These Crispy Pork Belly Bánh Mì sandwiches are a bold and flavorful twist on the traditional Vietnamese classic. Tender pork belly is simmered with ginger, green onion, and mirin, then roasted until the fat is golden and crisp. Served on French bread with creamy mayo, crisp pickled vegetables, daikon radish, and fresh cilantro, this sandwich delivers the perfect balance of richness, acidity, and crunch. Whether you’re looking to elevate your sandwich game or explore global flavors at home, these bánh mì are a delicious fusion of comfort and complexity.
Crispy Pork Belly Bánh Mì
Makes 4 sandwiches
Ingredients
- 2 pounds fresh pork belly
- ¼ cup fresh sliced ginger
- 2 green onions, cut into 1-inch pieces
- 1½ tablespoons mirin (sweet cooking rice wine)
- 6 cups water
- 1½ teaspoons salt, divided
- 1 teaspoon sugar 1 teaspoon Chinese five-spice powder
- 1 cup mayonnaise
- 4 (6- to 8-inch) loaves French bread, halved lengthwise
- Pickled Red Onion and Carrot (recipe follows)
- 1 cup julienned daikon radish
- ½ cup fresh cilantro leaves
Instructions
- In a large saucepan, bring pork belly, ginger, green onion, mirin, and 6 cups water to a boil; cook for 15 minutes. Remove pork belly, rinse under cold water, and let drain on paper towels. Using a wooden pick, poke holes on fat side or rind of belly (the more the better). Sprinkle ½ teaspoon salt over fat side or rind; turn belly over, and season with sugar, Chinese five-spice powder, and remaining 1 teaspoon salt. Cover loosely with plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 485°
- Wrap meat side of belly in foil, and place fat-side-up in a roasting pan. Roast belly until fat is crispy and golden brown, 30 to 40 minutes. Carefully remove foil, and dice belly.
- Using a spatula, spread mayonnaise on cut sides of each loaf. Place diced pork belly in bread. Top with Pickled Red Onion and Carrot, radish, and cilantro.
Pickled Red Onion and Carrot
Makes about 3 cups
Ingredients
- 2 cups water
- 2 cups thinly sliced red onion
- 1 cup julienned carrot
- 1 cup white wine vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a small saucepan, bring all ingredients to a boil; cook for 1 minute. Pour mixture into clean glass jars, and refrigerate until completely cooled. Pickles will keep refrigerated for up to 2 weeks.
