce (preferably low-sodium)
- 1 tablespoon honey or brown sugar
- 1 tablespoon vegetable oil
- 1 tablespoon white vinegar
- 1 shallot, minced
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- ½ teaspoon white pepper
- ½ teaspoon five-spice powder (optional)
- Pickled Vegetables (optional):
- These can be bought pre-made or prepared in advance.
- Bánh Mì Assembly:
- Bánh mì rolls (4-6)
- Pâté (chicken liver pâté, store-bought or homemade)
- Mayonnaise
- Cilantro leaves
- Pickled vegetables (carrots, daikon radish, etc.) - see above
- Cucumber slices (optional)
- Sliced jalapeño (optional)
Instructions
- Marinate the Pork Belly:
- In a large bowl, combine all marinade ingredients: fish sauce, soy sauce, honey or brown sugar, vegetable oil, white vinegar, minced shallot, minced garlic, ground ginger, white pepper, and five-spice powder (if using).
- Place the pork belly skin side down in the marinade, ensuring it's well coated. Cover the bowl and refrigerate for at least 1 hour, or ideally 1-3 hours, or even overnight for deeper flavor.
- Roast the Pork Belly:
- Preheat oven to 425°F (220°C).
- Remove the pork belly from the marinade and pat it dry with paper towels. Score the skin with a sharp knife in a criss-cross pattern, making sure not to cut through the meat.
- Place the pork belly on a wire rack set over a baking tray. This allows the fat to render out while the pork roasts. Alternatively, you can place the pork belly directly on a baking tray lined with parchment paper, but the skin may not crisp up as well.
- Roast the pork belly for 45 minutes to 1 hour, or until the skin is golden brown and blistered.
- Reduce the oven temperature to 350°F (175°C) and roast for another 30 minutes to 1 hour, or until the pork belly is tender and cooked through.
- Assemble the Bánh Mì:
- Once the pork belly is cooked, remove it from the oven and let it cool for at least 30 minutes before slicing. The skin will crisp up further as it cools.
- While the pork cools, prepare your bánh mì rolls by splitting them lengthwise. Spread a thin layer of pâté on the bottom half of each roll.
- Thinly slice the cooled pork belly against the grain. Arrange the pork slices on top of the pâté in the rolls.
- Add a layer of mayonnaise, followed by cilantro leaves, pickled vegetables, cucumber slices (if using), and sliced jalapeño (if using).
- Close the sandwich and enjoy.
Notes
- Marinating: Marinating the pork belly for a longer time allows the flavors to penetrate deeper.
- Crispy Skin: Scoring the skin helps the fat render out and allows for maximum crispiness.
- Internal Temperature: For food safety, use a meat thermometer to check the internal temperature of the pork belly. It should reach an internal temperature of 145°F (63°C).
- Leftovers: Leftover roasted pork belly can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a pan until warmed through. You can also use leftover pork belly in other dishes like salads or rice bowls.
- Pickled Vegetables: You can find pre-made Vietnamese pickled vegetables at most Asian grocery stores. If you want to make your own, there are many recipes available online.
- Bánh mì Rolls: Traditionally, a crusty baguette is used for bánh mì. You can find these at some bakery shops or use a regular baguette.
Nutrition Facts
Pork Belly Recipe for Bánh Mì (Vietnamese Sandwiches)
Serves: 4-6 servings
|
Amount Per Serving: Per Serving
|
||
|---|---|---|
| Calories | 600-800 kcal | |
| % Daily Value* | ||
| Total Fat 40-50 g | 61.5% | |
| Saturated Fat 15-20 g | 75% | |
| Trans Fat 0 g | ||
| Cholesterol 100-150 mg | 33.3% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 40-50 g | 13.3% | |
| Dietary Fiber 2-3 g | 8% | |
| Sugars 10-15 g | ||
| Protein 30-40 g | ||
| Vitamin A Moderate | Vitamin C Low | |
| Calcium 100-200 mg | Iron 4-6 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me