Pork Belly Banh Mi

A crusty baguette that crackles with every bite, filled with tender, glazed pork belly. The freshness of pickled vegetables and the punch of cilantro balance the richness of the pâté.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1053
• Protein: 19 g
• Carbs: 31 g
• Fat: 94 g

Ingredients

• 500 g Pork belly ( thinly sliced )
• 2 piece White bread ( baguette style, halved )
• 2 piece Carrot ( julienned )
• 0.5 piece Black radish ( julienned )
• 100 ml Rice vinegar
• 2 tbsp White sugar
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 100 g Pork liver pâté
• 4 tbsp Japanese mayo
• 0.5 piece Cucumber ( in sticks )
• 1 piece Fresh cilantro ( leaves picked )
• 1 piece Thai chili optional ( minced )
• 2 tbsp Peanut oil
• 1 tbsp Maggi Seasoning

Instructions

1. Prepare pickled vegetables

   Cut the carrot and black radish into fine julienne. In a bowl, dissolve the white sugar and a pinch of salt in the rice vinegar. Submerge the vegetables. They should become soft but remain crunchy.

2. Cook and glaze the pork

   Slice the pork belly into 5mm strips. Sear them over high heat in peanut oil until well browned. Deglaze with soy sauce and fish sauce. Reduce until the sauce coats the meat and becomes glossy.

3. Prepare fresh garnish

   Cut the cucumber into long thin sticks. Seed the Thai chili and mince it. Pick the fresh cilantro leaves. The herbs must be very dry so as not to soften the bread.

4. Assemble the sandwich

   Open the white bread in half without separating the edges. Generously spread pork liver pâté on one side and Japanese mayonnaise on the other. Add the Maggi seasoning to the bread. Garnish with the hot pork, drained vegetables, cucumber, and cilantro.

Chef's tips

• Put the bread in a hot oven for 2 minutes before filling to restore its full crunch.
• Don't skip the pâté; it binds the flavors and adds essential creaminess.

Storage

Eat immediately. Pickled vegetables keep for 1 week in the fridge in their vinegar.