Banh Mi with Crispy Roast Pork
Banh Mi with Crispy Roast Pork
Ingredients
For the Crispy Roast Pork
- 2 pounds pork belly, skin on
- 1/4 cup spice rub, (orange-brown, for pork)
- 2 tablespoons white vinegar
- 1/2 cup kosher salt
- 1 tablespoon vegetable oil
For the Banh Mi Assembly
- 4 Banh Mi baguettes, freshly baked
- 1/4 cup pâté, dark brown, such as liver pâté
- 1/4 cup mayonnaise
- 1/2 cup pickled carrots, shredded
- 1/2 cup pickled daikon radish, shredded
- 1 cucumber, sliced into thin strips
- 1/4 cup fresh cilantro, sprigs
- 1 red chilies, thinly sliced, as needed
Instructions
- 1
Prepare the pork belly: Using skewers or a sharp tool, thoroughly pierce the skin of the pork belly multiple times to create small holes. This is crucial for crispy skin. On the meat side, make shallow cuts.
⏱️ 5 min
- 2
Generously apply the spice rub to the meat side of the pork belly, massaging it in thoroughly. Avoid getting rub on the skin.
⏱️ 3 min
- 3
Wrap the sides and bottom (meat and fat layers) of the pork belly tightly in aluminum foil, leaving only the skin exposed.
⏱️ 2 min
- 4
Brush the exposed pork skin with white vinegar to help draw out moisture.
⏱️ 1 min
- 5
Spread a thick, even layer of kosher salt over the vinegar-brushed skin.
⏱️ 2 min
- 6
Preheat your air fryer to 350°F (180°C). Place the pork belly with the salt crust into the air fryer basket and air-fry for 6 minutes to further dry out the skin.
⏱️ 6 min•🌡️ 350
- 7
Carefully remove the pork belly from the air fryer. Scrape off and discard the salt crust from the skin.
⏱️ 2 min
- 8
Return the pork belly to the air fryer and air-fry again at 350°F (180°C) for another 2 minutes. This step is very important to ensure the skin is completely dry for maximum crispiness.
⏱️ 2 min•🌡️ 350
- 9
Brush the dry skin with vegetable oil. Increase the air fryer temperature to 400°F (200°C) and air-fry for 30 minutes, or until the skin is puffed up, golden brown, and highly crispy and crackling.
⏱️ 30 min•🌡️ 400
- 10
Once cooked, remove the crispy roast pork from the air fryer and let it rest for a few minutes. Then, chop it into bite-sized pieces.
⏱️ 5 min
- 11
To assemble the Banh Mi, slice each baguette open lengthwise, but not all the way through, creating a pocket.
⏱️ 2 min
- 12
Spread pâté on one side of the baguette and mayonnaise on the other side.
⏱️ 2 min
- 13
Fill each baguette with a generous amount of pickled carrots, pickled daikon radish, sliced cucumber, fresh cilantro sprigs, and sliced red chilies (if using).
⏱️ 3 min
- 14
Finally, add a generous portion of the chopped crispy roast pork pieces into each baguette. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Banh Mi with Crispy Roast Pork
Ingredients
For the Crispy Roast Pork
- 2 pounds pork belly, skin on
- 1/4 cup spice rub, (orange-brown, for pork)
- 2 tablespoons white vinegar
- 1/2 cup kosher salt
- 1 tablespoon vegetable oil
For the Banh Mi Assembly
- 4 Banh Mi baguettes, freshly baked
- 1/4 cup pâté, dark brown, such as liver pâté
- 1/4 cup mayonnaise
- 1/2 cup pickled carrots, shredded
- 1/2 cup pickled daikon radish, shredded
- 1 cucumber, sliced into thin strips
- 1/4 cup fresh cilantro, sprigs
- 1 red chilies, thinly sliced, as needed
Instructions
- 1
Prepare the pork belly: Using skewers or a sharp tool, thoroughly pierce the skin of the pork belly multiple times to create small holes. This is crucial for crispy skin. On the meat side, make shallow cuts.
⏱️ 5 min - 2
Generously apply the spice rub to the meat side of the pork belly, massaging it in thoroughly. Avoid getting rub on the skin.
⏱️ 3 min - 3
Wrap the sides and bottom (meat and fat layers) of the pork belly tightly in aluminum foil, leaving only the skin exposed.
⏱️ 2 min - 4
Brush the exposed pork skin with white vinegar to help draw out moisture.
⏱️ 1 min - 5
Spread a thick, even layer of kosher salt over the vinegar-brushed skin.
⏱️ 2 min - 6
Preheat your air fryer to 350°F (180°C). Place the pork belly with the salt crust into the air fryer basket and air-fry for 6 minutes to further dry out the skin.
⏱️ 6 min•🌡️ 350 - 7
Carefully remove the pork belly from the air fryer. Scrape off and discard the salt crust from the skin.
⏱️ 2 min - 8
Return the pork belly to the air fryer and air-fry again at 350°F (180°C) for another 2 minutes. This step is very important to ensure the skin is completely dry for maximum crispiness.
⏱️ 2 min•🌡️ 350 - 9
Brush the dry skin with vegetable oil. Increase the air fryer temperature to 400°F (200°C) and air-fry for 30 minutes, or until the skin is puffed up, golden brown, and highly crispy and crackling.
⏱️ 30 min•🌡️ 400 - 10
Once cooked, remove the crispy roast pork from the air fryer and let it rest for a few minutes. Then, chop it into bite-sized pieces.
⏱️ 5 min - 11
To assemble the Banh Mi, slice each baguette open lengthwise, but not all the way through, creating a pocket.
⏱️ 2 min - 12
Spread pâté on one side of the baguette and mayonnaise on the other side.
⏱️ 2 min - 13
Fill each baguette with a generous amount of pickled carrots, pickled daikon radish, sliced cucumber, fresh cilantro sprigs, and sliced red chilies (if using).
⏱️ 3 min - 14
Finally, add a generous portion of the chopped crispy roast pork pieces into each baguette. Serve immediately.
⏱️ 3 min