Login

Your cart

Your cart is empty

Five Spice Crispy Pork Belly Bánh Mì

Name: Five Spice Crispy Pork Belly Bánh Mì
Cook time: 200 min
Total time: 200 min
Yield: 3 servings
Ingredients: 1 kg Boneless pork belly; 1 tbsp Chinese five spice; 1 tbsp Sesame oil; 2–3 tsp Fine salt; 1 Carrot; 1 Daikon; 150 ml Rice vinegar; 150 ml Boiling water; 2 tbsp Sugar; 1 tsp Salt; 3 tbsp Mayonnaise; 1–2 tbsp Sriracha; 1/2 Cucumber; 1 handful Coriander; 1 handful Mint; 1–2 Fresh chillies; 350 g Warm water; 6 g Instant yeast; 8 g Sugar; 530 g High protein bread flour; 6 g Salt; 15 g Unsalted butter

This is the best Sandwich in the world, and the Vietnamese call it, the banh mi. It starts with the French baguette, brought over during the colonisation of Vietnam. The Vietnamese upgraded it, making it crispier, fluffier, and filling it with ingredients that blow your palate away. We love the French cuisine, but we love it even more when one takes a cuisine defining element and makes it their own. The goans did it with the Portuguese ‘Carne de Vinha D’alhos’ turning it into the Vindaloo. And the Vietnamese did it with the humble baguette.

Cook

3h 20m

Ingredients

Method

Turn cooking mode on

Step 1

Score the meat side of the pork belly about 1cm deep. Rub with the oil, salt and five spice, working it into the cuts. Turn it over and lightly pierce the skin all over with the tip of a sharp knife. Pat the skin completely dry, then heavily salt it.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

3

M

I

1

kg

Boneless pork belly

1

tbsp

Chinese five spice

1

tbsp

Sesame oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Your private notes

Only visible to you

Comments

Cancel

More to explore

Cornish Crab Linguine

22 minutes

Nando’s Slow Braised Brisket

8 hr 20 mins

Buffalo Fried Chicken Burgers

4 hr 15 mins

Walnut Crusted Rack of Lamb

35 minutes

Eggs, Avocado and Chorizo Toast

Toad in the Hole

40 minutes

Crying Tiger Pork Chop

16 minutes

Fish Finger Sandwich

18 minutes

Powered by

Five Spice Crispy Pork Belly Bánh Mì

This is the best Sandwich in the world, and the Vietnamese call it, the banh mi. It starts with the French baguette, brought over during the colonisation of Vietnam. The Vietnamese upgraded it, making it crispier, fluffier, and filling it with ingredients that blow your palate away. We love the French cuisine, but we love it even more when one takes a cuisine defining element and makes it their own. The goans did it with the Portuguese ‘Carne de Vinha D’alhos’ turning it into the Vindaloo. And the Vietnamese did it with the humble baguette.

Cook

3h 20m

Ingredients

Method

Turn cooking mode on

Step 1

Score the meat side of the pork belly about 1cm deep. Rub with the oil, salt and five spice, working it into the cuts. Turn it over and lightly pierce the skin all over with the tip of a sharp knife. Pat the skin completely dry, then heavily salt it.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

3

M

I

1

kg

Boneless pork belly

1

tbsp

Chinese five spice

1

tbsp

Sesame oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.