The BEST Crispy Pork Belly Banh Mi Recipe & Video
Hi guys!
Today, I’m super excited to share one of my favorite recipes- Crispy Pork Belly and plus… Mini recipe of Crispy Pork Belly Banh Mi! (Vietnamese Sandwich)
I had this Crispy Pork Belly Banh Mi in Da Nang, Vietnam, and since then, I have kept dreaming about the best Banh Mi in my life… In Vietnam, there are so many different styles of Banh Mi. I was generally shocked that Banh Mi didn’t have pickled radishes, carrots, cucumber, etc. Now, my all-time favorite Banh Mi is this Crispy Pork Belly!!
Let’s talk about how to prepare the crispy pork belly first!
It’s time-consuming, but I promise you it is super duper easy!!
Score the pork belly’s skin *only the skin* about 1/2 inch wide, 1/8 inch deep.
Mix vinegar and salt together in a small mixing bowl until salt is completely dissolved.
Brush the vinegar and salt mixture on top of the pork belly skin.
With no cover, let it dry in a refrigerator for at least 6 hours to 24 hours.
This is the most important process for the crispy skin, if the skin is not dried, it won’t bubble pop- means it will be just chewy skin, not crispy.
After the painful waiting time… Finally preheated oven to 400f.
Place the prepared pork belly on the lowest rack of the oven and roast for 45 to 50 minutes. (depending on size of the pork)
When pork belly is fully cooked, turn the broiler to high (about 500f to 550f) and broil for 10 to 15 minutes. Check the pork belly after 10 minutes, frequently.
Cut the pork belly with the score line. You can serve the pork belly with rice and some dipping sauces of your favorite and veggie dishes to make a meal. Or make Banh Mi! (Vietnamese Sandwich)
To make Banh Mi, cut a sandwich bread in half. Spread 1 tsp butter, mayo, a bit of dash of seasoning sauce, and chili sauce.
I highly highly recommend using my homemade chili sauce for the BEST result!
Mix the pork belly with the herb mixture, fresh chili slices, pinch of salt, sugar and black pepper.
Put the pork and herb mixture in between the prepared bread. Enjoy!
The BEST Crispy Pork Belly & Sandwich
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
Ingredients
For the Crispy Pork Belly
- 2 1/2 lb pork belly with skin on (about 1 lb per piece)
- 1 Tbsp white vinegar (Can’t be substitute with other vinegar)
- 1 1/2 tsp salt
For the Banh Mi
- 2 of 6 inches long sandwich, baguette or banh mi bread
- 2 tsp unsalted butter
- 2 tsp mayonnaise (optional)
- dashes of seasoning sauce (such as maggi or coconut aminos)
- 1/2 Tbspchili sauce (highly highly recommend my chili sauce recipe for the best result!)
- handful herbs – cilantro, Vietnamese mint and/or green onions
- serano and/or thai chili slices
- pinch of salt, sugar & black pepper
Instructions
- Score the pork belly’s skin *only the skin* about 1/2 inch wide, 1/8 inch deep. Mix vinegar and salt together in a small mixing bowl until salt is completely dissolved. Brush the vinegar and salt mixture on top of the pork belly skin.
With no cover, let it dry in a refrigerator for at least 6 hours to 24 hours. This is the most important process for the crispy skin, if the skin is not dried, it won’t bubble pop- means it will be just chewy skin, not crispy. - Preheated oven to 400f.
Place the prepared pork belly on the lowest rack of the oven and roast for 45 to 50 minutes. (depending your size of the pork) When pork belly is fully cooked, then turn the broiler to high (about 500f to 550f) and broil for 10 to 15 minutes. Check the pork belly after 10 minutes, frequently. - Cut the pork belly with the score line. You can serve the pork belly with rice and some dipping sauces of your favorite and veggie dishes to make a meal. Or make Banh Mi! (Vietnamese Sandwich)
- To make Banh Mi, cut a sandwich bread in half. Spread 1 tsp butter, mayo, a bit of dashes of seasoning sauce and chili sauce. Mix the pork belly with the herb mixture, fresh chili slices, pinch of salt, sugar and black pepper. Put the pork and herb mixture in between the prepared bread. Enjoy!
- Cook Time: 1 hour
9 comments
I’m cooking your Pork Belly recipe tonight for my Bahn Mi’s. I’m excited to see what the vinegar and salt will do to make the skin extra crispy. Very excited!
Make sure to the skin is completely dried!!! Good luck~!!
I just realized i used white balsamic vinegar instead of distilled white vinegar, what can i do to correct this, also what should i expect to happened since i used tne wrong vinegar.
Just realized i used white balsamic vinegar instead of distilled vinegat, what should i expect.
Got what I needed today and getting started tomorrow. Thursday’s the Day! Super excited, it is all I can think about!
This looks so good but super spicy! What would you recommend for someone who can’t handle too much spice?
Omg! I made this recipe for my family tonight and it is by far one of the most delicious things we’ve eaten in a long time. We are all adventurous eaters and we love your YouTube videos. We’ve made several Korean soups/stews and tonight the pork belly bang mi. All were an absolute hit, even for my eight year old who loves watching your cooking videos and helping me prepare the food, We are in a large metropolitan area and about once a month we trek out to the nearest Korean market and spend the weekend cooking your incredible recipes. Thank you so much for sharing your love and food with the world! We are so grateful! Please don’t ever let any haters get you down. You are so sweet, sassy, and funny, and an excellent cook to boot. Thank you so much. Our family loves you!
WOW!
Tried this recipe and it was the best! I love how simple the ingredients are and don’t required a whole lot of time to prep. I used ACV since I didn’t have white vinegar and it turned out just fine. Thanks again Seonkyoung!