Ingredients:

  • 2 pounds (900g) pork belly, skin on
  • 1 tablespoon (15g) salt
  • 1 tablespoon (15g) sugar
  • 1 teaspoon (5g) five-spice powder
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) fish sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 cup (150g) carrots, julienned
  • 1 cup (150g) daikon radish, julienned
  • ½ cup (120ml) rice vinegar
  • ½ cup (100g) sugar
  • 1 cup (240ml) water
  • 1 teaspoon (5g) salt
  • 4 small baguettes or Vietnamese banh mi rolls
  • Fresh cilantro, for garnish
  • Sliced cucumber, for texture
  • Sriracha or mayonnaise, for spread (optional)

Instructions:

  1. Score the skin of the pork belly in a crosshatch pattern.
  2. Rub salt, sugar, and five-spice powder all over the pork belly.
  3. Drizzle soy sauce, fish sauce, and rice vinegar; massage into meat.
  4. Let marinate in the refrigerator for at least 30 minutes or overnight.
  5. Combine vinegar, sugar, water, and salt in a bowl; whisk until dissolved.
  6. Add julienned carrots and daikon to the mixture; refrigerate for at least 30 minutes.
  7. Preheat the oven to 375°F (190°C).
  8. Place the pork belly skin-side up in a baking dish.
  9. Roast for about 2 hours until internal temperature reaches 190°F (90°C).
  10. Increase heat to 450°F (230°C) for the last 20 minutes to achieve crispy skin.
  11. Slice the baguettes lengthwise, without cutting all the way through.
  12. Spread sriracha or mayonnaise inside the baguette (optional).
  13. Layer slices of roasted pork belly, pickled vegetables, and fresh cucumber.
  14. Garnish with fresh cilantro.
  15. Enjoy immediately while fresh and crispy!