Pork Belly Banh Mi
Ingredients
- 500 gPork belly (thinly sliced)
- 2 pcWhite bread (baguette style, halved)
- 2 pcCarrot (julienned)
- 0.5 pcBlack radish (julienned)
- 100 mlRice vinegar
- 2 tbspWhite sugar
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 100 gPork liver pâté
- 4 tbspJapanese mayo
- 0.5 pcCucumber (in sticks)
- 1 pcFresh cilantro (leaves picked)
- 1 pcThai chili (minced)
- 2 tbspPeanut oil
- 1 tbspMaggi Seasoning
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Pickled vegetables keep for 1 week in the fridge in their vinegar.
