Vietnamese Pork Belly Roll #shorts

Vietnamese Pork Belly Roll #shorts

Wow, look at how juicy that is. Everyone talks about crispy pork belly, but this version, it’s a Vietnamese classic. This is my Vietnamese red pork belly roll. Wo! Can’t have a good banmi without it. Start with pork belly skin on. Season with fivespice powder, charu powder, maji, salt, and black pepper. Massage it in and let it marinate for 24 hours. Roll and tie it nice and tight. Then steam for an hour. Flip and steam for another 30 minutes. The result, juicy, savory, tender slices. It’s moist. It’s chewy. It has like all the textures and it’s so flavorful. M.

If you know bánh mì, you know the filling makes or breaks it.

And this? This Vietnamese red pork belly roll is one of my favorites.

Rolled, tied, and steamed until the layers are cooked just right—the skin has a slight chew, the fat turns buttery, and the meat stays super juicy in the center. Slice it thin, and you’ve got the perfect bites for a bánh mì đặc biệt.

To build yours: spread butter or mayo on toasted bánh mì bread, add chicken liver pâté, pork belly slices, pickled carrots, cucumber, cilantro, black pepper, and a dash of Maggi. Simple, balanced, and packed with flavor.

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#shorts