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–+ servings
pork belly banh mi

Caramelized Pork Belly Bánh Mì

Sweet and Savory crispy pork belly and pate with pickled vegetables on a soft roll
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Course Main Course, Sandwich
Cuisine Vietnamese
Servings 6 people

Ingredients
  

For the Pork Belly:

  • 2 lbs pork belly thick sliced
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup sugar
  • 2 tbsp fish sauce
  • 2 scallions rough chopped
  • 3 cloves garlic rough chopped
  • 3 inch chunk fresh ginger rough chopped

For the Quick Pickled Carrots and Daikon:

  • 2 large carrots julienned
  • 5 inch piece of daikon julienned
  • 1/4 cup vinager
  • 1/4 cup water
  • 1/2 tsp salt

For the Sandwiches:

  • 6 deli rolls or pieces of baguette
  • mayo
  • pate
  • pickled carrot and daikon
  • cilantro
  • pickled jalapenos
  • thin sliced cucumber

Instructions
 

For the Pork Belly:

  • Combine all the ingredients in a sous vide bag and cook at 170 for 8 hours. Drain the liquid into a bowl and lay the pork belly out on a sheet pan covered in foil and sprayed with oil. Reduce the cooking liquid until thick and sauce like. Brush over the pork belly and broil until slightly charring but don't burn it. Watch closely!
  • If not using sous vide, place pork belly and marinade into a large pan and simmer for 40-60 minutes. Check how tender the belly is. If it isn't tender keep cooking longer. Follow the same steps above to finish.

For the Pickled Veg:

  • Combine the ingredients in a bowl and allow to sit in the fridge for at least 30 min. Drain the veg before using.

For the Sandwiches:

  • Spread some mayo and pate onto the rolls. Top with pork belly, pickled vegetables, and cilantro and serve.
Keyword Main Dish, Pork, Sandwich
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