Banh mi with crispy pork belly
Inspired by the banh mi of Soc Trang City on the Mekong Delta, as described by our food tour guide in Saigon, air fried crispy pork belly is the star of this homemade banh mi.For best results, make the pickled carrot and radish a day ahead and leave to soak in the fridge until needed.
Ingredients
Pickled carrot and radish
- 1 medium carrot peeled and julienned
- 1 medium radish peeled and julienned
- ½ cup rice vinegar
- ¼ cup water
- ¼ cup white sugar
- 1 tablespoon rock salt
Bread and pork filling
- crispy pork belly sliced thinly then cut into strips
- 3 mini baguettes split to form a pocket
Fresh vegetables
- 1 small cucumber deseeded and julienned
- cilantro torn into small pieces
Seasonings
- mayo
- liver pate
- liquid seasoning we prefer Knorr over the traditional Maggi
- chili sauce we use Sriracha
- lime salt
- chili salt
Instructions
Pickle the carrot and radish
- Place the julienned carrot and radish in a jar with a screw-on lid.
- Add the rest of the ingredients and screw on the lid tightly.
- Shake the jar gently until the sugar and salt are fully dissolved.
Assemble the banh mi
- Spread mayo on one side of the baguettes.
- Spread liver pate on the opposite side.
- Spread drained pickled carrot and radish, and julienned cucumber on one side of the baguettes.
- Top the vegetables with crispy pork belly.
- Top the pork belly with cilantro.
- Drizzle in liquid seasoning and chili sauce.
- Sprinkle in lime salt and chili salt.
- Serve your banh mi with crispy pork belly.