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Pork belly Bánh mì

Crisp-edged pork belly with deep, glossy caramel flavor.
Bright carrot pickle tang cuts through rich soy warmth.
Warm bánh mì vibes with ginger-garlic perfume and a bold kick.

lunch ⏱ 95 min 680 kcal / portion 55.0 g carbs / portion (estimated) fishglutenmilksesamesoy 🔗 Original source

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Pork belly Bánh mì
v4 · rb0e705f985 20260727Z1751 salt to taste 1 tbsp vegetable oil 4 pieces baguette blitz ginger, garlic, kaffir lime leaves, and szechuan peppercorns into a coarse paste 🌀 stir the paste with dark soy sauce, maple syrup, and water ⏱ 60 min massage carrot, rice wine vinegar, and salt to pickle 🌀 season the pork belly with salt and black pepper 🍳 heat vegetable oil in a pan 🍳 ⏱ 4 min sear pork belly on one side and 1-2 minutes on the other sides until deep golden-brown all over 🔥 ⏱ 20 min pour in the soy marinade, spoon over the pork, cover, and roast 🔥 ⏱ 30 min remove the lid, baste the pork, stir water into the pan juices, cover, then roast at 230°C more and baste halfway through 🔥 ⏱ 15 min remove from the oven, leave to rest, then slice into 4cm x 2cm pieces ⏳ stir creme fraiche with mayonnaise, then refrigerate 🔪 drain the carrot and reserve pickling liquid; toss with cucumber, chilli, reserved pickling juice, and a big pinch of salt 🔪 spread mayonnaise mixture over the bottom slice of each baguette 🌀 top baguettes with pickle mix and add pork belly with sauce on top 🍽 scatter with coriander and spring onion, then drizzle with fish sauce and sprinkle sesame seeds Pork Belly Bánh Mì 🎉 3 pieces ginger 3 pieces garlic 8 pieces kaffir lime leaf 1 tsp szechuan peppercorn 100 ml dark soy sauce 100 ml maple syrup 1 piece carrot 100 ml rice wine vinegar 650 g pork belly black pepper to taste 60 g creme fraiche 60 g mayonnaise 0.5 pieces cucumber 2 pieces red chilli 30 g fresh coriander 40 g spring onion 1 tsp fish sauce 1½ tbsp sesame seed ginger, garlic, kaffir lime leaf, szechuan peppercorn dark soy sauce, maple syrup carrot, rice wine vinegar pork belly, black pepper creme fraiche, mayonnaise cucumber, red chilli fresh coriander, spring onion, fish sauce, sesame seed
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Preparation steps

  1. blitz ginger, garlic, kaffir lime leaves, and szechuan peppercorns into a coarse paste
  2. stir the paste with dark soy sauce, maple syrup, and water
  3. massage carrot, rice wine vinegar, and salt to pickle for at least 60 minutes
  4. season the pork belly with salt and black pepper
  5. heat vegetable oil in a pan
  6. sear pork belly for 4 minutes on one side and 1-2 minutes on the other sides until deep golden-brown all over
  7. pour in the soy marinade, spoon over the pork, cover, and roast for 20 minutes
  8. remove the lid, baste the pork, stir water into the pan juices, cover, then roast at 230°C for 30 minutes more and baste halfway through
  9. remove from the oven, leave to rest for at least 15 minutes, then slice into 4cm x 2cm pieces
  10. stir creme fraiche with mayonnaise, then refrigerate
  11. drain the carrot and reserve pickling liquid; toss with cucumber, chilli, reserved pickling juice, and a big pinch of salt
  12. spread mayonnaise mixture over the bottom slice of each baguette
  13. top baguettes with pickle mix and add pork belly with sauce on top
  14. scatter with coriander and spring onion, then drizzle with fish sauce and sprinkle sesame seeds

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