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BANH MI (Crispy Pork Baguette)

Banh mi Crispy Pork Baguette Vietnamese cuisine is a rich heritage of diverse influences. Today, we're blending classic Vietnamese flavors with a fresh, French baguette to create a beloved street food favorite: Pork Bánh Mì. Imagine a sub packed with crunchy pork crackling and spicy Vietnamese goodness! We'll use a delicious side of herb infused pork, oven-roasted to perfection for that irresistible pork belly taste. To top it off, we'll add a fresh, simple homemade mayonnaise and a mouthwatering pickled slaw spiced with punchy chilies, all nestled within a crusty traditional baguette. Let's get started! To add the perfect finish, I use a local micro green specialist, Hugo, from Artisan Leaves. Don’t worry if you can’t find this sort of thing, it’s an extra flourish for that special occasion but do have a look at his insta @artisanleaves #banhmi #vietnamesbanhmi #banhmirecipe #porkcrackling #porkbelly #porkbanmhmi #vietnamesestreetfood #porkcrunch #bestporkcrackling #banhmisandwich #banhmibaguette #cracklingpork #cracklingporkbanhmi Banh Mi Crispy Pork Baguette with the perfect crackling recipe: Serves: 4 Cook: 50 minutes Ingredients 1 baguette For the roast belly pork (thịt heo quay): 1kg belly pork with the skin on ½ tbsp salt For the marinade: ½ tsp five spice powder ½ tsp garlic powder ¼ tsp salt ½ tsp sugar For the carrot and daikon pickle (đồ chua): 150g carrots 150g daikon 2 tsp salt 30g caster sugar 50ml white wine vinegar 100ml water For the garlic mayonnaise: 2 egg yolks 200ml vegetable oil 1 large garlic clove (minced) Pinch of salt Pinch of sugar For the garnish: 30g coriander 2 red chillies (optional) Method 1. Score the skin of the belly pork evenly - don't pierce the fat or meat layer. Your butcher can do this for you. 2. Place the belly pork on a large plate before sprinkling half a tablespoon of salt over the skin. Leave this in the fridge for about two hours. Remove from fridge and wipe off any moisture from the skin with kitchen towel. Place this back in fridge and leave uncovered for the skin to dry for a minimum of two days (or until the skin is firm to touch). 3. Remove the pork from the fridge. 4. In a small bowl, mix the five spice, garlic powder, salt and sugar together. 5. Line a shallow baking tray with foil and then non-stick baking paper. 6. Pre-heat the oven to 240C/220C fan/gas 9. 7. Turn the pork over and score the meat but avoid cutting through to the skin. Then, rub the marinade (Step 4) over the meat but avoid the skin. 8. Place the pork on the baking tray and dry the skin using kitchen towel. Sprinkle a little salt over the skin. Place this in the oven on the middle shelf for 20 minutes. 9. For the pickle, wash, peel and finely julienne the carrots and daikon using a julienne peeler. Add the salt and mix in a bowl. Leave for a minute then place the carrots and daikon in a colander. Rinse under cold water until the it runs clear. In a new bowl, dissolve the sugar in vinegar and cold water. Add the carrots and daikon, cover, and leave for at least an hour. 10. Check the pork belly, reduce the oven temperature to 220C/200C fan/gas 7. Cook the pork for another 15–20 minutes depending on the thickness of the pork. Its juice must run clear. 11. For the garlic mayonnaise, place the egg yolks into a bowl. Whisk the egg yolks until smooth. Drizzle the oil bit-by-bit and keep whisking until the mixture emulsifies. The mayonnaise will be thick and smooth by the time you add all the oil. Add salt, sugar, the minced garlic and give a good stir. Adjust the seasoning to your taste. Place in fridge. 12. Put the pork under a medium grill to finish the crackling (for five to ten minutes). If one part is crisping or darkening faster than another, cover it with foil to prevent burning. Monitor this carefully as the crackling burns very quickly. 13. Remove the pork and leave to rest for 30 minutes. Next cut the pork into 3cm wide strips and then slice each one into 5mm pieces. 14. For the garnish, wash the coriander and red chillies before slicing the chillies diagonally. 15. Slice the baguette lengthways and remove most of the inside. Spread the mayonnaise on one side of the baguette. Finally, place the roast belly pork, pickled carrot and daikon, coriander, and red chillies inside. 16. Cut the finished bánh mì into four sandwiches to serve. Timings: 00:00 Intro 00:25 Prep the pork 00:50 Make the marinade 01:10 Score the meat and rub in the marinade 02:00 Salt the top and place in oven 02:20 Make the pickle 02:50 Use the julienne peeler for the carrots 03:30 Thinly slice the turnips then salt the mixture 04:20 Wash the veg to ensure a clear pickle 04:30 Add sugar, vinegar and water 04:40 Check pork and reduce heat 05:00 Whisk the eggs and SLOWLY add the oil 06:00 Check pork, turn on grill to finish 06:25 When done, leave to rest 06:35 Assembly time! 06:40 Make sure each bit gets the crackling! 07:10 Add the pickle 07:40 The finshed Banh Mi