If you have ever craved a sandwich bursting with contrasting textures and vibrant flavors, the Crispy Pork Belly Banh Mi Recipe is an absolute must-try. This dish brings together the crunch of perfectly crackled pork belly skin, the brightness of fresh herbs, and the tang of pickled vegetables all nestled inside a crusty roll. Every bite feels like a party of savory, sweet, spicy, and creamy notes that dance on your palate. Whether you’re a seasoned Vietnamese cuisine lover or just beginning your culinary explorations, this recipe offers an inviting way to enjoy one of Vietnam’s most beloved street foods right at home.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each plays a crucial role in creating the iconic flavor and texture profile of the Crispy Pork Belly Banh Mi Recipe. From the rich and juicy pork belly to the vibrant crunch of pickled vegetables, every component enhances the sandwich’s irresistible character.
- 1 kg / 2 lb pork belly with skin on: The star of the show that provides luscious meat and crispy crackling.
- 1 1/2 tsp canola or vegetable oil (divided): For achieving that perfectly crisp skin and adding subtle richness.
- 1/2 tsp Chinese Five Spice (optional): Adds warm aromatic notes but is not essential if you prefer a simpler flavor.
- 1 tsp cooking/kosher salt (divided): Enhances all the flavors and helps crisp the skin.
- 1/4 tsp black or white pepper: Gives the pork a gentle spicy kick.
- 4 tbsp Hoisin sauce: Infuses a sweet and tangy depth.
- 3 tbsp full-fat coconut milk: Adds a silky richness that balances the savory pork.
- 1/2 tsp dark soy sauce: Just a splash mainly for that beautiful caramel color.
- 5 crusty white rolls: The perfect vessel—lightly toasted to maintain crispness without being too hard.
- 120g / 4 oz chicken pâté: Offers creamy, savory goodness that enriches every bite.
- 6 tbsp whole-egg mayonnaise (or Kewpie): Adds a smooth, luscious layer of moisture and flavor.
- Vietnamese pickled carrots and daikon: Brings irresistible tang and crunch, cutting through the richness.
- 3 green onion stems: Provide fresh, mild onion notes and a crisp bite.
- 2 cucumbers, thinly sliced: For cool, refreshing crunchiness inside the sandwich.
- 2 cups coriander/cilantro leaves: Imparting the signature herbaceous freshness.
- 3 Birds Eye or Thai chilies, finely sliced: A spicy hit to awaken the senses.
- 8 tbsp crispy fried shallots: Adds umami depth and extra crunch with every chew.
How to Make Crispy Pork Belly Banh Mi Recipe
Step 1: Prepare the Pork Belly
Begin by scoring the pork belly skin with a sharp knife, making sure not to cut into the meat beneath. This helps the fat render during cooking and contributes to achieving that dream crackling. Pat the skin dry with paper towels, then rub the skin generously with salt, pressing it into the scored lines. This will draw out moisture and is key for crispiness.
Step 2: Marinate the Meat
Turn the pork belly over so the skin side is down, and mix the cooking oil, Chinese Five Spice (if using), black pepper, hoisin sauce, coconut milk, and dark soy sauce. Spread this marinade evenly over the meat side of the pork belly. Let it rest for at least 30 minutes—this step allows the flavors to permeate the pork deeply.
Step 3: Roast the Pork Belly
Place the pork belly skin side up on a roasting rack set inside a baking tray to catch the drippings. Roast in a preheated oven at 160°C (320°F) for about 2 hours, allowing the fat to slowly render and the meat to become tender. Then increase the heat to 220°C (430°F) for an additional 20-30 minutes until the skin puffs up and transforms into irresistibly crisp crackling. Keep an eye on it to ensure it doesn’t burn.
Step 4: Prepare the Rolls and Filling
While the pork finishes roasting, lightly toast your white rolls in the oven until they’re golden and crisp on the outside. Spread a generous layer of chicken pâté on the inside of each roll, then follow with mayonnaise. This creamy foundation perfectly balances the pork’s savory richness.
Step 5: Assemble Your Banh Mi
Slice the pork belly into bite-sized pieces. Layer the pork, crisp cucumbers, pickled carrots and daikon, green onions, coriander leaves, fried shallots, and a few slices of chili inside each roll. The combination of textures and flavors is what makes this Crispy Pork Belly Banh Mi Recipe unforgettable.
How to Serve Crispy Pork Belly Banh Mi Recipe
Garnishes
Fresh herbs such as coriander are indispensable for their vibrant, slightly citrusy aroma. Additionally, the fried shallots add a wonderfully sweet crunch that contrasts beautifully with the savory pork. Don’t hesitate to add extra chili if you love a bit of heat—it adds a lively zing that wakes up the palate.
Side Dishes
Pair your banh mi with light and refreshing side dishes like a simple cucumber salad or a bowl of pho broth to complement the richness. Pickled vegetables or a small serving of fresh spring rolls can also round out this meal nicely, offering a balance of fresh and pickled notes alongside your luscious pork belly sandwich.
Creative Ways to Present
Try deconstructing the Crispy Pork Belly Banh Mi Recipe by serving the pork belly slices next to a small salad of pickled vegetables and herbs on a platter for a more modern, shareable experience. You can also experiment by serving the pork belly on baguette-style croissants for a flaky twist, or as mini sliders for a fun party appetizer.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pork belly tightly and store it in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days for optimal flavor and texture. Keep your rolls separate to avoid sogginess and assemble your sandwiches fresh for each meal.
Freezing
Pork belly freezes well if wrapped properly in plastic wrap followed by foil to prevent freezer burn. Frozen pork belly can last up to 1 month and is best thawed overnight in the fridge before reheating. Avoid freezing sandwiches fully assembled to maintain roll texture and freshness.
Reheating
For the best results, reheat pork belly slices in a hot oven or skillet to revive that crispy skin. Avoid microwaving as it softens the crackling. Toast your rolls separately before assembling the sandwich again with fresh pickled veggies and herbs.
FAQs
Can I use a different cut of pork instead of pork belly?
Pork belly is ideal because of its balance of fat and meat that crisps well, but you can try pork shoulder for a leaner option though it won’t have the same crackling effect.
Is Chinese Five Spice really necessary for this banh mi recipe?
It’s optional, and while it adds wonderful aromatic warmth, you won’t miss it if you prefer your banh mi a little simpler or want to avoid strong spice notes.
How do I get the pork skin to be crispy without burning it?
Patting the skin dry and salting it well helps draw out moisture. Start roasting at a low temperature to render fat, then increase the heat at the end just enough to puff and crisp the skin without burning. Keep a close watch during the final minutes.
Can I prepare the pickled carrots and daikon ahead of time?
Absolutely! Pickled vegetables actually improve in taste after a day or two in the fridge, so making them ahead helps build layers of flavor for your banh mi.
What’s the best type of bread to use?
Traditional white crusty rolls with a light, airy crumb are classic for banh mi. Any baguette-style bread with a crisp crust that isn’t too dense will work beautifully.
Final Thoughts
Making the Crispy Pork Belly Banh Mi Recipe at home is like inviting a burst of Vietnamese street food magic into your kitchen. The layers of crispy skin, tender pork, tangy pickles, fresh herbs, and creamy spreads come together in perfect harmony that never fails to impress. I truly encourage you to give this recipe a go and share it with friends and family—it’s a delicious adventure worth every step.
