Pork Belly Banh Mi Recipe

Pork Belly Banh Mi Recipe

#PorkBellyBanhMi #BanhMi #BanhMiSandwich

Pork Belly Banh Mi has to be one of my favorite sandwiches of all time! This Banh Mi Recipe is so simple and so freaking good! Regester For Dinner shows you the easy way to make a delicious Banh Mi Sandwich. This Banh Mi will make you want to hop on a plane and fly to Vietnam. At the end of the day, who doesn’t love pork belly?

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Ingredients:
– 1 slab of Center Cut Pork Belly
– 3 tbsp Soy Sauce
– 3 tbsp Maple Syrup
– 2 Tbsp Fish Sauce
– 3 Tbsp Sesame Oil
– 2 Shallots diced
– 3 Garlic Cloves, minced
– 1 tbsp Ginger, minced
– 1.5 cups Carrots, julienne
– 2 tbsp Sugar
– 3/4 cup White Vinegar
– 1/2 cup Water
– 1.5 tbsp Salt
– 2 tbsp Sriracha
– 1/4 cup Mayonnaise
– Hoison Sauce, to taste
– Cilantro, to taste
– 1 Jalapeno, sliced
– 1 Cucumber, cut into thin strips
– 1 French Baguette

Directions:

Pork Belly-
Preheat oven to 375ºF. Slice through pork belly skin and rub thoroughly with salt. Heat a dutch oven over medium high heat. Add the sesame oil, garlic, shallots, and ginger and saute for 1-2 minutes until fragrant. Place pork belly skin side down into dutch oven and sear on both sides for 3 minutes. Remove pork belly and set aside. Add the soy sauce, maple sauce, and fish sauce to dutch oven until glaze forms. Remove from heat. Place pork belly back into dutch and cover pork belly with water until just the skin is left exposed above the water. Place in the oven and cook for 2- 2.5 hours until tender and delicious.

Pickled Carrots-
Place a sauce pot on the stove on medium heat. Add the water, vinegar, salt, and sugar to the pot and mix until the salt and sugar dissolve. Bring to a boil and turn off heat. Let pickling solution cool down for 5 minutes. Pour the pickling brine onto the carrots. Cover and place in the fridge for at least 2 hours.

Sriracha Mayo-
Combine the mayo and sriracha in a small bowl. Mix well until combined. Cover and refrigerate for at least 1 hour.

Assembly-
Remove pork belly from the pot and let cool for at least 5 minutes. Slice pork into 1/2 inch thick strips. Slice the french baguette in half, but NOT ALL THE WAY!!! Drizzle the hoison sauce onto the bottom half of the bread. Generously load up your pork belly. Top with pickled carrots, sliced cucumber, sliced jalapenos, and cilantro. Drizzle the sriracha mayo on top!

Serve and Enjoy 🙂