Perfect Banh Mi With Crispy Pork Belly At Home

Ingredients

• 1360 g pork belly with skin on — (2-3 lb)
• 17 g vegetable oil — (2 tablespoons)
• salt — to taste
• 9 g black peppercorn — (1 tbsp, blended)
• 3 g sichuan peppercorn — (1 tbsp, blended)
• 10 g white peppercorn — (1 tbsp, blended)
• 3 whole carrots — julienned
• 1 whole daikon — julienned
• 240 ml water — (1 cup)
• 240 ml rice vinegar — (1 cup)
• 28 g granulated sugar — (2 tablespoons)
• 10 g salt — (1 tbsp)
• 2 pieces lime zest
• 5 g coriander seeds — (1 tbsp)
• 211 g rice vinegar — (1 cup) for sauce
• 60 ml water — (1/4 cup) for sauce
• 151 g sugar — (3/4 cup) for sauce
• 20 g fish sauce — (2 tablespoons) for sauce
• 63 g sambal oelek — (1/4 cup) for sauce
• 8 cloves garlic — rough chopped for sauce
• 2 pieces kaffir lime leaves
• 8 g corn starch — (1 tbsp) for sauce
• 4 pieces baguettes
• fresh cilantro leaves — for serving
• fresh cucumber — sliced for serving
• red fresno chilies — sliced thinly for serving
• mayo — for spreading
• sweet chili sauce — for serving

Steps

1. 1

   Start with a 2-3 lb pork belly with skin on. Place it on a wire rack, season with salt on both sides, and let it sit uncovered in the fridge overnight to dry the skin.

   ▶ 2:03
2. 2

   After drying, season the pork belly with a mixture of 1 tbsp black peppercorns, 1 tbsp sichuan peppercorns, and 1 tbsp white peppercorns blended into a powder, focusing on the meaty underside.

   ▶ 2:10
3. 3

   Wrap the pork belly in foil, leaving the skin exposed. Rub vegetable oil on the skin and season generously with kosher salt.

   ▶ 2:45
4. 4

   Roast the pork belly in an oven set to 300°F (150°C) for 2.5 hours, checking halfway to ensure the foil is snug.

   ▶ 2:52
5. 5

   Once done, remove from foil and place on a wire rack over a foil-lined baking sheet. Increase oven temperature to 500°F (260°C) and roast for an additional 25-30 minutes until the skin is crispy.

   ▶ 3:20
6. 6

   While the pork is finishing, prepare the pickles. In a quart container, place 3 julienned carrots and half a julienned daikon. In a saucepan, combine 1 cup rice vinegar, 1 cup water, 2 tbsp sugar, 1 tbsp salt, 1 tbsp coriander seeds, and 2 pieces of lime zest. Bring to a boil, then strain over the vegetables to submerge them. Let sit until room temperature.

   ▶ 3:30
7. 7

   For the sweet chili sauce, combine 3/4 cup sugar, 1/4 cup sambal oelek, 1 cup rice vinegar, 1/4 cup water, and 2 tbsp fish sauce in a saucepan. Bring to a boil and reduce for 5 minutes. Mix 1 tbsp cornstarch with a splash of water to make a slurry, then add to the sauce and simmer until thickened. Stir in 8 cloves of garlic and 2 kaffir lime leaves, then remove from heat.

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8. 8

   Once the pork is done, let it rest for 5-10 minutes before slicing into thick pieces (about 1/2 inch).

   ▶ 4:27
9. 9

   Cut the baguettes into 12-inch segments, wrap in foil, and warm in the oven for 5-10 minutes. Slice fresh cucumber and red fresno chilies for assembly.

   ▶ 4:34
10. 10

    To assemble, cut the baguette so one side is connected, spread mayo inside, layer with pork belly, cucumber, pickled vegetables, sliced chilies, and fresh cilantro.

    ▶ 4:44