Crispy Pork Belly Banh Mi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Vietnamese banh mi with crispy pork belly, pickled vegetables, and a house-made sauce on a crusty roll. Complex, balanced, and messy in the best way—a showstopping sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1kg / 2 lb pork belly with skin on
- 1 1/2 tsp canola or vegetable oil (, divided)
- 1/2 tsp Chinese Five Spice (, optional (you won't miss it))
- 1 tsp cooking/kosher salt (, divided)
- 1/4 tsp black pepper ((or white pepper))
- 4 tbsp Hoisin sauce
- 3 tbsp coconut milk (, full fat)
- 1/2 tsp dark soy sauce ((mainly for colour, sub light or regular soy))
- 5 crusty white rolls ((lightly oven toast to crisp if crust is softened))
- 120g/ 4 oz chicken pate ((Note 2))
- 6 tbsp whole-egg mayonnaise (or Kewpie)
- 1 batch Vietnamese pickled carrots and daikon ()
- 3 green onion stems (, cut to length of rolls (2 to 3 pieces per roll))
- 2 cucumbers (, finely sliced using vegetable peeled or knife)
- 2 cups coriander/cilantro leaves (and small sprigs)
- 3 Birds Eye or Thai chillis (, finely sliced)
- 8 tbsp crispy fried shallots (, store bought (Note 3))
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h
- Sodium
- 2100mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1021mg
- Calcium
- 123mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.