Pork Belly Banh Mi Recipe | Made In
Try your hand at making this famous Vietnamese sandwich at home, complete with caramelized pork belly and quick pickled vegetables.
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Cooking tools:
- Mason jar
- Dutch oven
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Colander
- Measuring cup
- Stove
- Toaster
- Spatula
- Paper towel
- Refrigerator
Ingredients
- 1carrot, peeled and shredded
- 1daikon, peeled and shredded
- 1 ½cups sugar
- 1tablespoon kosher salt
- 1 ½cups water
- 2cups distilled white vinegar
- 2pounds pork belly, cut into 1” cubes
- ½cup sugar
- 1onion, quartered
- 4garlic cloves, minced
- 4fresh Thai chiles, thinly sliced (serrano chiles may be substituted but are milder in flavor)
- 2tablespoons vegetable oil, plus more for frying eggs
- 2cups coconut soda (preferably Coco Rico)
- ¼cup fish sauce (preferably Red Boat)
- 12quail eggs or 3 chicken eggs, medium boiled, peeled
- 2tablespoons kosher salt
- 3tablespoons freshly ground black pepper, plus more
- 4long French-style rolls
- Mayonnaise
- 1medium cucumber, thinly sliced
- Cilantro leaves and thinly sliced Fresno chiles, to serve
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