Fried Pork Belly Banh Mi
This recipe focuses on crafting a vibrant, balanced marinade for fried pork belly, designed to infuse sweet, spicy, and savory notes into the meat. It forms the flavor core for an authentic Banh Mi sandwich, promising a rich, crispy main component that pairs perfectly with traditional fresh and pickled accompaniments.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Mixing Bowl For marinade
- 1 Heavy-bottomed Frying Pan For crisping pork belly
- 1 Tongs For handling hot pork belly
Ingredients
Main
- * 1 thai chili chopped
- * 1 green onion chopped
- * 1 tablespoon sugar
- * 1/4 teaspoon black pepper
- * 1 tablespoon fish sauce
- * 2 tablespoon coconut water
Instructions
- Combine chopped Thai chili, green onion, sugar, black pepper, fish sauce, and coconut water in a mixing bowl to create the marinade.
- Slice pork belly into desired portions, approximately 1-inch thick, and score the skin deeply in a crosshatch pattern without cutting through the meat.
- Thoroughly coat the pork belly pieces with the prepared marinade, ensuring all surfaces are covered.
- Marinate the pork belly for at least 2 hours, preferably overnight, in the refrigerator to allow flavors to fully penetrate.
- Heat a heavy-bottomed frying pan or cast-iron skillet over medium-high heat with a tablespoon of neutral oil.
- Place the marinated pork belly skin-side down in the hot pan and sear until the skin is golden brown and crispy, rendering out fat.
- Flip the pork belly and continue to fry on all sides until cooked through, deeply caramelized, and tender.
- Remove the pork belly from the pan, let it rest for a few minutes, then slice it thinly against the grain.
- Prepare fresh banh mi components: slice baguettes lengthwise, spread with pâté or mayonnaise, and layer with pickled daikon and carrots, cucumber slices, and fresh cilantro.
- Arrange the thinly sliced fried pork belly generously into each baguette and serve immediately for best texture and flavor.
Notes
Achieving optimal crispness for the pork belly is paramount. Score the skin deeply before marinating and ensure the pan is sufficiently hot for searing. Start skin-side down to render fat and create a crackling crust. For deeper flavor, consider a longer marinade time, up to 24 hours. The balance of sweet, spicy, and umami in the marinade is key; adjust chili and sugar to taste. Serve with fresh, crusty baguettes, quick-pickled vegetables, and plenty of fresh herbs for a harmonious Banh Mi experience.