Recipe Origin Australia
Rating
No Reviews
Servings 4
Preparation
Cook 2 hours 15 min 02:15
Ready in 2 hours 15 min 02:15
Difficulty Experienced
Cooking Method Roast Smoke
Ingredients Meat Pork
Equipment BBQ Grill
Recipe Type Lunch Main Dish Sandwich
Cooked With Dipper's Backyard BBQ Wars
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Pork Belly Bahn Mi Pork Belly Bahn Mi Pork Belly Bahn Mi Pork Belly Bahn Mi Pork Belly Bahn Mi

Pork Belly Bahn Mi

Pork belly is slowly roasted in a barbecue then topped with homemade pickled cucumbers and carrots for the ultimate Pork Belly Bahn Mi sandwich. Crispy skin, juicy pork, and bright pickles – you don’t need anything more in a sandwich!

When ordering your pork belly from the butcher, tell them to leave the skin on. You can trim it at home, but will also want to keep some of it attached.

The trick to creating the best crackling is drying the skin out and careful salting. The longer you have for this step the better, if you don’t have time that is fine and will still create a tasty pork.

Ingredients

Pork Belly

1kg (2 pounds) pork belly

oil, as needed

salt, to taste

Pickled Cucumbers

2 tablespoons sugar

1 cup rice wine vinegar

2 cucumbers, thinly sliced

Pickled Carrots

2 tablespoons caster sugar

2 teaspoons salt flakes

1/4 cup white balsamic vinegar

400g (14 ounces) grated (shredded) carrots

Sweet Chilli Mayo

1/2 cup mayonnaise

2 tablespoons sweet chili sauce

To Assemble

4 Vietnamese rolls

fire roasted tomato and smoky chipotle relish

4 springs coriander leaves, leaves picked off

Equipment

1 chunk apricot wood

Recipe Directions

  1. Pat the pork belly skin dry then score the skin in even runs the width apart you would like to serve it, this will make it easier to cut once the cracking has formed. Lightly oil and heavily salt the skin. Chill overnight with the skin exposed to air if time allows.

  2. Preheat a BBQ for roasting at high indirect heat, about 200 degrees C (390 degrees F). Place the chuck of peach wood on the grill grates to slowly smolder.

  3. Remove from the refrigerator and lightly oil and salt the skin again.

  4. Cook for about 60 minutes on the preheated barbecue, then reduce the temperature to 110 degrees C (230 degrees F) and check every 20 to 30 minutes aiming for an internal temperature of 71 degrees C (160 degrees F). Let rest for 10 minutes before thinly slicing.

  5. Place the sugar in a non-reactive bowl and add a splash of hot water to dissolve. Stir in the vinegar then add the cucumber slices. Mix thoroughly. Let sit for at least 30 minutes before using.

  6. Place the sugar in a non-reactive bowl and add a splash of hot water to dissolve. Stir in the salt and vinegar. Add the carrots and mix. Let sit at least 30 minutes before using.

  7. Mix the mayonnaise and sweet chili sauce together in a small bowl.

  8. Cut the Vietnamese roll then spread with the chipotle chutney. Drain and add some of the pickled cucumber and pickled carrot. Add the thinly sliced pork belly then drizzle with the sweet chilli mayo. Finally garnish with fresh coriander before serving.

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Recipe Origin Australia
Rating
No Reviews
Servings 4
Preparation
Cook 2 hours 15 min 02:15
Ready in 2 hours 15 min 02:15
Difficulty Experienced
Cooking Method Roast Smoke
Ingredients Meat Pork
Equipment BBQ Grill
Recipe Type Lunch Main Dish Sandwich
Cooked With Dipper's Backyard BBQ Wars
Share: