Bánh Mì Heo Quay (Crispy Pork Belly Banh Mi)
Bánh Mì Heo Quay (Crispy Pork Belly Banh Mi)
Ingredients
For the Crispy Pork Belly
- 2 pounds pork belly, skin on
- 1 tablespoon kosher salt
- 1 teaspoon five-spice powder
- 1/4 cup white vinegar
- 1/2 teaspoon baking soda
For the Pickled Daikon and Carrots (Do Chua)
- 1 daikon radish, peeled and julienned
- 2 carrots, peeled and julienned
- 1/2 cup granulated sugar
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1 teaspoon kosher salt
For the Banh Mi Assembly
- 4 baguettes, fresh, 8-10 inches long
- 1/2 cup mayonnaise
- 1/4 cup pâté, liver pâté
- 1 cucumber, sliced into spears
- 1/2 cup cilantro, fresh sprigs
- 1 jalapeño, thinly sliced (optional)
- 2 tablespoons Maggi seasoning sauce, or soy sauce
Instructions
- 1
Prepare the pork belly: Score the skin of the pork belly deeply, about 1/4 inch apart, being careful not to cut into the meat. Pat the pork belly very dry with paper towels.
⏱️ 10 min
- 2
Mix kosher salt and five-spice powder. Rub the spice mixture generously all over the meat side of the pork belly, avoiding the skin. Flip the pork belly skin-side up.
⏱️ 5 min
- 3
In a small bowl, combine white vinegar and baking soda. Brush this mixture evenly over the pork skin. This helps achieve extra crispy skin. Let the pork belly sit uncovered in the refrigerator for at least 2 hours, or preferably overnight, to dry out the skin.
⏱️ 120 min
- 4
Preheat oven to 300°F (150°C). Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Roast for 90 minutes.
⏱️ 90 min•🌡️ 300
- 5
Increase oven temperature to 400°F (200°C). Continue roasting for another 45-60 minutes, or until the skin is puffed, golden brown, and very crispy. If the skin isn't crackling, you can use the broiler for a few minutes, watching carefully to prevent burning.
⏱️ 60 min•🌡️ 400
- 6
Remove pork belly from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute.
⏱️ 20 min
- 7
While the pork belly roasts, prepare the pickled daikon and carrots. In a medium bowl, combine julienned daikon and carrots. Sprinkle with 1 teaspoon of salt and let sit for 15 minutes to draw out excess moisture. Squeeze out any liquid.
⏱️ 20 min
- 8
In a small saucepan, combine granulated sugar, distilled white vinegar, water, and 1 teaspoon kosher salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool completely.
⏱️ 10 min
- 9
Pour the cooled pickling liquid over the daikon and carrots. Let marinate for at least 30 minutes, or store in the refrigerator for up to a week.
⏱️ 30 min
- 10
To assemble the banh mi: Slice the baguettes lengthwise, but not all the way through, creating a pocket. Lightly toast the baguettes if desired.
⏱️ 5 min
- 11
Spread mayonnaise generously on one side of the baguette and pâté on the other side.
⏱️ 5 min
- 12
Slice the crispy pork belly into 1/4-inch thick pieces. Arrange several slices of pork belly inside each baguette.
⏱️ 5 min
- 13
Drain the pickled daikon and carrots and add a generous amount to each sandwich. Top with cucumber spears, fresh cilantro sprigs, and sliced jalapeño (if using). Drizzle with Maggi seasoning sauce.
⏱️ 5 min
- 14
Serve immediately and enjoy your homemade Bánh Mì Heo Quay!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Mì Heo Quay (Crispy Pork Belly Banh Mi)
Ingredients
For the Crispy Pork Belly
- 2 pounds pork belly, skin on
- 1 tablespoon kosher salt
- 1 teaspoon five-spice powder
- 1/4 cup white vinegar
- 1/2 teaspoon baking soda
For the Pickled Daikon and Carrots (Do Chua)
- 1 daikon radish, peeled and julienned
- 2 carrots, peeled and julienned
- 1/2 cup granulated sugar
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1 teaspoon kosher salt
For the Banh Mi Assembly
- 4 baguettes, fresh, 8-10 inches long
- 1/2 cup mayonnaise
- 1/4 cup pâté, liver pâté
- 1 cucumber, sliced into spears
- 1/2 cup cilantro, fresh sprigs
- 1 jalapeño, thinly sliced (optional)
- 2 tablespoons Maggi seasoning sauce, or soy sauce
Instructions
- 1
Prepare the pork belly: Score the skin of the pork belly deeply, about 1/4 inch apart, being careful not to cut into the meat. Pat the pork belly very dry with paper towels.
⏱️ 10 min - 2
Mix kosher salt and five-spice powder. Rub the spice mixture generously all over the meat side of the pork belly, avoiding the skin. Flip the pork belly skin-side up.
⏱️ 5 min - 3
In a small bowl, combine white vinegar and baking soda. Brush this mixture evenly over the pork skin. This helps achieve extra crispy skin. Let the pork belly sit uncovered in the refrigerator for at least 2 hours, or preferably overnight, to dry out the skin.
⏱️ 120 min - 4
Preheat oven to 300°F (150°C). Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Roast for 90 minutes.
⏱️ 90 min•🌡️ 300 - 5
Increase oven temperature to 400°F (200°C). Continue roasting for another 45-60 minutes, or until the skin is puffed, golden brown, and very crispy. If the skin isn't crackling, you can use the broiler for a few minutes, watching carefully to prevent burning.
⏱️ 60 min•🌡️ 400 - 6
Remove pork belly from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute.
⏱️ 20 min - 7
While the pork belly roasts, prepare the pickled daikon and carrots. In a medium bowl, combine julienned daikon and carrots. Sprinkle with 1 teaspoon of salt and let sit for 15 minutes to draw out excess moisture. Squeeze out any liquid.
⏱️ 20 min - 8
In a small saucepan, combine granulated sugar, distilled white vinegar, water, and 1 teaspoon kosher salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool completely.
⏱️ 10 min - 9
Pour the cooled pickling liquid over the daikon and carrots. Let marinate for at least 30 minutes, or store in the refrigerator for up to a week.
⏱️ 30 min - 10
To assemble the banh mi: Slice the baguettes lengthwise, but not all the way through, creating a pocket. Lightly toast the baguettes if desired.
⏱️ 5 min - 11
Spread mayonnaise generously on one side of the baguette and pâté on the other side.
⏱️ 5 min - 12
Slice the crispy pork belly into 1/4-inch thick pieces. Arrange several slices of pork belly inside each baguette.
⏱️ 5 min - 13
Drain the pickled daikon and carrots and add a generous amount to each sandwich. Top with cucumber spears, fresh cilantro sprigs, and sliced jalapeño (if using). Drizzle with Maggi seasoning sauce.
⏱️ 5 min - 14
Serve immediately and enjoy your homemade Bánh Mì Heo Quay!
⏱️ 1 min