Crispy Pork Belly Bahn Mi

By RecipeTin Eats · 120 min

Ingredients

Instructions

1. Dry the pork skin overnight, uncovered, in the fridge (or pat it as dry as you can if short on time).
2. Preheat the oven to 140°C/285°F.
3. Rub the flesh side with 1 tsp oil, 1/2 tsp salt, the black pepper and the five spice.
4. Wrap the pork in two pieces of foil, skin side up, forming an open box and sealing the corners snugly. Place on a tray.
5. Pat the skin dry, rub it with 1/2 tsp oil, then sprinkle the remaining 1/2 tsp salt evenly over the skin.
6. Roast for 2 hours, tightening the foil after 1 hour.
7. Increase the oven to 240°C/465°F.
8. Remove the pork from the foil, discard the fat and foil, and place it on a rack over a tray, propped with crumpled foil so the skin is level.
9. Roast for 30 minutes, turning after 15 minutes if needed, until the crackling is deep golden, puffed and crispy all over. Cover any faster-browning patches with foil.
10. Rest the pork for 10 minutes before slicing.
11. Mix the hoisin, coconut milk and dark soy sauce in a bowl and set aside.
12. Cut the pork into slices 1.5 cm thick, then cut each slice into 1.5 cm chunks.
13. Split the rolls lengthwise, keeping the hinge intact. Spread 1 1/2 tbsp pate, then 1 1/2 tbsp mayonnaise on the base of each roll.
14. Fill each roll with about 1/3 cup pickled vegetables, 2 cucumber slices and 2 green onion pieces lying against the lid, then the pork. Drizzle with 1 tbsp sauce, then add coriander, chilli and, if using, 2 tbsp crispy shallots.

Summarized from RecipeTin Eats's video. Watch it for the details.

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