Ingredients:

  • 2 lbs (900g) pork belly, skin scored
  • 1 tbsp (15ml) kosher salt
  • 1 tsp (5ml) five-spice powder
  • 1/2 tsp (2.5ml) ground white pepper
  • 1/4 cup (60ml) water
  • 1 cup (240ml) julienned carrots
  • 1 cup (240ml) julienned daikon radish
  • 1/2 cup (120ml) rice vinegar
  • 1/4 cup (60ml) granulated sugar
  • 1/2 tsp (2.5ml) kosher salt
  • 1 large egg yolk
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) rice vinegar
  • 1 cup (240ml) vegetable oil
  • 1-2 tbsp (15-30ml) sriracha, to taste
  • Salt and pepper to taste
  • 4 crusty baguettes (French or Vietnamese style)
  • 1 cucumber, thinly sliced
  • 1 jalapeño, thinly sliced (optional)
  • Fresh cilantro sprigs
  • Fresh mint leaves

Instructions:

  1. Prepare the Pork Belly: Score the skin, season with salt, five-spice, and white pepper. Place on a wire rack over a baking sheet. Add water to the baking sheet and refrigerate uncovered overnight.
  2. Roast the Pork Belly: Roast at low temperature to render fat. Then, blast at a high temperature to crisp the skin. Check for an internal temperature of 190°F (88°C). Let rest.
  3. Make the Pickled Vegetables: Combine julienned carrots and daikon with rice vinegar, sugar, and salt in a saucepan. Heat until sugar dissolves, then cool slightly. Pour over vegetables and let pickle for at least 30 minutes.
  4. Prepare the Sriracha Mayo: Whisk egg yolk, Dijon mustard, and rice vinegar in a food processor. Slowly drizzle in oil to emulsify. Stir in sriracha, salt, and pepper to taste.
  5. Assemble the Bánh Mì: Slice the baguettes lengthwise. Spread sriracha mayo on both sides. Layer crispy pork belly, pickled vegetables, cucumber, jalapeño (if using), cilantro, and mint. Serve immediately.