lunch

Crispy Pork Belly Banh Mi with Pickled Daikon and Carrot

Name: Crispy Pork Belly Banh Mi with Pickled Daikon and Carrot
Ingredients: 2.5 oz (227 g) Pork belly, skin on, cut into 1-inch cubes; 0.6 tbsp (30 ml) Fish sauce; 1.8 tbsp (12 g) Granulated sugar; 1.8 tsp Freshly ground black pepper; 1.8 /4 cup (60 ml) Water; 1.8 cup (120 g) Daikon radish, julienned; 1.8 /2 cup (60 g) Carrot, julienned; 1.8 /4 cup (60 ml) Rice vinegar; 1.8 /2 (for heat, optional) Jalapeño, thinly sliced; 0.9 tbsp (45 g) Mayonnaise; 1.8 (6-inch) French baguette, split lengthwise; 1.8 /4 Cucumber, thinly sliced; 1.8 /4 cup, packed Fresh mint leaves; 1.8 tsp Soy sauce, for serving; 0.3 tsp Sesame seeds, toasted, for garnish

Nutrition

1363

kcal

Calories

Protein

232

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(15)

Pork belly, skin on, cut into 1-inch cubes2.5 oz (227 g)

Fish sauce0.6 tbsp (30 ml)

Granulated sugar1.8 tbsp (12 g)

Freshly ground black pepper1.8 tsp

Water1.8 /4 cup (60 ml)

Daikon radish, julienned1.8 cup (120 g)

Carrot, julienned1.8 /2 cup (60 g)

Rice vinegar1.8 /4 cup (60 ml)

Jalapeño, thinly sliced1.8 /2 (for heat, optional)

Mayonnaise0.9 tbsp (45 g)

French baguette, split lengthwise1.8 (6-inch)

Cucumber, thinly sliced1.8 /4

Fresh mint leaves1.8 /4 cup, packed

Soy sauce, for serving1.8 tsp

Sesame seeds, toasted, for garnish0.3 tsp

Instructions

Prepare the Pork Belly: Pat the pork belly cubes very dry with paper towels. In a bowl, toss the pork belly with fish sauce, sugar, and black pepper. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.

Roast the Pork Belly: Preheat your oven to 400 deg F (200 deg C). Spread the marinated pork belly in a single layer on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the skin is deeply golden brown and crackling, and the meat is tender. Let it rest for 5 minutes before slicing into bite-sized pieces.

Make the Pickled Vegetables: While the pork belly roasts, combine the julienned daikon and carrot in a medium bowl. In a small bowl, whisk together the rice vinegar, 1/4 cup water, and a pinch of sugar (optional, if you prefer them sweeter). Pour the brine over the vegetables, ensuring they are submerged. Let them pickle for at least 20 minutes, or while the pork belly cooks. Drain well before using.

Assemble the Banh Mi: Lightly toast the split baguette halves. Spread a generous layer of mayonnaise on the bottom half of the baguette. Arrange the crispy pork belly pieces on top of the mayonnaise. Layer with drained pickled daikon and carrot, sliced cucumber, and jalapeño slices (if using). Top with fresh mint leaves.

Serve: Drizzle with a teaspoon of soy sauce and sprinkle with toasted sesame seeds. Close the baguette with the top half. Serve immediately, with any extra pickled vegetables and soy sauce on the side.