Crispy Roast Pork Bánh Mì

Ingredients

• 500g (1.1 lb) pork belly 500g (1.1 lb) pork belly
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 baguette 1 baguette
• 1/2 cup pickled carrots and daikon radish 1/2 cup pickled carrots and daikon radish
• Fresh cilantro leaves Fresh cilantro leaves
• Fresh mint leaves Fresh mint leaves
• Fresh jalapeno slices Fresh jalapeno slices
• Tangy sauce: Tangy sauce:
• 2 tablespoons mayonnaise 2 tablespoons mayonnaise
• 1 tablespoon Sriracha sauce 1 tablespoon Sriracha sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine soy sauce, fish sauce, honey, five-spice powder, garlic powder, onion powder, salt, and black pepper to make the marinade.
3. 3.
   Place the pork belly in a baking dish and pour the marinade over it, ensuring it is evenly coated. Let it marinate for at least 2 hours or overnight in the refrigerator.
4. 4.
   Remove the pork belly from the marinade and place it on a baking rack. Roast in the preheated oven for 1 hour or until the skin is crispy and the meat is tender.
5. 5.
   While the pork is roasting, prepare the tangy sauce by combining mayonnaise, Sriracha sauce, lime juice, and sugar in a small bowl. Mix well and set aside.
6. 6.
   Once the pork is cooked, remove it from the oven and let it rest for a few minutes. Slice it into thin pieces.
7. 7.
   Cut the baguette into individual sandwich-sized portions and slice them open lengthwise.
8. 8.
   Spread the tangy sauce on both sides of the baguette.
9. 9.
   Layer the sliced roast pork, pickled carrots and daikon radish, cilantro leaves, mint leaves, and jalapeno slices on the baguette.
10. 10.
    Serve the Crispy Roast Pork Bánh Mì immediately and enjoy!

Treat your ingredients with care...

• Pork belly — For extra crispy skin, pat the pork belly dry before marinating. Score the skin with a sharp knife to help render the fat and achieve a crispy texture.
• Baguette — Look for a crusty baguette with a soft interior. If the baguette is too fresh, you can lightly toast it before assembling the sandwich to prevent it from becoming soggy.
• Pickled carrots and daikon radish — You can make your own pickled vegetables by julienning carrots and daikon radish and marinating them in a mixture of vinegar, sugar, and salt for at least 30 minutes.

Tips & Tricks

• To achieve the perfect crispy skin on the roast pork, you can increase the oven temperature to 220°C (425°F) for the last 10 minutes of cooking.
• For a spicier kick, add extra Sriracha sauce to the tangy sauce.
• If you prefer a milder flavor, reduce the amount of five-spice powder in the marinade.
• Customize your Bánh Mì by adding other toppings such as cucumber slices or pâté.
• Leftover roast pork can be stored in the refrigerator for up to 3 days and used in other dishes like fried rice or noodle soups.

Serving advice

Serve the Crispy Roast Pork Bánh Mì as a main course for a satisfying lunch or dinner. It pairs well with a side of Vietnamese-style coleslaw or a light green salad.

Presentation advice

To present the Crispy Roast Pork Bánh Mì beautifully, cut it into smaller portions and arrange them on a platter. Garnish with fresh herbs and serve with a side of tangy sauce for dipping.