Pork Belly Banh Mi Recipe | Simple Home Edit

Name: Pork Belly Banh Mi Recipe | Simple Home Edit
Total time: 180 min
Ingredients: 1 kg pork belly, skin NOT scored (see note 1); 3 tsp sea salt flakes; 1 tsp Chinese five-spice; 1 tbsp olive oil or neutral oil; 375 ml chicken stock; 1 tsp freshly minced garlic; 2 tbsp hoisin sauce; 1 tbsp rice wine vinegar; 1 tbsp tamari or regular soy sauce; 1 large carrot, julienned; 60 ml white vinegar or rice wine vinegar; 60 ml water; 1 tbsp white sugar; 4 long white crusty rolls, sliced in half but not all the way through (so they are “hinged”), warmed; 125 g whole-egg mayonnaise; 1 Lebanese (short/Persian) cucumber, sliced into thin batons; 60 ml hoisin sauce; 15 g coriander (cilantro) leaves; 1 finely sliced red chilli

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Crusty Vietnamese style rolls filled with melt-in-the-mouth pork belly with the best crackling you’ll ever eat. Fresh toppings and mayo complete the recipe.

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Ingredients

1 kg pork belly, skin NOT scored (see note 1)
3 tsp sea salt flakes
1 tsp Chinese five-spice
1 tbsp olive oil or neutral oil
375 ml chicken stock
1 tsp freshly minced garlic
2 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tbsp tamari or regular soy sauce
1 large carrot, julienned
60 ml white vinegar or rice wine vinegar
60 ml water
1 tbsp white sugar
4 long white crusty rolls, sliced in half but not all the way through (so they are “hinged”), warmed
125 g whole-egg mayonnaise
1 Lebanese (short/Persian) cucumber, sliced into thin batons
60 ml hoisin sauce
15 g coriander (cilantro) leaves
1 finely sliced red chilli