Caramelized Pork Belly Sandwich — Caramelised Pork Belly Bánh Mì
A Vietnamese-French Indochine classic, pork belly caramelised in fish sauce, palm sugar, and black pepper until lacquered and sticky then loaded into a crispy baguette with pâté, pickled daikon, fresh herbs, and sriracha mayo so every French and Vietnamese element is structurally present.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Julienne daikon and carrot; toss with 3 tbsp rice vinegar, 2 tsp sugar, 0.5 tsp salt. Set aside 15 minutes. Mix 3 tbsp mayo with 1.5 tsp sriracha and 0.5 tsp lime juice. Grate garlic and ginger. Crack 0.75 tsp black pepper. Slice cucumber and chilli; pick coriander and mint leaves.
Sear
Heat 1 tbsp oil in a wide heavy pan over high heat. Sear 350g pork belly pieces 2–3 minutes per side until deeply golden. Sprinkle 2.5 tbsp palm sugar over the pork, let melt untouched for 1 minute until it begins to caramelise.
Braise
Add 2.5 tbsp fish sauce, 1.5 tbsp rice vinegar, garlic, ginger, black pepper, and 80ml water to the pan. Stir to combine. Reduce heat to medium-low and braise uncovered 20–25 minutes, turning pork occasionally, until the liquid reduces to a thick, lacquered glaze coating every piece.
Toast
While pork braises, lightly toast 1 large baguette halved and split lengthways cut-side down in a dry pan over medium heat for 2 minutes until golden and crisp.
Build
Spread 60g pâté over the base of each baguette half. Spread sriracha mayo over the top half. Layer cucumber slices over the pâté, then pile caramelised pork on top.
Plate
Top the pork with pickled daikon and carrot, fresh coriander, mint, and sliced chilli. Press the sandwich closed and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.