Vietnamese Pork Belly Banh Mi Recipe | Marion's Kitchen x SBS Food
Vietnamese Pork Belly Banh Mi Recipe | Marion's Kitchen x SBS Food
Ingredients
Main
- 400g skin-on pork belly, whole piece
- 2 tbsp sea salt
- 4 crusty white long rolls
- 100g chicken liver pâté
- ⅓ cup mayonnaise
- 1 small Lebanese cucumber, sliced into batons
- 1 long red chilli, thinly sliced (optional)
- Fresh coriander sprigs, to serve
Pickled Carrot
- 1 large carrot, finely julienned
- 2 tbsp rice vinegar
- 2 tsp sea salt
- 2 tbsp white sugar
Instructions
- 1
Using a Stanley knife and ruler, score the pork belly skin at 1cm intervals. Be careful not to cut too deep; just the surface.
- 2
Rub 2 tablespoons of salt generously into the score marks and all over the skin.
- 3
Place the pork belly uncovered in the fridge overnight. This step helps draw out moisture for ultra-crispy crackling.
- 4
Preheat your oven to 220°C.
- 5
Pat the pork belly skin completely dry with paper towel. If needed, use scrunched foil underneath to help level out the meat so it cooks evenly.
- 6
Place pork belly on a rack in a roasting pan.
- 7
Roast for 20 minutes, then reduce the heat to 150°C and cook for another 20 minutes, or until the crackling is blistered and golden.
- 8
Combine the carrot, vinegar, salt and sugar in a bowl. Toss to mix, then set aside for at least 15 minutes. Chill in the fridge if prepping ahead.
- 9
Once cool enough to handle, slice the pork belly into thin slices.
- 10
Slice the rolls open and spread pâté on one side and mayonnaise on the other.
- 11
Layer on pork slices, pickled carrot, cucumber, chilli (if using) and coriander sprigs.
- 12
Serve immediately or wrap in baking paper for a picnic-ready feast.
