Pork belly bánh mì

Adapted from Ontario Pork and CHATELAINE.

equipment
  • whisk & bowl
  • pickling jar
  • serrated knife
  • oven-safe sheet tray
  • stand mixer or hand beater
  • optional: cast iron pan for searing the pork
INGREDIENTS
  • 1 cucumber, julienned (mandolin first and then slice into matchsticks)
  • 2 carrots, julienned
  • 1 daikon, julienned
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 jalapeños, sliced
  • 1 stick butter, softened at room temperature
  • 4 egg yolks
  • 1/2 cup flavorless oil
  • 2 tbsp sugar
  • a pinch of salt
  • 2 lb. pork belly
  • 2 tbsp dark soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 1 clove garlic, sliced
  • crusty baguette:
    • 1 French bread — cut into 8 – 12″ lengths OR
    • 3 – 4 Viet / Cambodian baguettes: see Lowell / Worcester, MA*
  • 1 bunch cilantro
  • 1 bunch mint
  • sriracha

*inventory not guaranteed, so call the bakery ahead of time.

PROCEDURE

I. Dissolve vinegar, water, and sugar over medium heat. Allow the solution to cool so that the veggies won’t cook in the residual high temperature. Pickle the carrot and daikon; chill at least 1 hour.

II. Emulsify egg yolks by slowly adding oil while beating with hand mixer on HIGH. Whisk in butter, sugar, and salt until homogenous.

III. Preheat the oven to 400°F.

Heat to combine dark soy sauce, brown sugar, oyster sauce, garlic, and fish sauce in a small saucepan. Once the sauce has cooled, use it to marinate the pork for a minimum of two hours, preferably overnight.

Pat dry and score the surface of the meat.

OPTIONAL: Brown the fatty side of the pork belly in a cast iron before baking for added Maillard flavor.

Bake for 45 minutes, then reduce the heat to 350°F and continue for another 15 minutes.

To finish, broil on maximum temperature for 5 minutes.

IV. Use a serrated knife to cut the bread in half lengthwise. Rip out the soft centers of each baguette. Toast or broil bread with faces open for 5 minutes.

V. Rip herbs from their stems and set aside.

ASSEMBLY
  1. Spread bơ on both faces of the baguette.
  2. Add cucumbers, carrot-daikon pickle, and jalapeño slices.
  3. Slice pork belly thinly and lay over veggies.
  4. Drizzle sriracha evenly.
  5. Finish with herbs and close the sandwich.

I haven’t tested all the components that I’ve listed here yet. As I return to this recipe over time, I’ll add more specific notes and alterations.

Thank you Sophia for the help.

ak01450